Extraction, characterisation, and enzymatic degradation of lemon peel pectins

Altered cell wall disassembly during ripening of Cnr tomato fruit: implications for cell adhesion and fruit softening

“…Although DASS fractions were relatively rich in GalA, the PAM1 epitope was not abundant in DASS fractions. HGA domains may not be abundant in DASS fractions, although it is also possible that the dilute alkali treatment resulted in only partial chemical de-esterification of HGA as reported by Ros et al (1996) and Huisman et al (1998). It may be that some acidic polymers extracted with chelating agent in wt fruit were only soluble in dilute alkali in Cnr fruit, reducing the proportion of neutral domains in the DASS fractions from Cnr fruit.…”

Pectic polysaccharides from mature orange (Citrus sinensis) fruit albedo cell walls: Sequential extraction and chemical characterization

“…Unlike pectins obtained from either lemon or lime that are reported to comprise predominantly HG (of variable degrees of methyl/acetyl esterification) and smaller quantities of RG I and RG II that are highly modified as a consequence of the harsh (acidic) extraction procedures that strip away the side chains, particularly RGI and arabinose containing polymers (Ralet & Thibault, 1994;Ros, Schols, & Voragen, 1996;Yapo, Lerouge, Thibault, & Ralet, 2007), there are only a limited number of publications on the pectins from orange, especially with respect to their composition and structural details. We therefore undertook a study into both the spatial and temporal changes in pectins during orange fruit development and the physicochemical characteristics of mature orange pectin.…”

Biotechnological potential of alternative carbon sources for production of pectinases by Rhizopus microsporus var. rhizopodiformis

“…Lemon peel was an interesting carbon source for PG production. Ros et al (1996) worked with different variety of pectic substances from the lemon "albedo" cell walls, where alcohol insoluble solids were extracted to obtain a chelating agent soluble pectin fraction (ChSS), a diluted sodium hydroxide soluble pectin fraction (ASS) which was separated into a water soluble and water insoluble part (ASSws and ASSwi), and an insoluble residue (Residue). ChSS, ASSws, ASSwi and residue represented 64.3, 10.4, 0.4 and 8.1% of the galacturonic acid residues present in the lemon "albedo", respectively.…”

“…In the world context, the main producers are Mexico, USA, Egypt, India, Turkey and Brazil. The "albedo", which corresponds the spongy portion, white and adherent to the peel, is rich in hemicellulose, cellulose, pectic substances, soluble carbohydrate, lignin and phenolic compounds (Ros et al, 1996). The aim of this work was to select the fungi from the soil or decomposing plants, with the components for good production of pectinases and to evaluate the effects of several carbon sources and environmental conditions on fungal pectinase production by the selected strains.…”