title: The effect of high speed shearing on disaggregation and degradation of pectin from creeping fig seeds.
abstract: The effect of high speed shearing (HSS) on disaggregation and degradation of pectin from creeping fig seeds was investigated. It was found that disaggregation and degradation occurred during the whole shearing process. When pectin solution was sheared at 24,000 rpm for less than 8h, degradation happened but disaggregation was dominant during this period. After 8h, degradation became obvious, however, a small amount of aggregates remained even after 24h treatment, indicating that HSS may not eliminate aggregates efficiently. The presence of aggregates is one of the most probable causes for the inaccurate determination of molecular weight of pectin. A new method was proposed for calculating more accurately the molecular weight based on the change of the reducing sugar content and the variation of molecular weight. Determination of unsaturated uronide and FT-IR spectra analysis indicated that neither β-elimination nor demethoxylation occurred during the HSS, and no new functional group was formed during the HSS process.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Jun
authors.initials: J
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Shuang-Shuang
authors.initials: SS
authors.lastname: Wu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: liangruihong@ncu.edu.cn.
authors.forename: Rui-Hong
authors.initials: RH
authors.lastname: Liang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: liuwei@ncu.edu.cn.
authors.forename: Wei
authors.initials: W
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Cheng-Mei
authors.initials: CM
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Xi-Xiang
authors.initials: XX
authors.lastname: Shuai
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Zhao-Jun
authors.initials: ZJ
authors.lastname: Wang
mesh_terms: D030681:Ficus / Q000737:chemistry*; D008970:Molecular Weight; D010368:Pectins / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*
chemical_list: D010368:Pectins
keywords: Degradation; Disaggregation; High speed shearing (HSS); Pectin from creeping fig seeds