Enhanced electrostatic interactions in tomato cell suspensions

Sankaran, A.; Nijsse, J.; Bialek, Lucy; Shpigelman, Avi; Hendrickx, Marc; Loey, Ann Van

doi:10.1016/j.foodhyd.2014.07.001

Cited by 5 publications

(11 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…, Ruth Cardinaels (3,4) , Lucy Bialek Abstract Rheological properties of cell wall suspensions strongly depend on particle size and particle-particle interactions. In the present study, an experimental method was developed to study the effect of particle elasticity and electrostatic interactions on the rheological properties of cell suspensions.…”

Section: Take Down Policymentioning

confidence: 99%

“…Ashwin K Sankaran (1,2), Jaap Nijsse (1) , Ruth Cardinaels (3,4) , Lucy Bialek (1) , Avi Shpigelman (2) , Marc Hendrickx (2) , Paula Moldenaers (3) Effect of enzymes on serum and particle properties of carrot cell suspensions Ashwin K Sankaran (1,2) , Jaap Nijsse (1) , Ruth Cardinaels (3) , Lucy Bialek (1) , Avi Shpigelman (2) , Marc Hendrickx (2) , Paula Moldenaers (3) and Ann M. Van Loey (2,*) the date of receipt and acceptance should be inserted later Abstract Rheological properties of cell wall suspensions strongly depend on particle size and particle-particle interactions. In the present study, an experimental method was developed to study the effect of particle elasticity and electrostatic interactions on the rheological properties of cell suspensions.…”

Section: Effect Of Enzymes On Serum and Particle Properties Of Carrotmentioning

confidence: 99%

“…The serum phase of the carrot suspensions was filtered (0.45 μm) prior to injection. Using an auto-sampler (G1329A, Agilent technologies, Diegem, Belgium) the serum was injected to a series of three Waters columns (Waters, Milford, MA), namely, Ultrahydrogel 250, 1000, and 2000 with exclusion limits of 8 x 10 4 , 4 x 10 6 , and 1 x 10 7 g/mol, respectively [4]. An eluent was used based on the starting pH of the sample: 0.1 M acetic acid buffer (pH 4.4) with 0.1 M NaNO 3 .…”

Section: Determination Of Molecular Weight Distribution By Sec Malls-mentioning

confidence: 99%

“…Samples were measured at least 3 times. Average values of the volume based diameter (D [4,3]) were reported.…”

Section: Particle Size Distribution (Psd)mentioning

confidence: 99%

“…The nature of these interactions could be electrostatic, frictional or elastic, depending on the particular system [2]. Electrostatic interactions in the serum phase are common to occur either between protein-pectin [3,4] or pectin-pectin compounds [5]. It is not yet completely clear what is the relative effect of the particle and serum phases to the rheological properties of the whole suspension is [6].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Effect of Enzymes on Serum and Particle Properties of Carrot Cell Suspensions

Sankaran

Nijsse²,

Cardinaels

et al. 2015

Food Biophysics

Self Cite

View full text Add to dashboard Cite

Document VersionAccepted manuscript including changes made at the peer-review stage Please check the document version of this publication:• A submitted manuscript is the author's version of the article upon submission and before peer-review. There can be important differences between the submitted version and the official published version of record. People interested in the research are advised to contact the author for the final version of the publication, or visit the DOI to the publisher's website.• The final author version and the galley proof are versions of the publication after peer review.• The final published version features the final layout of the paper including the volume, issue and page numbers. Link to publication Citation for published version (APA):Sankaran, A. K., Nijsse, J., Cardinaels, R. M., Bialek, L., Shpigelman, A., Hendrickx, M. E., ... Van Loey, A. M. (2015). Effect of enzymes on serum and particle properties of carrot cell suspensions. Food Biophysics, 10(4), 428-438. DOI: 10.1007/s11483-015-9403-6 General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights.• Users may download and print one copy of any publication from the public portal for the purpose of private study or research.• You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal ? Take down policyIf you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. Effect of enzymes on serum and particle properties of carrot cell suspensions, Ruth Cardinaels (3,4) , Lucy Bialek Abstract Rheological properties of cell wall suspensions strongly depend on particle size and particle-particle interactions. In the present study, an experimental method was developed to study the effect of particle elasticity and electrostatic interactions on the rheological properties of cell suspensions. Enzymes were used to selectively depolymerize the pectin (backbone) and proteins in suspensions. The enzymatic treatments affected the physical properties, thus a hypothesis for the structure-function relationship of these biopolymers was formulated. The enzymatic treatment directly affected particle properties, resulting in loosened cell walls as visualized by cryo-SEM. The effect of the enzymatic treatment on the storage modulus was measured as a function of total solid content (below critical packing fraction). Furthermore, experiments were performed in the presence of varying concentrations of sodium chloride in order to change the Debye screening length. Such method assisted in decoupling the electrostatic effects from particle elasticity. In addition, particle properties were measure...

show abstract

Section: Take Down Policymentioning

confidence: 99%