Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2024 Oct 22;13(21):3353.
doi: 10.3390/foods13213353.

Physicochemical Properties of Low-Molecular-Weight Homogalacturonan Pectin from Enzyme-Hydrolyzed Red Okra

Seon Ah Son  1 , Youngbae Kim  1 , Eun Kim  1 , Ki Hoon Lee  1 , Wan Seok Kang  1 , Jin Seok Kim  1 , Kwontack Hwang  2 , Sunoh Kim  1
Affiliations

Physicochemical Properties of Low-Molecular-Weight Homogalacturonan Pectin from Enzyme-Hydrolyzed Red Okra

Seon Ah Son et al. Foods. .

Abstract

In this study, we focused on reducing the molecular weight of purified red okra pectin using various hydrolytic enzymes and evaluating its physicochemical properties or characterization. The enzyme treatments targeted both the main pectin chain and the side-chain sugars, resulting in a reduction in the molecular weight by approximately 10% (from 647 kDa) to 60% (down to 252 kDa). Both the purified red okra pectin and enzyme-treated pectins exhibited a homogalacturonan (HG)-type backbone. Fourier transform infrared (FT-IR) spectroscopy revealed a decrease in the absorbance peak for the pectin backbone (1200-1000 cm-1) in the low-molecular-weight (LMW) pectin. The most significant decrease was observed at 3300 cm-1 in pectin treated with both RGH+RGAE enzymes, indicating reduced sugar bonds. These results demonstrate the physicochemical changes in LMW red okra pectin following enzyme treatment and confirm its potential applications due to its unique characteristics.

Keywords: bioactive compounds; enzymatic hydrolysis; pectin modification; polysaccharides; red okra mucilage.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they have no competing interests. Sunoh Kim and all coauthors are from B&Tech Company; B&Tech Company played no role in the design of the study; in the collection, analyses, or interpretation of the data; in the writing of the manuscript; or in the decision to publish the results.

Figures

Figure 1
Figure 1
Purified red okra pectin extraction method.
Figure 2
Figure 2
FT-IR spectrum of red okra pectin (Con) and enzyme treated pectin.
Figure 3
Figure 3
TGA (A) and DTGA (B) curves of pectin extracted from red okra and enzyme treated pectin. The weight loss rate of TGA (A) was prepared based on red okra pectin (Con). The weight percent of the final residue for each sample is written in the bottom right. The vertex of the peak of the DTGA (B) graph is the melting point, and the temperature value (x-intercept) of each sample is written at the bottom right.
Figure 4
Figure 4
XRD patterns of red okra pectin and enzyme treated pectin.
Figure 5
Figure 5
Effect of shear rate on the shear stress (A) and apparent viscosity (B) of red okra pectin and enzymatically treated pectin dispersions.
Figure 6
Figure 6
SEM image of red okra pectin and enzyme-treated pectin (2% w/v). (A), Con; (B), PG; (C), PL; (D), PME; (E), α-L-af; (F), β-Gal; (G), PG+PL+PME; (H), RGH+RGAE. Red arrows show crystalline pores and green arrows show crystalline stacks.
See this image and copyright information in PMC

References

    1. Kontogiorgos V., Margelou I., Georgiadis N., Ritzoulis C. Rheological characterization of okra pectins. Food Hydrocoll. 2012;29:356–362. doi: 10.1016/j.foodhyd.2012.04.003. - DOI
    1. Arapitsas P. Identification and quantification of polyphenolic compounds from okra seeds and skins. Food Chem. 2008;110:1041–1045. doi: 10.1016/j.foodchem.2008.03.014. - DOI - PubMed
    1. Anjani P.P., Damayanthi E., Rimbawan. Handharyani E. Antidiabetic potential of purple okra (Abelmoschus esculentus L.) extract in streptozotocin-induced diabetic rats. IOP Conf. Ser. Earth Environ. Sci. 2018;196:102038. doi: 10.1088/1755-1315/196/1/012038. - DOI
    1. Wahyuningsih S.P.A., Mwendolwa A.A., Winarni D., Anggreini R.W., Mamuaya B.K.K. Protective Effect of Red Okra (Abelmoschus esculentus (L.) moench) Pods against Sodium Nitrite-Induced Liver Injury in Mice. Vet. Med. Int. 2021;1:6647800. doi: 10.1155/2021/6647800. - DOI - PMC - PubMed
    1. Son S.A., Kim Y., Kim E., Lee K.H., Kang W.S., Kim K.J., Kim S. Verifying the optimal extraction method and content of red okra extracts and crude pectin using response surface methodology (RSM) Processes. 2023;11:2867. doi: 10.3390/pr11102867. - DOI