Analysis of Intermolecular Interaction among Pectin Molecules in Aqueous Sugar Solutions

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著者

    • SATO Yukinori
    • Laboratory of Food Science and Technology, Kochi Women's University

抄録

Although the viscosity of aqueous solution of high methoxyl pectin is known to increase drastically when sugars coexist, the detailed mechanism for the increase in viscosity was not fully understood. Therefore, the viscosity of citrus and apple pectin solutions with various sugars compositions was measured with temperature varying from 5 to 40°C to analyze the intermolecular interactions among pectin molecules. For single-composition pectin solutions, the activation energy for viscosity, <I>E<SUB>a</SUB></I>, increased from 17.5 to 31.9 kJ/mol with an increase in pectin concentration up to 2% for the case of citrus pectin, reflecting the increase in pectin-pectin interaction. For pectin solutions with coexisting sugars, <I>E<SUB>a</SUB></I> increased more with increasing sugar concentration. When compared at the same water activity, the increase in <I>E<SUB>a</SUB></I> is also dependent on the type of sugar. Sugars with stronger solvent-ordering activity produced greater increases in <I>E<SUB>a</SUB></I>. These results suggest that sugars increase the pectin-pectin interaction both through their own hydration effect, which enhances the hydrogen bonding among pectin molecules, and through the solvent-ordering effect to enhance the hydrophobic interaction.

収録刊行物

  • Food science and technology research  

    Food science and technology research 14(3), 232-238, 2008-05-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10021185240
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
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