Insights into the nanostructure of low-methoxyl pectin–calcium gels

Natural Polymer/Inorganic Material Based Hybrid Scaffolds for Skin Wound Healing

“…During calcium chloride crosslinking, Ca 2C ions crosslink the pectin chains through "egg-box" interaction in which the backbone with free galacturonic acid units co-ordinate to a middle layer of calcium. 56 It is thus an anionic polysaccharide with several physiological functions, including reduction of serum cholesterol, 57 prevention of cancer growth, and metastasis and inhibition of histamine release. 58 It is used in drug delivery, 59 cancer treatment, 60 gene delivery, 61 and wound healing.…”

Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple

“…Contrary to iron and calcium addition, magnesium caused a decrease of viscosity of MPS with increasing concentration. Changes in viscosity of MPS in calcium hydroxide solutions are associated with the cross-linking ability of polysaccharides, especially low-methylated pectin chains with calcium cations (Cybulska et al, 2012;Fang et al, 2008;Fraeye et al, 2010;Kastner et al, 2012;Ralet et al, 2003;Ventura et al, 2013;Videcoq et al, 2011;Yang et al, 2013;Yapo & Koffi, 2013). A significant increase of viscosity in the case of the addition of iron lactate may be explained as an ability of divalent iron ions to interact with polysaccharides resulting in the forming of an intermolecular network similar to the structure of Ca 2+ -low-methylated pectin.…”

“…To ensure edibility as well, the delivery system might be made of cell walls from fruit and the desired thickening could be gathered from pectin gelling ability. Most of the previous studies on pectin extracted from fruit or vegetable cell walls have concerned the ability of interaction of low methoxyl pectin chains with calcium cations (Cybulska, Pieczywek, & Zdunek, 2012;Fang et al, 2008;Fraeye et al, 2010;Kastner, Einhorn-Stoll, & Senge, 2012;Ralet, Crépeau, Buchholt, & Thibault, 2003;Ventura, Jammal, & Bianco-Peled, 2013;Videcoq, Garnier, Robert, & Bonnin, 2011;Yang, Zhang, Hong, Gu, & Fang, 2013;Yapo & Koffi, 2013). However, the review of the literature has revealed that there is only very little information on the interaction of pectin with other divalent metal cations, such as magnesium and iron.…”

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

“…This dependency is mostly expressed as a function of the stoichiometric ratio R, as discussed earlier (Section “Binding Mechanisms between Pectin and Divalent Cations”), rather than the total Ca 2+ concentration (Fraeye et al., ). At a low Ca 2+ concentration, that is, below the threshold molar ratio (R * , see Section “Binding Mechanisms between Pectin and Divalent Cations”), weaker gels are formed due to the formation of monocomplexes and point‐like cross‐links between pectin and Ca 2+ (Kyomugasho et al., ; Ventura et al., ), while increasing the Ca 2+ concentration (> R * ) of pectin solutions results in pectin dimerization and a more intertwined strand‐like microstructure, generating gels with increased strength (Fraeye et al., ; Kyomugasho et al., , ; Ngouémazong et al., , ). Some authors observed a maximum gel strength at a certain Ca 2+ concentration, beyond which the strength is not influenced by the Ca 2+ concentration (Han et al., ; Kyomugasho et al., , ; Ngouémazong et al., ).…”