Atomic force microscopy of tomato and sugar beet pectin molecules

Kirby, Andrew R.; MacDougall, Alistair J.; Morris, Victor J.

doi:10.1016/j.carbpol.2007.07.014

Cited by 114 publications

(73 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The degree of methylesterification varies with the origin of the plant source and the processing conditions e.g. storage, extraction, isolation, and purification (Kirby et al 2008).…”

mentioning

confidence: 99%

Sorption and wetting properties of pectin edible films

Galus¹,

Turska²,

Lenart³

2012

Czech J. Food Sci.

View full text Add to dashboard Cite

Galus S., Turska A., Lenart A. (2012): Sorption and wetting properties of pectin edible films. Czech J. Food Sci., 30: 446-455.The water vapour sorption kinetics and isotherms of pectin films prepared by the casting method were determined. The measurement of water vapour sorption kinetics was conducted using a saturated sodium chloride solution to obtain constant relative humidity of the environment (75.3%). The measurement was carried out at the temperature of 25°C over a 24 h period. The water vapour adsorption rate was the highest in the first hours of the process. The exponential equation fitted well the experimental data of water vapour adsorption with time. Glycerol concentration in the analysed films affected the increasing water vapour adsorption. The water vapour sorption isotherms were analysed using the saturated salt solutions with water activity from 0.113 to 0.901 for 3 months at 25°C. The sorption isotherms curves had a sigmoidal shape for all films. Glycerol content affected water vapour adsorption during 3 months. Peleg's equation was appropriate for the mathematical description of the sorption isotherms. The microstructure of pectin films showed different internal arrangement as a function of the film composition.

show abstract

“…The degree of methylesterification varies with the origin of the plant source and the processing conditions e.g. storage, extraction, isolation, and purification (Kirby et al 2008).…”

mentioning

confidence: 99%

Sorption and wetting properties of pectin edible films

Galus¹,

Turska²,

Lenart³

2012

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…The solutions were concentrated in a rotary evaporator under reduced pressure at [40][41][42][43][44][45] ∘ C, centrifuged at 5000-6000 rpm for 10-20 min, and lyophilized. Samples were lyophilized in frozen state using the VirTis lyophilizer (USA) at a constant vacuum of <10 mTorr and a temperature of −65 ∘ C. Samples were periodically removed and weighed to ensure constant weight after 6 h and dried for a longer period if the weight of the sample had changed more than 5% during the last 2 h of lyophilization.…”

Section: General Analytical Methodsmentioning

confidence: 99%

“…Pectic polysaccharides have been coextracted with protein by others, using different extraction conditions and various sources. Atomic force microscopy data clearly demonstrated the coextraction of pectin with protein, wherein the protein is attached to one end of the pectin chain [40]. Pectin molecules have been suggested to be cross-linked by phenolic compounds and have been known to make up more than 2% of the cell wall [41].…”

Section: Characterization Of Pectin Fractionsmentioning

confidence: 99%

The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid

Смирнов

Golovchenko

Vityazev

et al. 2017

Journal of Chemistry

View full text Add to dashboard Cite

The antioxidant properties of vegetable pectin fractions against intraluminal reactive oxygen species were elucidated in vitro in conjunction with their structural features. The pectin fractions were isolated using a simulated gastric fluid (pH 1.5, pepsin 0.5 g/L, 37 ∘ C, 4 h) from fresh white cabbage, carrot, onion, and sweet pepper. The fraction from onion was found to inhibit the production of superoxide radicals by inhibiting the xanthine oxidase. The high molecular weight of onion pectin and a large number of galactose residues in its side chains appeared to participate in interaction with xanthine oxidase. All the isolated pectic polysaccharides were found to be associated with protein (2-9%) and phenolics (0.5-0.7%) as contaminants; these contaminants were shown to be responsible for the antioxidant effect of vegetable pectin fractions against the hydroxyl and 1,1-diphenyl-2-picrylhydrazyl radicals.

show abstract

“…It is posited that a hydrophobic protein moiety, relatively strongly associated to BP, is responsible for its emulsifying activity, while the hydrophilic polysaccharide part stabilizes the emulsion droplets formed by providing a protective thick layer, which bestows an effective steric stabilization during extended storage (Akhtar et al 2002). AFM has enabled a group of workers (Kirby et al 2008) to show that BP is mainly composed of un-aggregated linear protein-polysaccharide complexes in which a single protein strand is attached to one end of the polysaccharide chains, thereby forming the so-called tadpoles that contribute to its unusually interesting emulsifying properties. However, other studies showed that the freak emulsifying activity of BP cannot only be explained by the presence of tadpole structures but could result from combination of several emulsion-promoting factors, viz., a high acetylation level, medium-sized polymer chains, and high amount neutral sugars that might constitute the interacting zones with protein which confers this activity without the need for pre-depolymerization (Yapo et al 2007a).…”

Section: Emulsifying Properties Of Acetylated Pectinsmentioning

confidence: 99%