Low methoxy pectin

Gilsenan, P.M., Richardson, R.K., Morris, E.R. (2003). Associative and segregative interactions between gelatin and low-methoxy pectin. Part 1. Associative interactions in the absence of Ca2+. Food Hydrocolloids, 17, 723-737. 

Protein-polysaccharide complexation affects the surface viscoelastic properties of the protein interfacial layer. Surface shear rheology is especially sensitive to the strength of the interfacial protein-polysaccharide interactions. Experimental data on BSA+ dextran sulfate (Dickinson and Galazka, 1992), asi-casein + high-methoxy pectin (Dickinson et al., 1998), p-lactoglobulin + low-methoxy pectin (Ganzevles et al., 2006), and p-lactoglobulin + acacia gum (Schmitt et al., 2005) have all demon-... 

Versteeg (8) speculated on the function of PE in vivo. He noted the high activity of PE in citrus fruit compared to the amount of available pectin. The fruit contain sufficient activity to deesterify the pectin to low methoxy pectin in 10 min at optimum pH. He suggested that the methyl transferase found by Kauss and Hassid (39) to esterify pectic acid to pectin in mung bean shoots and to be located in a lipid-membrane complex (31) functioned as pectinesterase after the lipid membranes were destroyed and the environment changed. However, no definitive experiments to establish the role of PE in fruits were reported. 

An interesting example which capitalizes on the ability of the hydro-phobic cavity of (3-lactoglobulin to carry a hydrophobic molecules and complexation has been recently reported (Zimet and Livney, 2009). It was found that (S-lactoglobulin binds docosahexaenoic acid (DHA) and further that DHA-loaded (S-lactoglobulin can form nanocomplexes ( 100 nm) with low methoxy pectin at a pH colloidal stability and protected DHA against oxidation. 

Fishman, M.L. Pepper, L.A. Reconcilation of the Differences in Number Average Molecular Weights (M) By End Group Titration and Osmometry for Low Methoxy Pectins. In "New Developements in Industrial Polysaccharides" Dea, I.M. Crescenzi, V. and Stivala T. Ed. Gordon and Breach New York, 1985 pp 159-166. 

Pectins are water soluble and adopt a random coil conformation in solution. There are two major types of pectin. High methoxy pectins (HM-pectin) have >50% methylation, are soluble in water, and form gels in low pH and in the presence of a high concentration of sugar. Low methoxy pectins (LM-pectin) swell and hydrate in cold water and form gels in the presence of calcium. LM-pectin does not need sugar to form a gel. 

Durand D., Bertrand C., Clark A. H., Lips A. (1990). Calcium-induced gelation of low methoxy pectin solutions Thermodynamic and rheological... 

Food. By far the largest use of pectin is in jams, jellies, and preserves, with low-methoxy pectin being primarily used in low-sugar or sugar-free products. 

Low methoxy pectin Natural, cnganic, polysaccharides Physicid gel Hydrogel... 

Muhiddinov, Z., D. Khalikov, T. Speaker, R. Fassihi. Development and characterization of different low methoxy pectin microcapsules by an emulsion-interface reaction technique. Journal of Microencapsulation 21, no. 7 (2004), 729-741. Mukhiddinov, Z. K, D. Kh Khalikov, F. T. Abdusamiev, Ch Avloev. Isolation and structural characterization of a pectin homo and ramnogalacturonan. Talanta 53, no. 1 (2000), 171-176. 

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