Functionalization and structural evaluation of pectin

Siew Yin Chan; Cally Owh; Yinjia Yan; Quentin Ray Tjieh Lim; Pei Lin Chee; Yanni Zhang; Wee Sim Choo

doi:10.1016/B978-0-323-99856-7.00005-7

Functionalization and structural evaluation of pectin

Siew Yin Chan, Cally Owh, Yinjia Yan, Quentin Ray Tjieh Lim, Pei Lin Chee, Yanni Zhang, Wee Sim Choo

Malaysia Sch of Science

Research output: Chapter in Book/Report/Conference proceeding › Chapter (Book) › Research › peer-review

Abstract

Commercial pectin is a sustainable, value-added product from food waste valorization. It is mainly used as emulsifying, gelling, and thickening agent in the food industry. However, the practical application of pectin in other fields has been restricted by its inherent structure. Pectin is a plant polysaccharide composed primarily of α-1-4-d-galacturonic acid units and a small proportion of neutral sugars. Intrinsically, pectin is composed of hydroxyl and carboxyl groups that render its functionalization capable. This chapter features essential principles and techniques for the functionalization of pectin. A structural evaluation of pectin via rheology is also discussed.

Original language	English
Title of host publication	Handbook of Natural Polymers, Volume 2
Subtitle of host publication	Functionalization, Surface Modification, and Properties
Editors	Sreekala Meyyarappallil Sadasivan, Lakshmipriya Ravindran, Koichi Goda, Sabu Thomas
Place of Publication	Amsterdam, Netherlands
Publisher	Elsevier - Mosby
Chapter	6
Pages	123-154
Number of pages	32
Volume	2
ISBN (Electronic)	9780323998567
ISBN (Print)	9780323998574
DOIs	https://doi.org/10.1016/B978-0-323-99856-7.00005-7
Publication status	Published - 1 Jan 2024

Keywords

Functionalization
Pectin
Rheology
Structural evaluation

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/B978-0-323-99856-7.00005-7

Cite this

Chan, S. Y., Owh, C., Yan, Y., Lim, Q. R. T., Chee, P. L., Zhang, Y., & Choo, W. S. (2024). Functionalization and structural evaluation of pectin. In S. M. Sadasivan, L. Ravindran, K. Goda, & S. Thomas (Eds.), Handbook of Natural Polymers, Volume 2: Functionalization, Surface Modification, and Properties (Vol. 2, pp. 123-154). Elsevier - Mosby. https://doi.org/10.1016/B978-0-323-99856-7.00005-7

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Chan, SY, Owh, C, Yan, Y, Lim, QRT, Chee, PL, Zhang, Y & Choo, WS 2024, Functionalization and structural evaluation of pectin. in SM Sadasivan, L Ravindran, K Goda & S Thomas (eds), Handbook of Natural Polymers, Volume 2: Functionalization, Surface Modification, and Properties. vol. 2, Elsevier - Mosby, Amsterdam, Netherlands, pp. 123-154. https://doi.org/10.1016/B978-0-323-99856-7.00005-7

Functionalization and structural evaluation of pectin. / Chan, Siew Yin; Owh, Cally; Yan, Yinjia et al.
Handbook of Natural Polymers, Volume 2: Functionalization, Surface Modification, and Properties. ed. / Sreekala Meyyarappallil Sadasivan; Lakshmipriya Ravindran; Koichi Goda; Sabu Thomas. Vol. 2 Amsterdam, Netherlands: Elsevier - Mosby, 2024. p. 123-154.

Research output: Chapter in Book/Report/Conference proceeding › Chapter (Book) › Research › peer-review

TY - CHAP

T1 - Functionalization and structural evaluation of pectin

AU - Chan, Siew Yin

AU - Owh, Cally

AU - Yan, Yinjia

AU - Lim, Quentin Ray Tjieh

AU - Chee, Pei Lin

AU - Zhang, Yanni

AU - Choo, Wee Sim

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Y1 - 2024/1/1

N2 - Commercial pectin is a sustainable, value-added product from food waste valorization. It is mainly used as emulsifying, gelling, and thickening agent in the food industry. However, the practical application of pectin in other fields has been restricted by its inherent structure. Pectin is a plant polysaccharide composed primarily of α-1-4-d-galacturonic acid units and a small proportion of neutral sugars. Intrinsically, pectin is composed of hydroxyl and carboxyl groups that render its functionalization capable. This chapter features essential principles and techniques for the functionalization of pectin. A structural evaluation of pectin via rheology is also discussed.

AB - Commercial pectin is a sustainable, value-added product from food waste valorization. It is mainly used as emulsifying, gelling, and thickening agent in the food industry. However, the practical application of pectin in other fields has been restricted by its inherent structure. Pectin is a plant polysaccharide composed primarily of α-1-4-d-galacturonic acid units and a small proportion of neutral sugars. Intrinsically, pectin is composed of hydroxyl and carboxyl groups that render its functionalization capable. This chapter features essential principles and techniques for the functionalization of pectin. A structural evaluation of pectin via rheology is also discussed.

KW - Functionalization

KW - Pectin

KW - Rheology

KW - Structural evaluation

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BT - Handbook of Natural Polymers, Volume 2

A2 - Sadasivan, Sreekala Meyyarappallil

A2 - Ravindran, Lakshmipriya

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ER -

Chan SY, Owh C, Yan Y, Lim QRT, Chee PL, Zhang Y et al. Functionalization and structural evaluation of pectin. In Sadasivan SM, Ravindran L, Goda K, Thomas S, editors, Handbook of Natural Polymers, Volume 2: Functionalization, Surface Modification, and Properties. Vol. 2. Amsterdam, Netherlands: Elsevier - Mosby. 2024. p. 123-154 doi: 10.1016/B978-0-323-99856-7.00005-7

Functionalization and structural evaluation of pectin

Abstract

Keywords

UN SDGs

Access to Document

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