Study of chemical characteristics, gelation properties and biological application of calcium pectate prepared using apple or citrus pectin
文献类型：期刊论文
| 作者 | Sun, Guangwei2; Zhao, Shan2,3,4; Yang, Fan1; Liu, Yang2; Sun, Dongsheng2; Xiu, Zhilong4; Ma, Xiaojun1; Zhang, Ying2 |
| 刊名 | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
 |
| 出版日期 | 2018-04-01 |
| 卷号 | 109页码:180-187 |
| 关键词 | Pectin Source Chemical Characteristics Gelation Properties Calcium Pectate |
| ISSN号 | 0141-8130 |
| DOI | 10.1016/j.ijbiomac.2017.12.082 |
| 文献子类 | Article |
| 英文摘要 | The most notable and unique property of pectin is the ability to form gel; thus, many biological applications of pectin are based on its gelation properties. Pectin isolated from different plant cell walls may differ in molecular structure and distribution pattern, which may result in different gelling and function properties. In this work, we investigated the chemical characteristics, gelation properties, and biological application of calcium pectate (CaP) prepared using apple (AP) or citrus pectin (CP). These two types of pectins exhibited similar molecular parameters and glycosidic bone structure; however, there was a difference in the composition proportion of single monosaccharide. In addition, it was found that it was relatively easier to form CaP beads with CP compared with AP. Moreover, CP exhibited a higher binding capability with Ca2+. The morphological study suggests that CP-CaP beads have a rough wrinkle structure on the surface, which might benefit mass transfer and cell proliferation. Moreover, although there are some differences in the viability and proliferation of cells encapsulated in the AP-CaP and CP-CaP beads, both can be used for cell encapsulation. (C) 2018 Elsevier B.V. All rights reserved. |
| WOS关键词 | LOW-METHOXYL-PECTIN ; CELL-WALL ; STRUCTURAL-CHARACTERIZATION ; RHAMNOGALACTURONAN-I ; DIVALENT-CATIONS ; NMR-SPECTROSCOPY ; DRUG-DELIVERY ; FT-IR ; POLYSACCHARIDES ; BEADS |
| WOS研究方向 | Biochemistry & Molecular Biology ; Chemistry ; Polymer Science |
| 语种 | 英语 |
| WOS记录号 | WOS:000428099900019 |
| 出版者 | ELSEVIER SCIENCE BV |
| 源URL | [http://cas-ir.dicp.ac.cn/handle/321008/169064]  |
| 专题 | 大连化学物理研究所_中国科学院大连化学物理研究所 |
| 通讯作者 | Sun, Guangwei; Zhang, Ying |
| 作者单位 | 1.Chinese Acad Sci, Dalian Inst Chem Phys, Dalian 116023, Peoples R China 2.Chinese Acad Sci, Dalian Inst Chem Phys, Sci Res Ctr Translat Med, Dalian 116023, Peoples R China 3.Univ Chinese Acad Sci, Beijing 100049, Peoples R China 4.Dalian Univ Technol, Sch Life Sci & Biotechnol, Dalian 116023, Peoples R China |
| 推荐引用方式 GB/T 7714 | Sun, Guangwei,Zhao, Shan,Yang, Fan,et al. Study of chemical characteristics, gelation properties and biological application of calcium pectate prepared using apple or citrus pectin[J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2018,109:180-187. |
| APA | Sun, Guangwei.,Zhao, Shan.,Yang, Fan.,Liu, Yang.,Sun, Dongsheng.,...&Zhang, Ying.(2018).Study of chemical characteristics, gelation properties and biological application of calcium pectate prepared using apple or citrus pectin.INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,109,180-187. |
| MLA | Sun, Guangwei,et al."Study of chemical characteristics, gelation properties and biological application of calcium pectate prepared using apple or citrus pectin".INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 109(2018):180-187. |
入库方式： OAI收割
来源：大连化学物理研究所
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