%0 Journal Article
%T Preparation and Characterization of Pectin Hydroxamates from Citrus Unshiu Peels.
%A In Young Bae
%A Hyun Jae Rha
%A Suyong Lee
%A Hyeon Gyu Lee
%J Journal of Excipients and Food Chemicals
%D 2011
%I 
%X Pectin was extracted from unshiu orange (Citrus unshiu) peels and was subjected to chemical modification using hydroxamic acid. The structural and physical properties of the resulting derivatives were investigated as a function of hydroxamic acid content (4.68-9.58%). The extracted unshiu orange pectin showed 66.8% degree of esterification, 787.5 mg/g galacturonic acid, and 92 mg/g neutral sugars, which were composed of arabinose (53%), galactose (35%), glucose (5%), rhamnose (5%), and fructose (2%). Compared to the nativepectin, the FT-IR spectra of the hydroxamic acid derivatives showed two new absorption bands at 1,646 cm-1 (C=O) and 1,568 cm-1 (N-H). Specifically, the pectin derivatives with more hydroxamic acids were shown to have enhanced water solubility, upto two-fold higher than that of the native pectin. Thus, the introduction of hydroxamic acid into the pectin structure appears to be a useful tool for improving the solubility of pectin.
%K unshiu orange peel
%K pectin
%K hydroxamic acid
%K FT-IR
%K water solubility
%U http://ojs.abo.fi/index.php/jefc/article/view/92/95