Journal ArticleDOI
Chemistry and uses of pectin--a review.
TLDR
The structure, chemistry of gelation, interactions, and industrial applications soft pectin are described.Abstract:
Pectin is an important polysaccharide with applications in foods, Pharmaceuticals, and a number of other industries. Its importance in the food sector lies in its ability to form gel in the presence of Ca2+ ions or a solute at low pH. Although the exact mechanism of gel formation is not clear, significant progress has been made in this direction. Depending on the pectin, coordinate bonding with Ca2+ ions or hydrogen bonding and hydrophobic interactions are involved in gel formation. In low‐methoxyl pectin, gelation results from ionic linkage via calcium bridges between two carboxyl groups belonging to two different chains in close contact with each other. In high‐methoxyl pectin, the cross‐linking of pectin molecules involves a combination of hydrogen bonds and hydrophobic interactions between the molecules. A number of factors—pH, presence of other solutes, molecular size, degree of methoxylation, number and arrangement of side chains, and charge density on the molecule— influence the gelation o...read more
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Pectins: structure, biosynthesis, and oligogalacturonide-related signaling.
TL;DR: The view of critical questions regarding pectin structure, biosynthesis, and function that need to be addressed in the coming decade are presented and new methods that may be useful to study localized pectins in the plant cell wall are described.
Journal ArticleDOI
Molecular Basis of Ca2+-Induced Gelation in Alginates and Pectins: The Egg-Box Model Revisited
Isabelle Braccini,Serge Pérez +1 more
TL;DR: The body of these results corroborates the two-stage process in the mechanism of calcium gelation, where the formation of strongly linked dimer associations is followed by theformation of weak inter-dimer associations mainly governed by electrostatic interactions.
Journal ArticleDOI
A review of the recent developments in biocomposites based on natural fibres and their application perspectives
TL;DR: In this paper, a brief outline of work that covers in the area of biocomposites, major class of biodegradable polymers, natural fibres, as well as their manufacturing techniques and properties has been highlighted.
Journal ArticleDOI
Pectin: new insights into an old polymer are starting to gel
TL;DR: Pectin is a high value functional food ingredient widely used as a gelling agent and stabilizer and it is also an abundant, ubiquitous and multifunctional component of the cell walls of all land plants as mentioned in this paper.
Journal ArticleDOI
Fruit Ripening Phenomena–An Overview
TL;DR: Recent advances in molecular biology have provided a better understanding of the biochemistry of fruit ripening as well as providing a hand for genetic manipulation of the entire ripening process, leading to considerable societal benefits.
References
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Journal ArticleDOI
Biological interactions between polysaccharides and divalent cations: The egg‐box model
TL;DR: It is shown that spedfic binding of divalent cations to a polysaechafide polyelectro]ym, leading firm cohesion between the chains, can cause characteristic effects in the c~rcutar diehroism spectrum which are understandabb in terms of modem theo~, [ l ].
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Cross-Linking of Matrix Polymers in the Growing Cell Walls of Angiosperms
TL;DR: The aim of this monograph is to demonstrate the efforts towards in-situ applicability of EMMARM, as well as to provide a general Discussion of the Construction of Wall Matrix Cross-Links and their applications in the context of e-commerce.
Book
Industrial Gums, Polysaccharides and Their Derivatives
TL;DR: In this paper, Whistler et al. presented a chemical modification of industrial gums and showed that the modified gums can be used to extract exopolysaccharides.
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Increased thermal stability of proteins in the presence of sugars and polyols
TL;DR: The difference between the partial molar volume of the sugar or polyol and its van der Waals volume was used as a rough quantitative measure of the structure-making or structure-breaking effect.
Journal ArticleDOI
Industrial pectins: Sources, production and applications
TL;DR: Pectin is the traditional gelling agent for jams and jellies, but its applications extend to fruit products for the food industry, dairy products, desserts, soft drinks and pharmaceuticals.