Chemical Papers

, Volume 72, Issue 10, pp 2647–2658 | Cite as

Rheological behavior and electrokinetic properties of pectin extracted from pumpkin (Cucurbita maxima) pulp and peel using hydrochloric acid solution

  • Salima BaississeEmail author
  • Djamel Fahloul
Original Paper


The aim of this study is to investigate the chemical composition, hydrodynamic, rheological, and electrokinetic properties of pectin extracted from pulp and peel of pumpkin “Cucurbita maxima” by hydrochloric acid solution at pH 1.8. Chemical analysis of the extracted pectin showed an abundance of galacturonic acid which represents the totality of the uronic acid. Its content in the pulp and peel pectin extracts was 52.91 ± 0.02 g/100 g and 55.14 ± 0.10 g/100 g of dried samples, respectively. The results for intrinsic viscosity [η] ranged from 5.13 ± 0.04 to 5.65 ± 0.08 dl/g and for molecular weight from 234.64 ± 2.33 to 267.40 ± 5.39 kDa. These macromolecules are semi-flexible chain biopolymers with flexibility values of 0.07 ± 0.00. The parameter measurement of the pectin such as hydrodynamic radius (Rh) ranged from 32.39 ± 0.19 to 34.93 ± 0.40 nm, the relaxation time (tr) from 2.77 ± 0.02 × 10−7 to 11.26 ± 0.00 × 10−7 ms, and the diffusivity coefficient (D) from 2.17 ± 0.00 to 8.73 ± 0.00 cm2/s. The rheological behavior was suitably represented by the Bingham and Herschel–Bulkley models for all concentrations. The electrokinetic behavior of pectins allows control of electrostatic interactions. The calculated Zp of the system constituted by pumpkin pectin and citric acid/sodium citrate buffer ranged from − 28.10 ± 0.20 to + 0.35 ± 0.65 mV.


Pumpkin Cucurbita maxima Pectin Rheological models Electrokinetic properties Hydrodynamic properties 

List of symbols


Concentration, g/ml


Diffusion coefficient, cm2/s


Degree of methylation, %


Henry function


Huggins constant


Kraemer constant


Consistency coefficient, mPa sn


Molecular weight, g/mol or KD


Avogadro’s number, 6.022 × 1023 mol−1


Flow behavior index


Hydrodynamic radius, nm


Temperature, K


Relaxation time, mS


Electrophoretic mobility

Greek Letters




Relative viscosity


Specific viscosity


Intrinsic viscosity, dl/g


Shear stress, mPa


Yield stress, mPa


Shear rate, (s−1)


Newtonian viscosity, mPa s


ζ-potential, mV


Dielectric constant


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Copyright information

© Institute of Chemistry, Slovak Academy of Sciences 2018

Authors and Affiliations

  1. 1.Laboratory of Food Science (LSA), Department of Food Technology, Institute of Veterinary and Agricultural SciencesUniversity of Batna1 Hadj LakhdarBatnaAlgeria

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