Pectin Modifications: A Review

作者：Jun Chen, Wei Liu, Chengmei Liu, Ti Li, Ruihong Liang, Shunjing Luo · 发表于：Critical Reviews in Food Science and Nutrition · 年份：2014 · DOI：10.1080/10408398.2012.718722 · 被引用次数：324 · 研究领域：Polysaccharides and Plant Cell Walls、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology

In recent years, the interest in studying modification of pectin has increased. A number of hydroxyl and carboxyl groups distributed along the backbone as well as a certain amount of neutral sugars presented as side chains make pectin capable of preparing a broad spectrum of derivatives. By forming pectin derivatives, their properties may be modified and some other new functional properties may be created. This article attempts to review the information about various methods used for pectin modification, including substitution (alkylation, amidation, quaternization, thiolation, sulfation, oxidation, etc.), chain elongation (cross-linking and grafting) and depolymerization (chemical, physical, and enzymatic degradation). Characteristics and applications of some pectin derivatives are also presented. In addition, the safety and regulatory status of pectin and its derivatives were reviewed.