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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #334622

Research Project: Microstructured and Health-Functionalized Food Proteins (Bridge Project)

Location: Dairy and Functional Foods Research

Title: Structure of pectic polysaccharides from sunflower salts-soluble fraction

Author
item JONMURODOV, A - TAJIKISTAN ACADEMY OF SCIENCES
item TESHAEV, KH - TAJIKISTAN ACADEMY OF SCIENCES
item KHOLOV, S - TAJIKISTAN ACADEMY OF SCIENCES
item USMANOVA, S - TAJIKISTAN ACADEMY OF SCIENCES
item MUHIDINOV, Z - TAJIKISTAN ACADEMY OF SCIENCES
item Strahan, Gary
item Liu, Linshu

Submitted to: Reports of Tajikistan Academy of Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/2/2015
Publication Date: 12/1/2015
Citation: Jonmurodov, A.S., Teshaev, K.I., Kholov, S.E., Usmanova, S.R., Muhidinov, Z.K., Strahan, G.D., Liu, L.S. 2015. Structure of pectic polysaccharides from sunflower salts-soluble fraction. Reports of Tajikistan Academy of Sciences. 58(4):319-325.

Interpretive Summary: Pectins extracted from sunflowers (PFS) forms gels in the presence of salts, especially calcium salts, and is a favorite thickener and gelling reagent for the manufacture of low calorie confectionery jelly products and many low sugar food products. The gelling properties of PFS are known to be influenced by the abundant side chain groups attached to the pectin backbone. In this study, the arrangements among these groups were characterized further using advanced nuclear magnetic resonance spectroscopy. The results enrich our knowledge of pectin structures from various sources and are informative for optimizing conditions for pectin extraction and applications.

Technical Abstract: The manuscript discusses the structural features of pectin polysaccharides extracted from seedless sunflower head residues. The analysis using 1H, 13C and two-dimensional gHSQC NMR showed various numbers of methyl and hydroxyl groups attached to the anomeric carbons in the pectin backbone at different directions: equatorial down or axial down; and equatorial up or axial up. The analysis also found that homogalacturonans were the major component, while the rhamnogalacturonans occupied a small fraction. The results enrich our knowledge of pectin structures from various sources and are informative for optimizing conditions for pectin extraction and applications.