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Physical and Water Sorption Properties of Chemically Modified Pectin with an Environmentally Friendly Process (91 visite)

Monfregola L, Bugatti V, Amodeo P, De Luca S, Vittoria V

Biomacromolecules (ISSN: 1525-7797), 2011 Jun; 12(6): 2311-2318.



Tipo di articolo: Journal Article,

Impact factor: 5.479, Impact factor a 5 anni: 5.646

Url: http://www.scopus.com/inward/record.url?eid=2-s2.0-79958856476&partnerID=40&md5=ffdedfaedfb9538a7c124ec7348606f0

Parole chiave: Acid Concentrations, Acid Modification, Chemically Modified, Environmentally Friendly Process, High Concentration, Lateral Chains, Orientation Phenomena, Pristine Structures, Solvent Free Conditions, Sorption Curves, Synthetic Process, Water Sorption, Weight Loss, X-Ray Diffractograms, Chemical Modification, Crystallization, Differential Scanning Calorimetry, Linoleic Acid, Powders, Saturated Fatty Acids, Unsaturated Fatty Acids, Palmitic Acid, Pectin, Absorption, Article, Chemical Structure, Concentration (parameters), Controlled Study, Degradation, Evaporation, Hydrophobicity, Molecular Weight, Priority Journal, Thermogravimetry, Water Absorption, Weight Reduction, X Ray Diffraction, Biodegradation, Crystallography, Green Chemistry Technology, Hydrophobic And Hydrophilic Interactions, Protein Denaturation, Wettability,

Affiliazioni:

*** IBB - CNR ***
Institute of Biostructures and Bioimages, National Research Council, 80138 Naples, Italy
Department of Industrial Engineering, University of Salerno, 84084 Fisciano (Sa), Italy
Institute of Biomolecular Chemistry, National Research Council, 80078 Pozzuoli (NA), Italy



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Mitchel, J. R., Hill, S. E., Ledward, D. A., (1998) Functional Properties of Food Macromolecules, , 2 nd ed.

Coffin, D. R., Fishman, M. L., (1994) J. Appl. Polym. Sci., 54, pp. 1311-1320

Suvorova, A. I., Tyukova, I. S., Smirnova, E. A., Peshekhonova, A. L., (2003) Russ. J. Appl. Chem., 76, pp. 1988-1992

Adoor, S. G., Prathab, B., Manjeshwar, L. S., Aminabhavi, T. M., (2007) Polymer, 48, pp. 5417-5430

Da Silva, M. A., Bierhalz, A. C. K., Kieckbusch, T. G., (2009) Carbohydr. Polym., 77, pp. 736-742

Fabra, M. J., Talens, P., Chiralt, A., (2008) Carbohydr. Polym., 74, pp. 419-426

Elsabee, M. Z., Abdou, E. S., Nagy, K. S. A., Eweis, M., (2008) Carbohydr. Polym., 71, pp. 187-195

Lee, J. W., Son, S. M., Hong, S. I., (2008) J. Food Eng., 86, pp. 484-493

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Ray, S. S., Bousmina, M., (2005) Biomol. Eng., 23, pp. 962-1079

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A synthetic process was developed to modify pectin samples under solvent free conditions, obtaining pectin at increasing concentration of palmitic, oleic, and linoleic acids. The weight loss of the modified powders showed a degradation path very similar to the pure pectin, indicating that the pristine structure was preserved after the chemical modification. A decreasing mass of evaporating water on increasing the fatty acid concentration, in particular for the palmitic acid modification, indicated a reduced water sorption by the modified powders. Differential scanning calorimetry confirmed the thermogravimetric results and in addition indicated the crystallization of the lateral chains in the case of palinitic-acid-modified pectins. This result was confirmed by X-ray diffractograms of the palmitic acid samples, indicating the main crystallization of the form C, although possible orientation phenomena can be inferred. The sorption curves of either the pristine pectin or the modified samples showed a dual sorption behavior. The sorption curves were interpreted by the BET and GAB equations, both giving very similar results. Palmitic acid modification was very effective in reducing all sorption parameters, whereas in the case of oleic and linoleic acids, only at high concentrations was the hydrophobic influence detected.
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12 Records (12 escludendo Abstract e Conferenze).
Impact factor totale: 37.489 (37.489 escludendo Abstract e Conferenze).
Impact factor a 5 anni totale: 36.365 (36.365 escludendo Abstract e Conferenze).







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