Pectin–glycerol gel beads: Preparation, characterization and swelling behaviour

Pectin–glycerol gel beads: Preparation, characterization and swelling behaviour Научная публикация

Журнал

Carbohydrate Polymers
ISSN: 1879-1344 , E-ISSN: 0144-8617

Вых. Данные

Год: 2020, Том: 238, Номер статьи : 116166, Страниц : DOI: 10.1016/j.carbpol.2020.116166

Авторы

Vityazev Fedor V. ¹ , Khramova Daria S. ² , Saveliev Nikita Y. ² , Ipatova Elena A. ³ , Burkov Andrey A. ⁴ , Beloserov Vladislav S. ⁴ , Belyi Vladimir A. ³ , Kononov Leonid O. ⁵ , Martinson Ekaterina A. ⁴ , Litvinets Sergey G. ⁴ , Markov Pavel A. ² , Popov Sergey V. ²

Организации

1	Institute of Physiology of Komi Science Centre of The Urals Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, 50, Pervomaiskaya Str., 167982, Syktyvkar, Russia.
2	Institute of Physiology of Komi Science Centre of The Urals Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, 50, Pervomaiskaya Str., 167982, Syktyvkar, Russia
3	Institute of Chemistry of, Komi Science Centre of The Urals Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, 48, Pervomaiskaya Str., 167982, Syktyvkar, Russia
4	Federal Government-financed Educational Institution of Higher Professional Education «Vyatka State University», 36, Moskovskaya Str., 610000, Kirov, Russia
5	N.D. Zelinsky Institute of Organic Chemistry, 47, Leninsky Prospect, 119991, Moscow, Russia

Low methyl-esterified pectin (AU701) was found to form gel beads with glycerol. Wet AU701-glycerol gel beads exhibited similar diameter and hardness compared to the AU701-Ca gel beads, prepared by ionotropic gelation with Ca2+ and used for comparison. The morphology of dry pectin gel beads determined by scanning electron microscopy revealed that the beads exhibited rough and grooved surface. The AU701-glycerol gel beads absorbed more grams of water than AU701-Ca gel beads (12.2 g vs 3.9 g per 1 g of the beads). Rheological properties and hardness of the AU701-glycerol gel beads improved with the increase of the pectin/glycerol ratio. Swelling behavior of the AU701-glycerol gel beads was determined after sequential incubation in simulated gastric (SGF) and intestinal (SIF) fluids. The AU701-glycerol gel beads swelled in SGF to a greater extent and revealed higher stability in SIF than the gel beads cross-linked by Ca2+.

Vityazev F.V. , Khramova D.S. , Saveliev N.Y. , Ipatova E.A. , Burkov A.A. , Beloserov V.S. , Belyi V.A. , Kononov L.O. , Martinson E.A. , Litvinets S.G. , Markov P.A. , Popov S.V.
Pectin–glycerol gel beads: Preparation, characterization and swelling behaviour
Carbohydrate Polymers. 2020. V.238. 116166 . DOI: 10.1016/j.carbpol.2020.116166 WOS Scopus OpenAlex

Web of science:	WOS:000526413700004
Scopus:	2-s2.0-85082556651
OpenAlex:	W3012493157

БД	Цитирований
OpenAlex	66
Scopus	67
Web of science	62