Amidated pectin

TIC Pretested Pre-Hydrated Pectin 1694 Powd. [TIC Gums http //www.ticgums.com], Unipectine UHM Series [Degussa Texturant Systems http //www.texturantsystems.com] Pectin, amidated CAS 56645-02-4 E440(ii)... 

Palm (Elaeis guineensis) kernel oil Palm (Elaeis guineensis) oil Peanut glycerides Peanut (Arachis hypogaea) oil Pectin Pectin, amidated PEG-4 dilaurate PEG-6 dilaurate PEG-20 dilaurate PEG-32 dilaurate PEG-75 dilaurate PEG-150 dilaurate PEG-4 dioleate PEG-6 dioleate PEG-8 dioleate PEG-12 dioleate PEG-20 dioleate PEG-32 dioleate PEG-75 dioleate PEG-150 dioleate PEG-4 distearate PEG-12 distearate PEG-20 distearate PEG-32 distearate PEG-75 distearate... 

Pectin Pectin, amidated Potassium alginate Potassium carrageenan Potassium chloride... 

Oat gum Oleic acid Palm glyceride Pectin Pectin, amidated... 

Gum ghatti Hydrogenated tallow glyceride Hydrolyzed oat flour Hydroxypropylcellulose Hydroxypropyl distarch glycerol Hydroxypropyl distarch phosphate Hydroxypropyl methylcellulose Hydroxypropyl starch Karaya (Sterculia urens) gum Konjac flour Lauryl betaine Locust bean (Ceratonia siliqua) gum Malt extract D-Mannitol Methylcellulose Methyl ethyl cellulose Mono- and diglycerides, of fatty acids ,Oat gum Pectin Pectin, amidated... 

Propylene glycol dicaprate 56532-40-2 M EA-undecylenate 56539-66-3 M eth oxy methyl butanol 56554-53-1 Isodragol 2/050300 Triisononanoin 56565-66-3 Trioleth-8 phosphate 56639-51-1 Aluminum dimyristate 56645-02-4 Pectin, amidated 56706-10-6... 

Figure 3. Papain-catalyzed formation of pectin amide...

Trade Names Unipectine UHM Series Pectin, amidated CAS 56645-02-4 E440(ii)... 

Manuf./Distrib. CP Kelco Cargill Texturizing Solutions Deutschland Cesalpinia Food Danisco Cultor Dempsey Herbstreith Fox Pectin amide. See Pectin, amidated Pectin, potassium salt. See Potassium pectinate Pectin, sodium salt. See Sodium pectinate PEG. See Polyethylene glycol PEG-4... 

Isodragol 660061 Trilsononanoin 56565-66-3 Trloleth-8 phosphate 56645-02-4 Pectin, amidated 56802-99-4... 

The Fourier Trairsform Infrared (FTIR) spectrum obtained from non-adapted tomato cell walls is very similar to that from the onion parenchyma cell wall (both contain cellulose, xyloglucan and pectin) although there is more protein in the tomato walls (amide stretches at 1550 and 1650 cm-i) (Fig 4). In DCB-adapted tomato cell walls, the spectrum more closely resembles that of either purified pectins or of a commercial polygalacturonic acid sample from Sigma with peaks in common at 1140, 1095, 1070, 1015 and 950 cm-t in the carbohydrate region of the spectrum as well as the free acid stretches at 1600 and 1414 cm-i and an ester peak at 1725 cm-k An ester band at 1740 cm-i is evident in both onion parenchyma and non-adapted tomato cell wall samples. It is possible that this shift in the ester peak simply reflects the different local molecular environment of this bond, but it is also possible that a different ester is made in the DCB-adapted cell walls, as phenolic esters absorb around 1720 cm-i whilst carboxylic esters absorb at 1740 cm-k The... 

Figure 5 shows both yield points for a content of soluble solids of 50 %. Now the amidated pectin has yield points also after the shearing process, which are sufficient to prevent floating. 

Reistma et al. [2] establish the positive influence of NaCl on the deesterification of ester groups of amidated pectins with ammonium hydroxide, without discussing the mechanism of the catalytic action of the sodium chloride. 

The data from Fig. 3 show that at all experiments with alkali and alkali-earth chlorides the amount of the formed amide groups is smaller than the content of the amide groups of the pectin from the control sample. Ca " " ions have the strongest retarding effect. Only at the experiments with NH4CI, higher values for the content of amide groups have been observed, but this increase is relatively small - about 10 %. 

For this spectroscopic investigation 98 amidated pectin samples were provided by Copenhagen Pectin A/S (Hercules Inc.). The samples are spanning a degree of esterification between 20 and 55 per cent and a degree of amidation between 4 and 24 per cent (see Fig. 1). The powder samples were all measured as is without any form of pre-treatment such as drying and dilution. 

Figure 2. The spectra of the amidated pectins (NIR, FT-IR and Raman shift).

Figure 3. Loading (left) and score (right) plots from a PCA on chemical data measured on the pectins (%DE=degree of esterification, %DA=degree of amidation, %DFA=100-%DE-%DA, Transp=transparency, Cal-Ca4 and SAG are gel strength measures).

The standard low-methoxyl commercial pectins used were Violettband D-075 (amidated pectin) and Violettband Rein (non-amidated pectin) provided by OBIPEKTIN AG (Switzerland). 

Hardness is an estimation of the required force to penetrate jelly (peak force during the first bite). The results showed that jellies prepared with non-amidated pectin had such a low hardness that values could not be measured in the used instrumental conditions. Therefore the non-amidated pectin will not be considered in the other parameters interpretation. This fact agrees with the general information that non-amidated pectins usually require more calcium ions than those already present in the juice for a good gelation (Pedersen, 1980 Pilgrim et al, 1991). 

As far as amidated pectin and the sunflower pectin for range concentration under study (0.5, 0.75 and 1%) are concerned, the behaviour of jellies was similar, hardness values increasing for higher concentration levels (Figure 2). The lowest value was registered for 0.5% amidated pectin and a maximum was reached at 1% of the same pectin. 

The data from sensory evaluation and texture profile analysis of the jellies made with amidated pectin and sunflower pectin were subjected to Principal component analysis (PC) using the statistical software based on Jacobi method (Univac, 1973). The results of PC analysis are shown in figure 7. The plane of two principal components (F1,F2) explain 89,75 % of the variance contained in the original data. The attributes related with textural evaluation are highly correlated with the first principal component (Had.=0.95, Spr.=0.97, Che.=0.98, Gum.=0.95, Coe=0.98, HS=0.82 and SP=-0.93). As it could be expected, spreadability increases along the negative side of the axis unlike other textural parameters. 

The jellies made with sunflower pectin and amidated pectin (level 1%) are very similar (in so far as texture is concerned) but as the polynomial correlation (degree 2) suggests, above 0.7% of sunflower pectin the overall acceptance decreases probably due to the appearance of perceived in-mouth sensations described as greasy and clammy and leading to an unfavourable appreciation. 

From the results of this study it appears that commercial amidated and experimental sunflower pectins have similar behaviours and from a consumer s point of view there are only small differences mainly related with a visual evaluation of the jellies, and greasy" and clammy tastes. 

Jellies made with sunflower pectin show small air bubbles that could be responsible for the slight opacity observed with amidated pectin jellies are very transparent as it is also referred by several authors. 

Most countries restrict the maximum degree of amidation to a 25% maximum. High methoxyl pectins are naturally present in fruit and escape restrictions on use for that reason. Low methoxyl pectins are treated as additives and have restrictive acceptable daily intakes (ADIs). 

Munjeri, O., Collet, J.H., and Fell, J.T., Hydrogel beads based on amidated pectins for colon-specific drug delivery Role of chitosan in modifying drug release, J. Contr. Rel., 46 273-278 (1997). 

G Dongowski, B Schnorrenberger, M Platzer, M Schwarz, R Neubert. Interactions between food components and drugs. Part 5. Effect of acetylation and amidation of pectins on the interaction with drugs. Int J Pharm 158 99-107,... 

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