Extraction and characterization of RG-I enriched pectic polysaccharides from mandarin citrus peel

Authors
Zhang, Hua
Chen, Jianle
Li, Junhui
Yan, Lufeng
Li, Shan
Ye, Xingqian
Liu, Donghong
Ding, Tian
Linhardt, Robert J.
Orfila, Caroline
ORCID
https://orcid.org/0000-0003-2219-5833
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Issue Date
2018-06-01
Keywords
Biology , Chemistry and chemical biology , Chemical and biological engineering , Biomedical engineering
Degree
Terms of Use
Attribution 3.0 United States
CC BY : this license allows reusers to distribute, remix, adapt, and build upon the material in any medium or format, so long as attribution is given to the creator. The license allows for commercial use. Credit must be given to the authors and the original work must be properly cited.
Full Citation
Extraction and characterization of RG-I enriched pectic polysaccharides from mandarin citrus peel, H. Zhang, J. Chen, J. Li, L. Yan, S. Li, X. Ye, D. Liu, T. Ding, R. J. Linhardt, C. Orfila, S. Chen, Food Hydrocolloids, 79, 579-586, 2018.
Abstract
Pectin is extensively used as thickener and gelling agent in the food industry. Commercial pectin is usually comprised of homogalacturonans (HG) with small amount of rhamnogalacturonan-I (RG-I). However, recent studies have shown that RG-I region enriched pectic polysaccharides possess improved bioactivities, including cancer prevention, cardiovascular disease treatment and fibrosis. Thus, in this study, the isolation of mandarin peel pectic polysaccharides enriched in RG-I was evaluated through a sequential extraction method, consisting of acid followed by alkaline hydrolysis at room temperature. The yields of polysaccharides extracted by acid (PA) and then by base (PB) were 4.2 wt% and 18.9 wt%, respectively. Moreover, the structural and rheological properties of PA and PB were also explored. Monosaccharide composition analysis showed that PA and PB consisted mainly of branched RG-I with GalA/Rha values of 8.4 and 1.7, respectively, and high content of arabinose and galactose. The results of GPC-MALLS confirmed that both PA and PB were branched and had molecular weights of 282 kDa and 743 kDa, respectively. AFM imaging directly verified the branched-chain morphology of these polysaccharides. NMR and FT-IR analyses demonstrated that they were typical pectic polysaccharides, and the esterification degree of PA was 56%, but PB was not esterified. Rheological analysis showed that the two polysaccharides had similar thickening properties when compared to commercial pectin and could be potentially used as functional food ingredients.
Description
Extraction and characterization of RG-I enriched pectic polysaccharides from mandarin citrus peel
Department
The Linhardt Research Labs.
The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
Publisher
Elsevier
Relationships
The Linhardt Research Labs Online Collection
Rensselaer Polytechnic Institute, Troy, NY
Food Hydrocolloids
https://harc.rpi.edu/
Access
A full text version is available in DSpace@RPI
CC BY — Creative Commons Attribution