Abstract The analysis of literature revealed a certain lack of knowledge concerning Cornelian pectins, as well as a significant gap in the description of properties of apple pectin, and therefore the purpose of this study was to examine and compare the physicochemical properties of these compounds. Pectins from both sources were obtained using water extraction. Mass distribution was determined for each solution, physicochemical properties were measured using osmometry, DLS, and intrinsic viscosity; Atomic Force Microscopy (AFM) photos of the particles were recorded, together with their FT-IR spectra, and the ζ-potential was measured. Additionally both compounds were compared by X-ray diffraction revealing the amorphousness of the samples. Both polysaccharides exhibit polyion properties, but the results reveal considerable differences between them: industry-grade apple pectins have higher weight average molecular mass with strong dispersion, the Cornelian cherry pectins, unlike industry-grade apple ones, are poorly soluble in water. The Cornelian pectins’ inability to aggregate is quite an unexpected behaviour, as is the presence of protein complexes, which are absent in industry-grade apple pectin.

中文翻译：

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山茱萸果胶和市售苹果果胶水溶液的依数和流体力学性质

摘要 文献分析发现，对山茱萸果胶的认识存在一定的缺乏，对苹果果胶的性质描述也存在较大差距，因此本研究的目的是对这些化合物的理化性质进行检验和比较。两种来源的果胶均使用水提取法获得。确定每种溶液的质量分布，使用渗透压法、DLS 和特性粘度测量理化性质；记录颗粒的原子力显微镜 (AFM) 照片及其 FT-IR 光谱，并测量 ζ 电位。此外，通过 X 射线衍射比较了两种化合物，揭示了样品的无定形性。两种多糖都具有聚离子特性，但结果显示它们之间存在相当大的差异：工业级苹果果胶具有较高的重均分子量，分散性强，与工业级苹果果胶不同，山茱萸樱桃果胶难溶于水。Cornelian 果胶无法聚集是一种非常出乎意料的行为，正如工业级苹果果胶中所没有的蛋白质复合物的存在一样。