Physicochemical properties of pectin-Fe(III) gained by HG-type hawthorn with different esterification degree.

In this study, the complexation ability of HG-type hawthorn pectin with trivalent iron ions after de-esterification was investigated. The moderate esterification reaction could significantly increase the iron content in HG-type hawthorn pectin. Fourier transform infrared spectroscopy (FT-IR) and X-ray photoelectron spectroscopy (XPS) experiments proved that -OH and -COOH in the pectin acted as a bridge connecting Fe leading to the formation of β-FeOOH structure, and the trivalent iron ions were successfully complexed into the HG-type hawthorn pectin.

Construction of a pectin/sodium alginate composite hydrogel delivery system for improving the bioaccessibility of phycocyanin.

In this study, different concentrations of sodium alginate were compounded with pectin and phycocyanin to co-prepare composite hydrogel spheres (HP-PC-SA 0.2 %, 0.6 %, 1.

Ultrasonic-microwave technique promotes the physicochemical structure of hydrogel and its release characterization of curcumin in vitro.

In this study, soybean protein isolate and hawthorn pectin were mixed to prepare binary hydrogels using ultrasound and microwave techniques. Moderate treatment can not only significantly improve the mechanical strength of the hydrogel, but also increase the tightness of the internal cross-linking. The strengthening of interactions (hydrogen bonds, hydrophobic interactions, and disulfide bonds) was the main reason for this trend.

Characterization, antioxidant activity and in vitro digestion of hawthorn pectin prepared by gradient ethanol precipitation.

Four modified hawthorn pectin fractions (MHPs), named MHP-30, MHP-50, MHP-70 and MHP-90, were obtained by ultrasonic-assisted pectin methyl esterase modification and gradient ethanol precipitation. The results indicated that all four MHPs were composed of galacturonic acid, galactose, xylose, arabinose, glucose and mannose in different proportions. With the increase of the ethanol concentration, the molecular weight, esterification degree and galacturonic acid content of MHPs all decreased, whereas the arabinose content and branching degree increased.

Hawthorn pectin/soybean isolate protein hydrogel bead as a promising ferrous ion-embedded delivery system.

In this study, hydrogel beads [SPI/HP-Fe (II)] were prepared by cross-linking soybean isolate protein (SPI) and hawthorn pectin (HP) with ferrous ions as a backbone, and the effects of ultrasound and Fe concentration on the mechanical properties and the degree of cross-linking of internal molecules were investigated. The results of textural properties and water-holding capacity showed that moderate ultrasonic power and Fe concentration significantly improved the stability and water-holding capacity of the hydrogel beads and enhanced the intermolecular interactions in the system. Scanning electron microscopy (SEM) confirmed that the hydrogel beads with 60% ultrasonic power and 8% Fe concentration had a denser network.

Effect of ultrasonic pretreatment on fermentation performance and quality of fermented hawthorn pulp by lactic acid bacteria.

In order to explore the effects of ultrasonic pretreatment on the fermentation performance and quality characteristics of fermented hawthorn pulp. Five types of fermented hawthorn pulp were obtained using 0 W for 5 min, 300 W for 5 min, 360 W for 5 min, 420 W for 5 min, 540 W for 5 min. The fermentation performance and quality of fermented hawthorn pulp were characterized.

Physicochemical properties and Pb adsorption capacity of freeze-dried hawthorn pectin fractions by gradient ethanol precipitation.

Three fractions of FHP20, FHP40 and FHP60 were obtained from freeze-dried hawthorn pectin by gradient ethanol precipitation (20-60 %), and their physicochemical properties and adsorption performance on Pb were investigated. It was found that the content of galacturonic acid (GalA) and esterification of FHP fractions gradually reduced with the increase of ethanol concentration. FHP60 had the lowest molecular weight (60.

Characterization of hawthorn pectin gained via different ethanol concentrations.

Pectin is identified as an effective delivery material due to its excellent gel-forming ability, low immunogenic properties, biocompatibility, and biodegradability. These excellent properties depend on the preparation method of pectin. In the study, four pectin fractions (named: CAHP30, CAHP40, CAHP50, and CAHP60, respectively) were obtained by different ethanol precipitations (30%, 40%, 50%, and 60%).

Effect of different processing methods of hawthorn on the properties and emulsification performance of hawthorn pectin.

Five types of hawthorns were obtained using hot air drying (HH), vacuum freeze-drying (FH), Parched processing (PH), Charred processing (CH), and blackening (BH). Five types of pectins (HHP, FHP, PHP, CHP, BHP) were extracted and characterized based on a series of characterization methods. The results indicated that the esterification and molecular weight of BHP were the lowest, which were 30.

Encapsulation and sustained release of curcumin by hawthorn pectin and Tenebrio Molitor protein composite hydrogel.

In this study, the effects of pH value, mixing ratio and the Ca concentration on the complex gelation of hawthorn pectin (HP) and Tenebrio Molitor protein (TMP) were investigated. The turbidity results showed that the composite gel had the maximum polymer concentration when the mixing ratio was 2:1 and the pH value was 3.35.

Comparative study of HG-type low-ester hawthorn pectin as a promising material for the preparation of hydrogel.

Homogalacturonan (HG)-type pectin has been considered suitable for the formation of hydrogel, but it is unknown whether the less side chain will limit the properties of hydrogel. The current study successfully obtained low methoxyl HG-type hawthorn pectin (LMHP) from hawthorn by sequential hot water extraction and alkaline de-esterification. The proportion of HG domain, the proportion of rhamnogalacturonan-I (RG-I) domain, molecular weight, and particle size of LMHP were 81.

Synthesis, physicochemical characterization, antibacterial activity, and biocompatibility of quaternized hawthorn pectin.

Quaternized polysaccharides are considered as potential antimicrobial materials due to their antimicrobial activity, biodegradability, biocompatibility, and water solubility. In this work, hawthorn pectin (HP) was obtained by ultrasound‑sodium citrate assisted extraction, quaternized hawthorn pectin (QHP) derivatives (namely: QHP-1, QHP-2, QHP-3, and QHP-4) with different degree of substitution were produced using (3-Chloro-2-hydroxypropyl) trimethylammonium chloride under alkaline conditions. The structure, properties, and morphology of HP and QHP were characterized by FTIR, XRD, H NMR, high-performance gel permeation chromatography (HPGPC), thermal analysis, and SEM.

Characterization of edible film fabricated with HG-type hawthorn pectin gained using different extraction methods.

In this study, four HG-type pectins were obtained using hydrochloric acid extraction (HA-HP), citric acid extraction (CA-HP), ultrasonic-assisted extraction (UA-HP), and microwave-assisted extraction (MA-HP). Four pectin films (HA-HPF, CA-HPF, UA-HPF, and MA-HPF) were prepared by a solution casting method, respectively. Compared to four pectins, the asymmetric COO - vibrational peak of UA-HPF, HA-HPF, and CA-HPF were blue-shifted (1604-1606 cm), while was red-shifted (1611 cm) in MA-HPF.

Physicochemical properties and antioxidant activity of pectin from hawthorn wine pomace: A comparison of different extraction methods.

In the paper, to enhance the value and utilization rate of hawthorn wine pomace waste, four kinds of pectin were gained from hawthorn wine pomace by hydrochloric acid method (HA-HP), citric acid method (CA-HP), cellulase method (E-HP) and microwave-assisted chelating agent method (MH-HP). The physical and chemical properties of extracted hawthorn pectin were analyzed, however, different extraction methods lead to different characteristics of extracted pectin samples. We found that the extracted hawthorn pectin was all low-methoxy pectin, and the highest extraction yield of 72.

Effect of ultrasound on the properties and antioxidant activity of hawthorn pectin.

In this paper, the effects of ultrasonic on the degradation kinetics, structure properties, and antioxidant activity of hawthorn pectin were studied. According to our study, as ultrasonic time extended, the intrinsic viscosity for different hawthorn pectin concentrations decreased. The ultrasonic degradation of hawthorn pectin reaction conformed to the first-order kinetic equation.

The Preparation of Cyclic Butylene Terephthalate Fibers with Novel Morphology Based on Melt Electrospinning.

Electrospinning of low molecular weight compounds is relatively under-investigated compared to that of polymers. In this paper, cyclic butylene terephthalate oligomers (CBT) were fabricated into a novel fiber structure without any carrier polymer or template via melt electrospinning technique. The electrospun CBT fibers were prepared at 190 °C and characterized by scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC).

The effect of ultrasound on the properties and conformation of glucoamylase.

In this study, the effects of ultrasonic treatment on the enzyme activity of glucoamylase were investigated and the mechanism of the effect was explored by determining their conformational changes. The enzyme activity was increased by 21.07% over the control with ultrasound at 420W for 10min at 60°C, and V and K values of glucoamylase were also increased.

Effect of ultrasound pretreatment on enzymolysis and physicochemical properties of corn starch.

In the paper, the effects of ultrasound on the enzymolysis properties of corn starch were investigated. The results showed that the rate of enzymolysis changed with the change of ultrasonic conditions. Ultrasound pretreatment starches reduced the time in liquefaction process, and resulted in significantly higher DE value in saccharification process.

Optimization of ultrasound-assisted extraction (UAE) of flavonoids compounds (FC) from hawthorn seed (HS).

Hawthorn seed (HS), an important by-product of the Hawthorn industry, is rich in potentially health-promoting flavonoids compounds. In this paper, the ultrasound-assisted extraction (UAE) of FC from HS was investigated. Important variables and their levels were obtained using Plackett-Burman (PB) design and Box-Behnken (BB) design.

Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.).

Effects of aqueous chlorine dioxide (ClO(2)) treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.) were investigated. Mulberry fruit were immersed into 20, 60, and 80 mg/l ClO(2) solutions for 5, 10, and 15 min, respectively.

Statistical optimization of medium components for avilamycin production by Streptomyces viridochromogenes Tü57-1 using response surface methodology.

A fermentation medium for avilamycin production by Streptomyces viridochromogenes Tü57-1 has been optimized. Important components and their concentrations were investigated using fractional factorial design and Box-Behnken Design. The results showed that soybean flour, soluble starch, MgSO4.

Regulation of avilamycin biosynthesis in Streptomyces viridochromogenes: effects of glucose, ammonium ion, and inorganic phosphate.

Effects of glucose, ammonium ions and phosphate on avilamycin biosynthesis in Streptomyces viridochromogenes AS4.126 were investigated. Twenty grams per liter of glucose, 10 mmol/L ammonium ions, and 10 mmol/L phosphate in the basal medium stimulated avilamycin biosynthesis.