Estimation of the influence of the degree of esterification on the hydrodynamic properties of citrus pectins provides a simple demonstration of how chemical variation can influence structural properties of polysaccharides. Five citrus pectins with average degree of esterification 77.8, 65.0, 53.9, 37.8 and 27.9%, respectively were studied using capillary viscometry, sedimentation velocity, sedi...

Pectin was extracted from lime flavedo, albedo and pulp by employing microwave-assisted extraction (MAE) under pressure. Heating times ranged from 1 to 10min. Optimal time of heating was 3min. Molar mass, viscosity, radius of gyration and hydrated radius were found to decrease with heating time. At 3min heating time, depending on the lime fraction which was extracted, weight average molar mass ...

Pectins are major components of primary plant cell walls and the seed mucilage of Arabidopsis. Despite progress in the structural elucidation of pectins, only very few enzymes participating in or regulating their synthesis have been identified. A first candidate gene involved in the synthesis of pectinaceous rhamnogalacturonan I is RHM2, a putative plant ortholog to NDP-rhamnose biosynthetic en...

Investigation on the pectic substances of cashew (Anacardium occidentale L.) apple under different acid-extraction conditions (pH 1.0, 1.5, and 2.0) showed that more than 10%-25% of A. occidentale pectins (AOP) could be extracted, depending on the extractant strength. The extracted AOP contained high amounts of galacturonic acid (GalA: 69.9%-84.5%) with some neutral sugars of which rhamnose (Rh...

Valencia pectinmethylesterase (PME) fractions, B-PME, containing 36 and 13 kDa protein bands and U-PME, containing a 36 and 27 kDa protein bands, were used to de-esterify original pectin (O-Pec) from 73% degree of esterification (%DE) to 63% (B-Pec) and 61% DE (U-Pec), respectively. Most O-Pec eluted from ion exchange chromatography at low salt concentration and a smaller component eluted at hi...

To evaluate the fermentation properties of oligosaccharides derived from pectins and their parent polysaccharides, a 5-ml-working-volume, pH- and temperature-controlled fermentor was tested. Six pectic oligosaccharides representing specific substructures found within pectins were prepared. These consisted of oligogalacturonides (average degrees of polymerization [DP] of 5 and 9), methylated oli...

Pectin with various degrees of esterification (DE) leads to different food processing directions and has the distinct potential for modulating human health. Investigations pectin–gut microbiota interactions may contribute towards better understanding structure–function mechanism. In this study, in vitro batch fermentation (artificial colon model) was used illustrate differential impacts pectin ...

Cell adhesion in plants is mediated predominantly by pectins, a group of complex cell wall associated polysaccharides. An Arabidopsis mutant, friable1 (frb1), was identified through a screen of T-DNA insertion lines that exhibited defective cell adhesion. Interestingly, the frb1 plants displayed both cell and organ dissociations and also ectopic defects in organ separation. The FRB1 gene encode...