Pectin homogalacturonans: Nanostructural characterization of methylesterified domains

Cameron, Randall G.; Kim, Yang; Galant, Ashley; Luzio, Gary A.; Tzen, Jason T.C.

doi:10.1016/j.foodhyd.2015.01.036

Cited by 32 publications

(11 citation statements)

References 53 publications

(101 reference statements)

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“…Charged and neutral domains found within the homogalacturonan regions are largely responsible for pectin functionality. 9,10 The rhamnogalacturonan I region is a linear copolymer of galacturonic acid and rhamnose. 11 The pectic sugars rhamnose, galactose and arabinose are found in this region.…”

Section: -7mentioning

confidence: 99%

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Recovery of pectic hydrocolloids and phenolics from huanglongbing related dropped citrus fruit

et al. 2017

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Section: -7mentioning

confidence: 99%

“…The homogalacturonan region is a linear polymer composed predominantly of galacturonic acid. Charged and neutral domains found within the homogalacturonan regions are largely responsible for pectin functionality . The rhamnogalacturonan I region is a linear copolymer of galacturonic acid and rhamnose .…”

Section: Introductionmentioning

confidence: 99%

Recovery of pectic hydrocolloids and phenolics from huanglongbing related dropped citrus fruit

et al. 2017

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“…Structurally, pectin is formed of three main regions: homogalacturonan (HG), rhamnogalacturonan I (RG-I) and rhamnogalacturonan II (RG-II). HG region is composed of α-(1,4)-linked D-galacturonic acid (GalA) units (Cameron, Kim, Galant, Luzio, & Tzen, 2015) that may be methyl-esterified at the C-6 carboxyl or acetylated at the O-2 and/or O-3 (Caffall & Mohnen, 2009); according to the degree of methoxylation (DM), pectins are classified as high-methoxylated (DM>50%) and lowmethoxylated (DM<50%) (Einhorn-Stoll, 2018). The backbone of the branched RG-I region is composed of repeating disaccharide units of [→4)-α-D-GalpA-(1→2)-α-L-Rhap-(1→] and side chains of neutral sugar, including galactan, arabinan, and arabinogalactan, linked at C-4 of the Lrhamnosyl residues (J.-S. Yang, Mu, & Ma, 2019).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques

2020

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Six non-conventional techniques (microwave-assisted extraction -MAE, ultrasound-assisted extraction -UAE, enzyme-assisted extractionwith cellulase, EAE1, and Celluclast 1.5L, EAE2, ultrasound-assisted extractionheating treatment -UAEH, and enzyme-assisted extractionultrasound treatment -EAU) and conventional citric acid extraction -CE were applied to extract pectin from Malus domestica 'Fălticeni' apple pomace, and were compared in terms of extraction yield and physicochemical properties of pectin. MAE led to the highest extraction yield and ; the lowest pectin recovery was found for EAE2. Pectin samples obtained by MAE showed color parameters comparable to commercial apple (AP) and citrus (CP) pectin, and had high galacturonic acid content, increased equivalent weight and high degree of esterification. High galacturonic acid content and degree of esterification were also found in UAE pectin samples. On the opposite side, EAE1, EAE2 and EAU pectin had high equivalent 2 weight, but lower degree of esterification that classified EAE1 and EAU pectin as lowmethoxylated pectin. UAEH and MAE pectin showed thermal properties that were similar toto that of commercial AP and CP . The rheological characterization of pectin samples highlighted the high viscosities of UAE and MAE pectin solutions, which were positively correlated with their galacturonic acid content.

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“…In addition to the DM, the intramolecular distribution of the nonmethylesterified carboxyl groups within a pectin chain plays an important role in determining pectin's anionic nature and associated functionality (Cameron, Kim, Galant, Luzio, & Tzen, ; Vincken et al., ). However, the influence of the distribution pattern of nonmethylesterified GalA units on the cation‐binding capacity of pectin is less described in literature compared to DM.…”

Section: Influence Of Pectin Molecular Structure On the Divalent Catimentioning

confidence: 99%

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

Celus

Kyomugasho

Loey

et al. 2018

Comp Rev Food Sci Food Safe

134

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Pectin is an anionic cell wall polysaccharide which is known to interact with divalent cations via its nonmethylesterified galacturonic acid units. Due to its cation‐binding capacity, extracted pectin is frequently used for several purposes, such as a gelling agent in food products or as a biosorbent to remove toxic metals from waste water. Pectin can, however, possess a large variability in molecular structure, which influences its cation‐binding capacity. Besides the pectin structure, several extrinsic factors, such as cation type or pH, have been shown to define the cation binding of pectin. This review paper focuses on the research progress in the field of pectin‐divalent cation interactions and associated functional properties. In addition, it addresses the main research gaps and challenges in order to clearly understand the influence of pectin structural properties on its divalent cation‐binding capacity and associated functionalities. This review reveals that many factors, including pectin molecular structure and extrinsic factors, influence pectin–cation interactions and its associated functionalities, which makes it difficult to predict the pectin–cation‐binding capacity. Despite the limited information available, determination of the cation‐binding capacity of pectins with distinct structural properties using equilibrium adsorption experiments or isothermal titration calorimetry is a promising tool to gain fundamental insights into pectin–cation interactions. These insights can then be used in targeted pectin structural modification, in order to optimize the cation‐binding capacity and to promote pectin–cation interactions, for instance for a structure build‐up in food products without compromising the mineral nutrition value.

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Pectin homogalacturonans: Nanostructural characterization of methylesterified domains

Cited by 32 publications

References 53 publications

Recovery of pectic hydrocolloids and phenolics from huanglongbing related dropped citrus fruit

Recovery of pectic hydrocolloids and phenolics from huanglongbing related dropped citrus fruit

Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques

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

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