多糖
化学
果胶
酰化
色谱法
阿拉伯半乳聚糖
分馏
大小排阻色谱法
产量(工程)
有机化学
食品科学
材料科学
酶
催化作用
冶金
作者
Diletta Balli,Mohamad Khatib,Lorenzo Cecchi,Alessandra Adessi,Pablo Melgarejo,Cláudia Nunes,Artur M. S. Silva,Nádia Mulinacci
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-12-01
卷期号:397: 133550-133550
被引量:4
标识
DOI:10.1016/j.foodchem.2022.133550
摘要
Polysaccharides from pomegranate peel (Wonderful and Purple Queen® varieties) were extracted by hot water and fractionated using ethanol. Three fractions (F1-F2-F3) were obtained for each sample. Polysaccharides’ yield was higher for Purple Queen®: 13% dw. Polysaccharides of the three fractions were characterized by size exclusion chromatography (SEC), dynamic light scattering (DLS), 1H NMR, methylation, and acylation degree. Differently from SEC, DLS highlighted some differences between the polysaccharides’s molecular sizes of the fractions. The highest methylation and acylation degree was observed for F3 of Purple Queen®: 74.0% and 18.6%, respectively. The percentage of galacturonic acid confirmed the presence of pectin in almost all the fractions recognized as homogalacturonan. Arabinan and arabinogalactan were also found in all the collected F3 samples, although in different proportions. The stepwise fractionation process followed by a multi-methodological analytical investigation was helpful to improve the knowledge of the pectic polysaccharides of pomegranate.
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