An l-arabinan from apple-juice concentrates

Churms, Shirley C.; Merrifield, Edwin H.; Stephen, Alistair M.; Walwyn, David Richard; Polson, A.; Merwe, K. J. van der; Spies, H. S. C.; Costa, N. A. da

doi:10.1016/0008-6215(83)88251-2

Cited by 64 publications

(21 citation statements)

References 4 publications

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“…The presence of arabinose, galactose, or xylose as significant constituents of the sediment indicates that plant gums are the cause of haze (Schmitt 1985). An insoluble arabinan precipitate has been isolated from apple juice concentrate (Churms et al 1983).…”

Section: Hazes Caused By Gumsmentioning

confidence: 99%

Causes and Prevention of Turbidity in Apple Juice

Buren¹

1989

Processed Apple Products

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Section: Hazes Caused By Gumsmentioning

confidence: 99%

Causes and Prevention of Turbidity in Apple Juice

Buren¹

1989

Processed Apple Products

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“…18 Various degrees of branching are possible, a linear (1→5) arabinan has been found in apple juice, 19 and in the seed coat of several legume seeds 20,21 while an almost linear one was found in the hypocotyl cells of Vigna radiata. 22 In the arabinan from Althaea officinalis large amounts of branches on C2 and C3 have been found.…”

Section: Methylation Of Nmentioning

confidence: 99%

Weak bond-linked components of the reserve and fibrillar cell walls of the endosperm of Gleditsia triacanthos (Leguminosae)

Cappelletti¹,

Navarro²,

Manzi³

et al. 2005

Arkivoc

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The whole system of low molecular weight/highly hydrophilic weak-bond linked components of the endosperm of the legume seed of Gleditsia triacanthos was studied on the basis of previous and new data. This reserve incrustant/fibrillar cell wall system may be considered a continuous phase formed by three types of compounds, namely: a) galactomannans/galactomannan-like oligosaccharides highly substituted (reserve) and with low branching (near mannans, fibrillar); b) "mixed-linkage"-glucans (reserve) and cellulose (fibrillar), and c) arabinans (reserve) and lowsubstituted arabinogalactans (fibrillar). The biological role of these "weak bond-linked" components is not fully understood but they may be multifunctional molecules, as they provide not only the weak bonds necessary for the swelling properties of the endosperm, but also they may contribute to the stabilization of enzymes in the dry endosperm by preventing dehydration.

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“…1.5). Un autre type d'interactions peut être envisagé pour expliquer une mauvaise solubilité : il concerne l'établissement de liaisons hydrogène au niveau des chaînes latérales particulièrement si elles sont riches en arabinanes dont on sait qu'ils peuvent s'associer fortement (Churms et al, 1983). Ces multiples associations potentielles rendent primordiales la forme ionique des pectines quand on veut les précipiter et ne pas compromettre leur solubilité ultérieure ; les sécha-ges ne devront pas non plus être trop drastiques mais aucune règle générale ne peut être formulée.…”

Section: La Solubilitéunclassified

Difficultés expérimentales de l'étude des macromolécules pectiques

Thibault

Saulnier

Axelos

et al. 1991

Bulletin de la Société Botanique de France. Actualités Botaniqu

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Résumé.-les pectines sont des polymères glucidiques largement présents dans les parois végétales dont aucune définition claire n'existe. Elles sont étudiées par des biochimistes, des biologistes, des pathologistes, des physicochimistes, des technologues avec des approches ou des méthodes différentes. Il existe un certain nombre de difficultés qui sont rencontrées quelle que soit l'approche choisie. Ces dHficultés sont dues à trois facteurs principaux : (1) les pectines sont des polymères portant des charges électriques qui influent notablement sur la solubilité, ses dégradations chimiques, les chromatographies et le comportement en solution (2) les pectines sont des polysaccharides dont la détermination de la composition monomérique et l'analyse structurale sont rendues d~ficiles par le caractère hétéropolymérique et (3) l'étape d'extraction, nécessaire pour pouvoir les étudier, rend obligatoire certaines précautions de manière à minimiser les artefacts. Tous ces aspects seront discutés.Summary.-Pectins, are plant cell wall polysaccharides whlch have not a clear-cut definition.These polymers are studied by biochemists, biologists, pathologists, physicochemists and technologists with different aims or methods which have soma common difliculties. These problems arase (1) from the facts thal pectins bear electric charges which have a prolound inllllence on the solubility, chemical degradations, chromatographies, behaviour in solution ... (2) the composition and the structure of the pectins is complicated by the heteropolymeric nature of these substances and (3) an extraction is necessary prier their study and this step must avoid artefacts.

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An l-arabinan from apple-juice concentrates

Cited by 64 publications

References 4 publications

Causes and Prevention of Turbidity in Apple Juice

Causes and Prevention of Turbidity in Apple Juice

Weak bond-linked components of the reserve and fibrillar cell walls of the endosperm of Gleditsia triacanthos (Leguminosae)

Difficultés expérimentales de l'étude des macromolécules pectiques

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