Dear researchers, Greetings.
We have subjected pectin solution to ultrasound to produce oligosaccharides. Initially, as the ultrasound time was increased, the molecular weight decreased. However, after longer durations, we observed a slight increase in the molecular weight. Is there a known reason for this phenomenon?
Could you please provide a reliable reference on pectin or other polysaccharide that discusses this behavior?
I would be happy to assist you further once I have more information on this topic. Thank you.
Dear Maryam Ghaderi Ghahfaroki, possibly this is due to a slight crosslinking. The most probable mechanism operating by radiation is via H-abstraction. My Regards
Thank you
Yes, this may be one of the probable reasons, I need a reference for writing the paper. Could you please suggest some references?
No thanks. Best of luck in your work.
https://doi.org/10.1016/j.carbpol.2021.118967