A hydrodynamic study of the depolymerisation of a high methoxy pectin at elevated temperatures
The hydrodynamic properties (intrinsic viscosity, [ η]; infinite dilution sedimentation coefficient, s 20, w 0; weight average molecular weight, M w and translational frictional ratio, f/f 0) of a high methoxy pectin have been evaluated at various temperatures (20–60°C). A reduction in the value of...
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| Veröffentlicht in: | Carbohydrate polymers 2002-06, Vol.48 (4), p.361-367 |
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| creator | Morris, G.A Foster, T.J Harding, S.E |
| description | The hydrodynamic properties (intrinsic viscosity, [
η]; infinite dilution sedimentation coefficient,
s
20,
w
0; weight average molecular weight,
M
w
and translational frictional ratio,
f/f
0) of a high methoxy pectin have been evaluated at various temperatures (20–60°C). A reduction in the value of all four hydrodynamic parameters is indicative of depolymerisation and is in agreement with an earlier study using viscometry [
Axelos, M.A.V., & Branger, M., (1993). Food Hydrocolloids, 7, 91–102]. The apparent linearity of the Mark – Houwink plot of log[
η] vs log
M
w
suggests that the conformation of the pectin molecule does not change significantly over the temperature range studied. The evaluation of the Mark–Houwink viscosity exponent (
a=0.84) indicates a moderately extended structure. This then allows the calculation of the number of Kuhn statistical lengths per chain from the adapted ‘blob’ theory of Dondos [
Dondos A. (2001). Polymer, 42, 897–901]. The weight average number of Kuhn statistical lengths per chain is reduced from (170±10) to (125±10) when the temperature is increased from 20–60°C. This may be of significance as many high methoxy pectins are exposed to high temperatures during processing in both the food and pharmaceutical industries. |
| doi_str_mv | 10.1016/S0144-8617(01)00270-3 |
| format | Article |
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η]; infinite dilution sedimentation coefficient,
s
20,
w
0; weight average molecular weight,
M
w
and translational frictional ratio,
f/f
0) of a high methoxy pectin have been evaluated at various temperatures (20–60°C). A reduction in the value of all four hydrodynamic parameters is indicative of depolymerisation and is in agreement with an earlier study using viscometry [
Axelos, M.A.V., & Branger, M., (1993). Food Hydrocolloids, 7, 91–102]. The apparent linearity of the Mark – Houwink plot of log[
η] vs log
M
w
suggests that the conformation of the pectin molecule does not change significantly over the temperature range studied. The evaluation of the Mark–Houwink viscosity exponent (
a=0.84) indicates a moderately extended structure. This then allows the calculation of the number of Kuhn statistical lengths per chain from the adapted ‘blob’ theory of Dondos [
Dondos A. (2001). Polymer, 42, 897–901]. The weight average number of Kuhn statistical lengths per chain is reduced from (170±10) to (125±10) when the temperature is increased from 20–60°C. This may be of significance as many high methoxy pectins are exposed to high temperatures during processing in both the food and pharmaceutical industries.</description><identifier>ISSN: 0144-8617</identifier><identifier>EISSN: 1879-1344</identifier><identifier>DOI: 10.1016/S0144-8617(01)00270-3</identifier><identifier>CODEN: CAPOD8</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Adapted ‘blob’ theory ; Applied sciences ; Conformations ; Depolymerisation ; Depolymerization ; Elevated temperature analytical ultracentrifugation ; Exact sciences and technology ; High methoxy pectin ; High temperature effects ; Hydrodynamics ; Kuhn statistical chain length ; Molecular weight ; Natural polymers ; Physicochemistry of polymers ; Starch and polysaccharides ; Viscosity ; β-elimination</subject><ispartof>Carbohydrate polymers, 2002-06, Vol.48 (4), p.361-367</ispartof><rights>2002 Elsevier Science Ltd</rights><rights>2002 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c434t-714faef4594ce658e4514f4c4121c80047a2b557f532c20d812d369d1f53010b3</citedby><cites>FETCH-LOGICAL-c434t-714faef4594ce658e4514f4c4121c80047a2b557f532c20d812d369d1f53010b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0144861701002703$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=13540767$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Morris, G.A</creatorcontrib><creatorcontrib>Foster, T.J</creatorcontrib><creatorcontrib>Harding, S.E</creatorcontrib><title>A hydrodynamic study of the depolymerisation of a high methoxy pectin at elevated temperatures</title><title>Carbohydrate polymers</title><description>The hydrodynamic properties (intrinsic viscosity, [
η]; infinite dilution sedimentation coefficient,
s
20,
w
0; weight average molecular weight,
M
w
and translational frictional ratio,
f/f
0) of a high methoxy pectin have been evaluated at various temperatures (20–60°C). A reduction in the value of all four hydrodynamic parameters is indicative of depolymerisation and is in agreement with an earlier study using viscometry [
Axelos, M.A.V., & Branger, M., (1993). Food Hydrocolloids, 7, 91–102]. The apparent linearity of the Mark – Houwink plot of log[
η] vs log
M
w
suggests that the conformation of the pectin molecule does not change significantly over the temperature range studied. The evaluation of the Mark–Houwink viscosity exponent (
a=0.84) indicates a moderately extended structure. This then allows the calculation of the number of Kuhn statistical lengths per chain from the adapted ‘blob’ theory of Dondos [
Dondos A. (2001). Polymer, 42, 897–901]. The weight average number of Kuhn statistical lengths per chain is reduced from (170±10) to (125±10) when the temperature is increased from 20–60°C. This may be of significance as many high methoxy pectins are exposed to high temperatures during processing in both the food and pharmaceutical industries.</description><subject>Adapted ‘blob’ theory</subject><subject>Applied sciences</subject><subject>Conformations</subject><subject>Depolymerisation</subject><subject>Depolymerization</subject><subject>Elevated temperature analytical ultracentrifugation</subject><subject>Exact sciences and technology</subject><subject>High methoxy pectin</subject><subject>High temperature effects</subject><subject>Hydrodynamics</subject><subject>Kuhn statistical chain length</subject><subject>Molecular weight</subject><subject>Natural polymers</subject><subject>Physicochemistry of polymers</subject><subject>Starch and polysaccharides</subject><subject>Viscosity</subject><subject>β-elimination</subject><issn>0144-8617</issn><issn>1879-1344</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNqFkMFO3DAQhi1UJLbQR0DypYgeUmYSO86eKoRoQULiAFxrGXtCXCVxsL2IvH2zLCrHzmWkX9_MaD7GjhG-I2B9dgcoRNHUqE4BvwGUCopqj62wUesCKyE-sdU_5IB9TukPLFUjrNjvc97NLgY3j2bwlqe8cTMPLc8dcUdT6OeBok8m-zBuc8M7_9TxgXIXXmc-kc1-5CZz6unFZHI80zBRNHkTKR2x_db0ib6890P28PPy_uKquLn9dX1xflNYUYlcKBStoVbItbBUy4aEXBJhBZZoGwChTPkopWplVdoSXIOlq-q1wyUAhMfqkJ3s9k4xPG8oZT34ZKnvzUhhk3SJYo2qkQsod6CNIaVIrZ6iH0ycNYLe2tRvNvVWlQbUbzZ1tcx9fT9gkjV9G81offoYrqQAVauF-7HjaPn2xVPUyXoaLTkfF1XaBf-fS38BrQiJHw</recordid><startdate>20020601</startdate><enddate>20020601</enddate><creator>Morris, G.A</creator><creator>Foster, T.J</creator><creator>Harding, S.E</creator><general>Elsevier Ltd</general><general>Elsevier Science</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20020601</creationdate><title>A hydrodynamic study of the depolymerisation of a high methoxy pectin at elevated temperatures</title><author>Morris, G.A ; Foster, T.J ; Harding, S.E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c434t-714faef4594ce658e4514f4c4121c80047a2b557f532c20d812d369d1f53010b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Adapted ‘blob’ theory</topic><topic>Applied sciences</topic><topic>Conformations</topic><topic>Depolymerisation</topic><topic>Depolymerization</topic><topic>Elevated temperature analytical ultracentrifugation</topic><topic>Exact sciences and technology</topic><topic>High methoxy pectin</topic><topic>High temperature effects</topic><topic>Hydrodynamics</topic><topic>Kuhn statistical chain length</topic><topic>Molecular weight</topic><topic>Natural polymers</topic><topic>Physicochemistry of polymers</topic><topic>Starch and polysaccharides</topic><topic>Viscosity</topic><topic>β-elimination</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Morris, G.A</creatorcontrib><creatorcontrib>Foster, T.J</creatorcontrib><creatorcontrib>Harding, S.E</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Carbohydrate polymers</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Morris, G.A</au><au>Foster, T.J</au><au>Harding, S.E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A hydrodynamic study of the depolymerisation of a high methoxy pectin at elevated temperatures</atitle><jtitle>Carbohydrate polymers</jtitle><date>2002-06-01</date><risdate>2002</risdate><volume>48</volume><issue>4</issue><spage>361</spage><epage>367</epage><pages>361-367</pages><issn>0144-8617</issn><eissn>1879-1344</eissn><coden>CAPOD8</coden><abstract>The hydrodynamic properties (intrinsic viscosity, [
η]; infinite dilution sedimentation coefficient,
s
20,
w
0; weight average molecular weight,
M
w
and translational frictional ratio,
f/f
0) of a high methoxy pectin have been evaluated at various temperatures (20–60°C). A reduction in the value of all four hydrodynamic parameters is indicative of depolymerisation and is in agreement with an earlier study using viscometry [
Axelos, M.A.V., & Branger, M., (1993). Food Hydrocolloids, 7, 91–102]. The apparent linearity of the Mark – Houwink plot of log[
η] vs log
M
w
suggests that the conformation of the pectin molecule does not change significantly over the temperature range studied. The evaluation of the Mark–Houwink viscosity exponent (
a=0.84) indicates a moderately extended structure. This then allows the calculation of the number of Kuhn statistical lengths per chain from the adapted ‘blob’ theory of Dondos [
Dondos A. (2001). Polymer, 42, 897–901]. The weight average number of Kuhn statistical lengths per chain is reduced from (170±10) to (125±10) when the temperature is increased from 20–60°C. This may be of significance as many high methoxy pectins are exposed to high temperatures during processing in both the food and pharmaceutical industries.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/S0144-8617(01)00270-3</doi><tpages>7</tpages></addata></record> |
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| ispartof | Carbohydrate polymers, 2002-06, Vol.48 (4), p.361-367 |
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| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Adapted ‘blob’ theory Applied sciences Conformations Depolymerisation Depolymerization Elevated temperature analytical ultracentrifugation Exact sciences and technology High methoxy pectin High temperature effects Hydrodynamics Kuhn statistical chain length Molecular weight Natural polymers Physicochemistry of polymers Starch and polysaccharides Viscosity β-elimination |
| title | A hydrodynamic study of the depolymerisation of a high methoxy pectin at elevated temperatures |
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