title: Pectin modifications: a review.
abstract: In recent years, the interest in studying modification of pectin has increased. A number of hydroxyl and carboxyl groups distributed along the backbone as well as a certain amount of neutral sugars presented as side chains make pectin capable of preparing a broad spectrum of derivatives. By forming pectin derivatives, their properties may be modified and some other new functional properties may be created. This article attempts to review the information about various methods used for pectin modification, including substitution (alkylation, amidation, quaternization, thiolation, sulfation, oxidation, etc.), chain elongation (cross-linking and grafting) and depolymerization (chemical, physical, and enzymatic degradation). Characteristics and applications of some pectin derivatives are also presented. In addition, the safety and regulatory status of pectin and its derivatives were reviewed.
authors.affiliation: a State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , China.
authors.forename: Jun
authors.initials: J
authors.lastname: Chen
authors.forename: Wei
authors.initials: W
authors.lastname: Liu
authors.forename: Cheng-Mei
authors.initials: CM
authors.lastname: Liu
authors.forename: Ti
authors.initials: T
authors.lastname: Li
authors.forename: Rui-Hong
authors.initials: RH
authors.lastname: Liang
authors.forename: Shun-Jing
authors.initials: SJ
authors.lastname: Luo
mesh_terms: D005511:Food Handling; D059022:Food Safety; D006863:Hydrogen-Ion Concentration; D010368:Pectins / Q000737:chemistry*; D058105:Polymerization
chemical_list: D010368:Pectins
keywords: Pectin; chain elongation; depolymerization; derivative; modification; substitution