Pectin interactions

Schlemmer U. Decker H. (1993) On the mechanism of the copper-pectin interaction. In proceedings of Bioavailability 93 Nutritional, Chemical and Food Processing Implications of Nutrient Availability. U. Schlemmer (Ed.). Ettlingen, May 9-12, 494-500. 

Neirynck, N., van der Meeren, P., Lukaszewicz-Lausecker, M., Cocquyt, J., Verbeken, D., Dewettinck, K. (2007). Influence of pH and biopolymer ratio on whey protein-pectin interactions in aqueous solutions and in O/W emulsions. Colloids and Surfaces A Physicochemical and Engineering Aspects, 298, 99-107. 

Falk, J.D. and Nagyvary, JJ. 1982. Exploratory studies of lipid-pectin interactions, J. Nutr., 112(1) 182—188. 

Since the firmness of heat treated vegetables can be Influenced by both the extent of pectin depolymerization and pectin Interaction... 

In view of the fact that pectin lowers serum cholesterol levels and cholesterol Is carried by lipoproteins In the serum, we investigated the Interaction of pectin obtained from grapefruit albedo with various human serum lipoprotein fractions in vitro (22). It was observed that pectin Interacted specifically with LDL, while no Interaction was observed between pectin and high density or very low density lipoproteins. The biological significance of this observed in vitro Interaction of pectin with LDL remain unclear, primarily because of lack of evidence suggesting entry of pectin or some component of It into the blood streatm. Therefore, unless such entry and/or absorption of pectin or one of Its components is demonstrated, the biological Implication of this observed Interaction... 

Dutta R. K., Sahu S. (2012a). Development of diclofenac sodium loaded magnetic nanocarriers of pectin interacted with chitosan for targeted and sustained drug delivery. CoHoid ur ce 97,19-26. 

Garti N, Wicker L. 2005. Pectin methylesterase modified pectin interaction with whey protein isolate and stability of double emulsions. Abstracts of Papers of the American Chemical Society, American Chemical Society, Washington, DC 229. U295-U296 119-CELL Part 1. 

Other studies have focused on acidified milk drinks, using pectin as a stabilizer. Pectin shows a surface effect on casein micelles, which prevents aggregation of the micelles during the acidification process and help to improve the organoleptics and maintain product texture [4, 33]. in this work, it was shown that the protein-pectin interaction can be clearly used for applicable and technological purposes. 

In situ, pectins may form a 3-D network based on different mechanisms of interaction they piay an important role on cohesion of cell walls but also in recognition reaction [2, 3]. 

With different pectins, one found that the activity coefficient of calcium has a value half that of magnesium this is interpreted as the basis of a dimer formation in presence of calcium. The specific interaction of calcium was described as the egg-box model first proposed for polyguluronate in which oxygen atoms coordinated to calcium [46]. Recently, the comparative behaviour of Mg and Ca with homogalacturonan was reexamined [47]. 

Interactions of pectins with multivalent cations Phase diagrams and structural aspects... 

Pectins are longchain macromolecules. In aqueous solutions they form more or less stiff rods or coils, depending on their degree of branching and linking as well as their molecular weight. In addition interparticular or intermolecular physical-chemical interactions like Van-der-Waals forces, ionic interactions or hydrogen bonds influence the active volume of the molecule, the stiffness and the viscosity. 

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