Effect of ultrasonic intensity on the conformational changes in citrus pectin under ultrasonic processing

•Pectin behaved as a rigid semiflexible chain conformation in an aqueous solution.•The effect of ultrasonic intensity on conformational changes of pectin was explored.•Pectin changed from semiflexible chains into flexible chains or even flexible coils.•The conformational transition was mainly due to...

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Bibliographic Details
Published in:Food chemistry 2019-11, Vol.297, p.125021, Article 125021
Main Authors: Qiu, Wen-Yi, Cai, Wu-Dan, Wang, Meng, Yan, Jing-Kun
Format: Article
Language:English
Subjects:
aqueous solutions
atomic force microscopy
Chain conformation
Citrus
hydrogen bonding
Microstructure
Pectin
pectins
sugars
Ultrasonic intensity
ultrasonics
Ultrasound degradation
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