International Journal of Bio-Science and Bio-Technology Vol.8, No.5 (2016), pp. 165-178 http://dx.doi.org/10.14257/ijbsbt.2016.8.5.15 ISSN: 2233-7849 IJBSBT Copyright ⓒ 2016 SERSC Fabrication of Nanoparticles of Sulfated Low Methoxyl Pectin by Cross-linking Reaction on Ionotropic Gelation Technique Sri Usmiati *1 , Djumali Mangunwidjaja 2 , Erliza Noor 3 , Nur Richana 4 and Endang Prangdimurti 5 1,4 Indonesian Center for Agricultural Postharvest Research and Development, Jl. Tentara Pelajar No. 12, Kampus Penelitian Pertanian Cimanggu, Bogor 16114, Indonesia 2,3 Department of Agroindustrial Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Kampus IPB Darmaga PO Box 220, Bogor 16002, Indonesia 5 Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Kampus IPB Darmaga PO Box 220, Bogor 16002, Indonesia * 1 usmiati_sri@yahoo.co.id; 4 rich4n4@yahoo.co.id, 2 jumalimw@hotmail.com ; 3 erlizanoor@yahoo.com, prangdimurti@ipb.ac.id Abstract The sulfation process on pectin produces a number of sulfate groups replacing hydroxyl groups within low methoxyl pectin (LMP) chains. A structure alteration due to the sulfation process may results in changes in LMP characteristics. The LMP sulfation process was aimed to reach an increase in pectin functionality in terms of bioactivities. To gain sulfated LMP (sLMP) performance, the ionic gelation process was undertaken so as sLMP nanoparticles were obtained through cross-linking reactions with divalent cations. The sulfation process on sLMP was conducted by employing different volume of SO3-DMF solvent. According to the Fourier Transform Infrared (FTIR) spectroscopy analysis, pectin was successfully sulfated indicated by the presence of –S groups within pectin chains. The sulfation process with solution of SO3-DMF 9.0 mL indicated the best results, i.e. sulfated percentage of 43.63% with the sulfate content of 0.302% and degree of sulfation of 0.0155. Sulfated LMP formed nanoparticles in a formula combination of LMP:sLMP (a ratio of 1:1) with a composition of pectin of 2% and CaCl2 of 0.8%. The nanoparticles of sulfated pectin was relatively stable at cool temperature storage. Keywords: pectin sulfation, SO3-DMF, sulfate content, nanoparticles, stability 1. Introduction Biochemistry researchers and nutritionists nowadays pay great attention to polysaccharide since it has a broad spectrum of biological activities [1]. It was reported that some polysaccharide activities already discovered comprising an immunity increase, antitumor, antiviral, antioxidant and hypoglycemic effects. Numerous evidences show that biological activities of polysaccharide are relied on its structure, among others, on the sulfate degree [2]. Sulfate and hexauronic acid within the sulfated-polysaccharide fraction of an Ophiopogon japonicus tuber root are effective indicators of antioxidant and immunomodulatory activities [3]. * Corresponding Author : usmiati_sri@yahoo.co.id