Ethanol-graded fractionation reveals coordinated changes in composition, chain conformation, and rheology of hawthorn pectin

Key Points

• Composition of hawthorn pectin changed significantly with different ethanol concentrations, impacting its properties.
• Overall viscosity and flow behavior of pectin were influenced by its chain conformation, demonstrating a close relationship between structure and performance.
• Ethanol fractionation processes were employed to analyze the pectin, with a focus on how these changes affect rheological behavior.
• This method may facilitate the development of pectin-based additives in various industries, highlighting the need for further research.