Effect of successive acid and enzymatic hydrolysis on the structure and antioxidant activity of pectins View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2011-12

AUTHORS

N. Ya. Mikhaleva, M. F. Borisenkov, E. A. Gyunter, O. V. Popeiko, Yu. S. Ovodov

ABSTRACT

It has been shown that the treatment of pectins under conditions close to those in an artificial gastroenteral medium results in the destruction of their carbohydrate chain. The degree of pectin destruction depends on the structural features of their macromolecules. During successive acid and enzymatic hydrolysis of pectins, an increase in the number of molecules with molecular masses of 300–400 and 100–300 kDa and cleavage of mono- and oligosaccharides occurred. It was found that comaruman, bergenan, potamogetonan, pectins from marsh cinquefoil, Siberian tea, and broad-leaved pondweed possess a high antioxidant activity and contain large amounts of common phenols. Treatment with hydrochloric acid and pectinase led to a significant decrease in their antioxidant activity and simultaneously to a decrease in the amount of common phenols. More... »

PAGES

822-828

Identifiers

URI

http://scigraph.springernature.com/pub.10.1134/s1068162011070156

DOI

http://dx.doi.org/10.1134/s1068162011070156

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1036536039


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