Effect of pectins on the mass transfer kinetics of monosaccharides, amino acids, and a corn oil-in-water emulsion in a Franz diffusion cell.
The effect of high (HMP) and low (LMP) methoxylated pectins (2%w/w) on the rate and extent of the mass transfer of monosaccharides, amino acids, and a corn oil-in-water emulsion across a cellulose membrane was evaluated. A sigmoidal response kinetic analysis was used to calculate both the diffusion coefficients (rate) and the amount of nutrients transferred through the membrane (extent). In all cases, except for lysine, HMP was more effective than LMP in inhibiting both the rate and extent of the mass transfer of nutrients through the membrane. LMP and HMP, e.g., reduced 1.3 and 3.0times, respectively, the mass transfer rate of glucose, as compared to control (containing no pectin), and 1.3 and 1.5times, respectively, the amount of glucose transferred through the membrane. Viscosity, molecular interactions, and flocculation were the most important parameters controlling the mass transfer of electrically neutral nutrients, electrically charged nutrients, and emulsified lipids, respectively.
['Espinal-Ruiz|Mauricio|M|', 'Restrepo-Sánchez|Luz-Patricia|LP|', 'Narváez-Cuenca|Carlos-Eduardo|CE|']
D000596:Amino Acids D003314:Corn Oil D004058:Diffusion D004655:Emulsions D005502:Food D007700:Kinetics D009005:Monosaccharides D010368:Pectins D014783:Viscosity D014867:Water
Pectin Franz diffusion cell Diffusion Viscosity Methoxylation degree