Pectin — the Hairy Thing

Vincken, Jean‐Paul; Schols, Henk A.; Oomen, Roelof; Beldman, G.; Visser, Richard G. F.; Voragen, A.G.J.

doi:10.1007/978-94-017-0331-4_4

Cited by 42 publications

(46 citation statements)

References 43 publications

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“…The major part of AGPs ([90%) consists of polysaccharides. Pectin and AGII often co-extract and are subsequently difficult to separate from each other [67]. It has even been demonstrated that a small fraction of carrot tap root cell wall AGPs is linked to pectin [68].…”

Section: Arabinogalactan Imentioning

confidence: 99%

“…Vincken et al [67] listed a number of observations, which challenged the smooth and hairy regions model:…”

Section: Rgi Backbone Modelmentioning

confidence: 99%

“…-The release of substantial XGA type oligosaccharides by ExoPG [70] combined with a modest decrease in Mw by EndoXGH, makes an internal position of XGA unlikely. The most plausible explanation is that XGA is a side chain [67]. -A detailed structural analysis of the rhamnogalacturonan segment, substituted with arabinan and arabinogalactan side chains, revealed that after removal of the arabinan side chains, EndoPG could release oligogalacturonides from these rhamnogalacturonan segments.…”

Section: Rgi Backbone Modelmentioning

confidence: 99%

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Pectin, a versatile polysaccharide present in plant cell walls

et al. 2009

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Pectin or pectic substances are collective names for a group of closely associated polysaccharides present in plant cell walls where they contribute to complex physiological processes like cell growth and cell differentiation and so determine the integrity and rigidity of plant tissue. They also play an important role in the defence mechanisms against plant pathogens and wounding. As constituents of plant cell walls and due to their anionic nature, pectic polysaccharides are considered to be involved in the regulation of ion transport, the porosity of the walls and in this way in the control of the permeability of the walls for enzymes. They also determine the water holding capacity. The amount and composition of pectic molecules in fruits and vegetables and other plant produce strongly determine quality parameters of fresh and processed food products. Pectin is also extracted from suitable agro-by-products like citrus peel and apple pomace and used in the food industry as natural ingredients for their gelling, thickening, and stabilizing properties. Some pectins gain more and more interest for their health modulating activities. Endogenous as well as exogenous enzymes play an important role in determining the pectic structures present in plant tissue, food products, or ingredients at a given time. In this paper functional and structural characteristics of pectin are described with special emphasis on the structural elements making up the pectin molecule, their interconnections and present models which envisage the accommodation of all structural elements in a macromolecule. Attention is also given to analytical methods to study the pectin structure including the use of enzymes as analytical tools. PectinPectin is one of the major plant cell wall components and probably the most complex macromolecule in nature, as it can be composed out of as many as 17 different monosaccharides containing more than 20 different linkages [1][2][3]. Plant functionality of pectinIn a plant, pectin is present in the middle lamella, primary cell and secondary walls and is deposited in the early stages of growth during cell expansion [4]. Its functionality to a plant is quite divers. First, pectin plays an important role in the formation of higher plant cell walls [5], which lend strength and support to a plant and yet are very dynamic structures [4]. In general, the polymeric composition of primary cell walls in dicotyledonous plants consists of approximately 35% pectin, 30% cellulose, 30% hemicellulose, and 5% protein [5]. Grasses contain 2-10% pectin and wood tissue ca 5%. In cell walls of some fruits and vegetables, the pectin content can be substantially higher and the protein content lower [6]. Second, pectin influences various cell wall properties such as porosity, surface charge, pH, and ion balance and therefore is of importance to the ion transport in the cell wall [7]. Furthermore, pectin oligosaccharides are known to activate plant defense

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Section: Arabinogalactan Imentioning

confidence: 99%

“…Vincken et al [67] listed a number of observations, which challenged the smooth and hairy regions model:…”

Section: Rgi Backbone Modelmentioning

confidence: 99%

Section: Rgi Backbone Modelmentioning

confidence: 99%

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Pectin, a versatile polysaccharide present in plant cell walls

et al. 2009

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“…Pectin is a polysaccharide extracted from the cell walls of plants (Ngouemazong et al 2012) and composed of linear chains of partly methylesterified galacturonic acid linked to neutral sugars such as L-rhamnose, D-galactose, L-arabinose and D-mannose (May 2000;Vincken et al 2003). The pectin extraction method is a multi-stage physicochemical process where pectin molecules are hydrolyzed and solubilized from the cell walls and middle lamella of the plant tissues, it primarily focus on breaking the bonds between pectin and other compounds, with minimum damage to the chemical structure of pectin (Endress and Christensen 2009).…”

Section: Introductionmentioning

confidence: 99%

Faba bean hulls as a potential source of pectin

Korish

2014

J Food Sci Technol

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This study aimed for the first time to assess the potential use of faba bean hulls as a source of pectin. The study involved extracting pectin under various conditions of pH, temperature and extraction time and determining how these conditions affected pectin yield and its characteristics. The maximum yield of extracted pectin did not coincide with the highest degree of esterification since the maximum yield (15.75 %) was recorded at pH 1.5 and at a temperature of 85°C for an 80-min extraction period and solid to liquid (1: 25) ratio, while the highest degree of esterification (54.62 %) occurred at pH 2.5 and at temperature of 90°C for a 60-min extraction period. The composition of the pectin varied according to the extraction conditions: the neutral sugars galactose, arabinose and rhamnose increased under milder extraction conditions while glucose, mannose and xylose sugars predominated under harsher extraction conditions. The results indicated that faba bean hulls contains adequate amount of pectin, suitable for commercial utilization.

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“…As about one-third of the total cell wall material (Carpita & Gibeaut 1993), it represents an important carbon source for plant pathogens. This heteropolymer is composed of several distinct polysaccharides, such as homogalacturonan (HG), xylogalacturonan, rhamnogalacturonan I (RG I) and rhamnogalacturonan II (Vincken et al 2003a). Two pectin models exist at present: (i) a pectin structure in which HG and RG I are in extension and neutral sugars create the side chains (Voragen et al 1995); and (ii) the second one in which the pectin backbone is built from RG I and HG with neutral sugars form the side chains (Vincken et al 2003b).…”

Section: Introductionmentioning

confidence: 99%

Oligogalacturonate hydrolase with unique substrate preference from the pulp of parsley roots

et al. 2009

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Abstract:The main form of pectate hydrolases in the cell wall of parsley roots showed a unique substrate preference of a plant exopolygalacturonase because it clearly preferred the substrates with degree of polymerization about 10. This form was separated from the others, purified and characterized. Enzyme exhibited sharp pH optimum corresponding to pH 4.7, molecular mass 53.5 kDa, and isoelectric point 5.3. It was stable at 50• C in 2-h assay and had optimum of temperature at 60• C (activation energy being 37.0 kJ/mol). The interaction with concanavalin A indicated the glycosylation of enzyme. Substrates were cleaved from the non-reducing end.

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Pectin — the Hairy Thing

Cited by 42 publications

References 43 publications

Pectin, a versatile polysaccharide present in plant cell walls

Pectin, a versatile polysaccharide present in plant cell walls

Faba bean hulls as a potential source of pectin

Oligogalacturonate hydrolase with unique substrate preference from the pulp of parsley roots

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