Preparation and properties of the pectic gel microparticles based on the Zn2+, Fe3+ and Al3+ cross-linking cations
2019
Günter, Elena A. | Popeyko, Oxana V. | Melekhin, Anatoliy K. | Belozerov, Vladislav S. | Martinson, Ekaterina A. | Litvinets, Sergey G.
The aim of this work was to evaluate the relationship between the cross-linking cation content in the microparticles, chemical characteristics of pectins and swelling properties of the gel microparticles based on the Zn2+, Fe3+ and Al3+ cross-linking cations. A significant negative correlation between the Zn2+ content and DM of pectin indicated that decreasing DM of pectin promoted Zn2+ binding. The microparticles from the pectins with a higher linearity had a higher content of Fe3+. The microparticles from the pectins with a lower Mw, branching of rhamnogalacturonan I, amount of RG, specific viscosity and a higher linearity had a higher content of Al3+. The content of the Fe3+ ions in the microparticles was higher than the Zn2+ content. The Al3+ content in the microparticles was lowest. The Fe3+ and Zn2+ ions, which are more electronegative, bind more strongly to pectin in comparison with the less electronegative Al3+ cations. The microparticles with a higher Zn2+, Fe3+, and Al3+ content had a lower swelling degree in the simulated digestive fluids. Moreover, the higher swelling of the microparticles can be due to their porous or wrinkled surface. Variation of specific cations and pectins can influence the functionality of the gel microparticles, in particular swelling properties.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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