Abstract
Although haw pectin and its hydrolysates are believed to have various functions in food industries, correlation of the structure with the functionality of oligomers has not yet been clarified. In the present study, haw pectin oligosaccharides were fractionated, and their structural characterizations were analyzed. The results showed that ultrafiltered haw pectin hydrolysates yielded 11 fractions (F1~F11) on a DEAE-Sephadex A-25 column chromatograph. One fraction (F1) was galacturonic acid, whereas other fractions (F2~F11) were oligosaccharides. Structural analysis using nuclear magnetic resonance and gas chromatography with mass spectrometry showed that these oligosaccharides (F2~F11) are oligogalacturonide family with degrees of polymerization of 2–11, linked by α–(1 → 4) linkages. The information obtained could be used in the exploitation and utilization of haw pectin and its derivational oligomers.
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Acknowledgments
This study was supported by National Natural Science Foundation of China (Grant No. 31071512) and Liaoning Provincial Natural Science Foundation of China (Grant No. 20102084).
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Li, S., Li, T., Jia, Y. et al. Fractionation and structural characterization of haw pectin oligosaccharides. Eur Food Res Technol 233, 731–734 (2011). https://doi.org/10.1007/s00217-011-1568-8
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DOI: https://doi.org/10.1007/s00217-011-1568-8