Possible Interaction: Ethanol and Pectin

“The addition of ethanol resulted in considerably slower adsorption of the protein onto the interface, and this effect was enhanced when the protein was in complex with the pectin.”

“CLSM also indicated over-aggregated pectin have a poor adsorption capacity on the interface of O/W. All results manifested the emulsifying properties of pectin can be improved by 21% (v/v) ethanol.”

“ Ethanol could alter the solubility of pectin , and affect its emulsifying properties.”

“Results shown that ethanol could reduce the helix conformation and zeta potential of pectin chain , which leading to compact conformation and enhanced interaction among pectin molecules.”

“In the absence of DHPM treatment, it was found that pectin exhibited increased average particle size and unchanged average molecular weight, but a decline in reducing-sugar-ends content with the increase of ethanol concentrations (0–10% v/v).”

“These results indicated that the addition of ethanol induced aggregation of pectin.”

“However, pectin contained in the substrates will increase the viscosity of ethanol fermentation broth, which will affect the mass transfer and increase the burden of equipment.”

“Decreasing the UV absorbance of commercial pectin by ethanol washing diminished UV-dependent CH(4) production, and this was restored by the addition of the UV photosensitizer tryptophan.”

“Short, nearly spherical pellets are obtained with granulation liquids, such as ethanol , that reduce the swelling ability of pectin.”