CHEMISTRY AND FUNCTION OF PECTINS

BeMiller, J.N. (1986) An Introduction to Pectins Structure and Properties. In Chemistry and Function of Pectins, edited by M.L. Fishman, et al, pp. 2-12. American Chemical Society, Washington, DC. 

Chemistry and Function of Pectins Fishman, M. L. Jen. J. J., Eds. American Chemical Society Series 310, American Chemical Society Washington, DC, 1986 283 pp. 

Toft, K., Grasdalen, H., and Smidsrod, O. (1986). Synergistic gelation of alginates and pectins. In Chemistry and Function of Pectins, ACS Symposium Series 310, pp. 117-132. Am. Chem. Soc., Washington, DC. 

Paoletti, S., Cesaro, A., Delben, F., and Ciana, A. 1986. Ionic effects on the conformation, equilibrium, properties, and rheology of pectate in aqueous solution and gels, in Chemistry and Function of pectins, eds. M. L. Fishman and J. J. Jen, pp. 73-87, ACS Symposium Series, American Chemical Society, Washington, DC. 

Crandall, P.G. and Wicker, L. 1986. Pectin internal gel strength theory, measurement, and methodology, in Chemistry and Function of Pectins, eds., M.L. Fishman and J J. Jen, Washington, DC American Chemical Society, pp. 88-102. 

The classes of macrobiomolecules in cell walls of fruits and vegetables that have received the most attention are pectic substances and pectic enzymes. A recent book provided an in depth review of the chemistry and function of pectin (20). Considering the importance of pectins and their close relationship with textural properties of fruits and vegetables, more information on the subject will continue to be gathered. 

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