Pectin functionalised by fatty acids: Diffuse reflectance infrared Fourier transform (DRIFT) spectroscopic characterisation
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Pectin functionalised by fatty acids: Diffuse reflectance infrared Fourier transform (DRIFT) spectroscopic characterisation (140 visite)

Kamnev AA, Calce E, Tarantilis PA, Tugarova AV, De Luca S

J Mol Struct (ISSN: 0022-2860), 2015 Jan 5; 1079: 74-77.



Tipo di articolo: Journal Article,

Impact factor: 1.78, Impact factor a 5 anni: 1.683

Url: http://www.scopus.com/inward/record.url?eid=2-s2.0-84907833187&partnerID=40&md5=db5ee10138723b0f9267eae45500a651

Parole chiave: Apple Peel Pectin, Drift, Fatty Acids, Ftir Spectroscopy, Pectin Modification, Diffuse Reflectance,

Affiliazioni:

*** IBB - CNR ***
Laboratory of Biochemistry, Institute of Biochemistry and Physiology of Plants and Microorganisms, Russian Academy of SciencesSaratov, Russian Federation
Institute of Biostructures and Bioimaging, National Research CouncilNaples, Italy
Department of Food Science and Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of AthensAthens, Greece


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Chemically modified pectin derivatives obtained by partial esterification of its hydroxyl moieties with fatty acids (FA; oleic, linoleic and palmitic acids), as well as the initial apple peel pectin were comparatively characterised using diffuse reflectance infrared Fourier transform (DRIFT) spectroscopy. Characteristic changes observed in DRIFT spectra in going from pectin to its FA esters are related to the corresponding chemical modifications. Comparing the DRIFT spectra with some reported data on FTIR spectra of the same materials measured in KBr or NaCl matrices has revealed noticeable shifts of several polar functional groups both in pectin and in its FA-esterified products induced by the halide salts. The results obtained have implications for careful structural analyses of biopolymers with hydrophilic functional groups by means of different FTIR spectroscopic methodologies. (C) 2014 Elsevier B.V. All rights reserved.
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