ArticleMolecules (Basel, Switzerland)2026
The Influence of Branching Degree and Temperature on the Relaxation of Semidilute and Concentrated Aqueous Solutions of Pectins Obtained from Red- and Blackcurrant.
Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Pectins are structurally complex plant polysaccharides whose functional properties strongly depend on molecular structure that may vary depending on the source of origin. The present study aimed to characterize and compare the hydrodynamic properties of pectins obtained from red and blackcurrants in semidilute and concentrated aqueous solutions. Pectins were extracted and analyzed using light scattering methods and rheology at 25 °C, 30 °C, 35 °C and 40 °C. The methodology used enabled the determination of the hydrodynamic properties of the pectins with changing temperature and concentration, and mathematical modeling was performed using the Kohlrausch-Williams-Watts model. The obtained samples differed in molecular structure, and these differences were reflected in the chain behavior in aqueous solution. The results indicate that even closely related botanical sources may yield pectins with significantly different functional properties. Hydrodynamic studies revealed that relaxation phenomena occurred in a similar manner for redcurrant pectin in the concentrated region and for blackcurrant pectin in the semidilute region (similar diffusion coefficients). Under shear flow conditions, blackcurrant pectin solutions behaved like Newtonian fluids, whereas redcurrant pectin exhibited complex, non-Newtonian behavior. Redcurrant pectin solutions also exhibited lower apparent viscosity values at concentrations comparable to those of blackcurrant pectin. The ability to scale apparent viscosity values indicated a unchanging friction mechanism in viscous flow, characteristic of semidilute and concentrated regions.
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