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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 Baississe
  • Djamel Fahloul
Original Paper
  • 20 Downloads

Abstract

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.

Keywords

Pumpkin Cucurbita maxima Pectin Rheological models Electrokinetic properties Hydrodynamic properties 

List of symbols

C

Concentration, g/ml

D

Diffusion coefficient, cm2/s

DM

Degree of methylation, %

ƒ(Ka))

Henry function

KH

Huggins constant

KK

Kraemer constant

K

Consistency coefficient, mPa sn

Mw

Molecular weight, g/mol or KD

NA

Avogadro’s number, 6.022 × 1023 mol−1

n

Flow behavior index

Rh

Hydrodynamic radius, nm

T

Temperature, K

tr

Relaxation time, mS

UE

Electrophoretic mobility

Greek Letters

ξ

Flexibility

ηrel

Relative viscosity

ɳsp

Specific viscosity

[η]

Intrinsic viscosity, dl/g

Τ

Shear stress, mPa

τ0

Yield stress, mPa

γ

Shear rate, (s−1)

μ

Newtonian viscosity, mPa s

γ

ζ-potential, mV

ε

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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