Pectins chemistry

Tieman, D.M, Harriman,R.W, Ramamohan,G and Handa,A.K (1992) An antisense pectin methylesterase gene alters pectin chemistry and soluble solids in tomato fiuit. The Plant Cell. 4. 667-679. ... 

The observed increase in serum and efflux viscosity of juice from transgenic tomato fruits was most likely due to changes in pectin chemistry as a result of reduced levels of PME activity. Since viscosity is affected by the volume occupied by the molecule or the extent of molecular association in solution, both molecular weight and DOM will enhance the viscosity of the juice [26]. Since juice from... 

Neukom H. Deuel H. (1958) Alkaline degradation of pectins. Chemistry and Industry June 1958, 683. 

The subject of pectic enzymes has been previously reviewed by the senior author3 and others4 and therefore this article will be confined to advances made during the past decade. Although the chemistry of pectic materials has been dealt with in a previous volume of this series by Hirst and Jones,6 we feel that a short review of the general status of pectin chemistry and especially of nomenclature is needed here to facilitate later discussions. 

This review would be incomplete without mention of an important and rapidly developing new field in pectin chemistry and technology, namely that of the low-ester pectinic acids. In contrast to pectinic acids (pectins) of over 7% methoxyl content, pectinic acids containing 3-6% methoxyl are capable, in the presence of the required proportion of... 

Neukom, H. and Deuel, H. (1958) Alkaline degredation of pectin. Chemistry and Industry, xae, 683. Nevell, TP. (1951a) Oxidation of cotton cellulose by nitrogen dioxide./. Textile Inst., 42, 91-129. 

For a century the development of pectin chemistry was severely handicapped by the aim of investigators to identify its structure in terms of a constant, relatively small molecular size . It is clear today that any sample of a pectic substance is in reality a mixture of polygalacturonic acids of various... 

Pectins can generally be divided into neutral and acidic polymers, but certain structural features are common between the different types of pectic substances. These will be described below. Concerning the general chemistry of carbohydrate types of linkages, the reader can find details on this in general textbooks of chemistry and biochemistry and is for this reason not included. 

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. 

Pilgrim, G.W. Walter, R. H. Oakenfull, D.G. Jams, jellies and preserves. In The chemistry and technology of pectin. Reginald H. Walter (ed.) Academic Press, London, 1991, 23-50. 

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. 

Semenova, M.G., Antipova, A.S., Belyakova, L.E., Dickinson, E., Brown, R., Pelan, E., Norton, I. (1999). Effect of pectinate on properties of oil-in-water emulsions stabilized by asi-casein and P-casein. In Dickinson, E., Rodriguez Patino, J.M. (Eds). FoodEmul-sions and Foams Interfaces, Interactions and Stability, Cambridge, UK Royal Society of Chemistry, pp. 163-175. 

Ogawa, S., Decker, E.A., McClements, D.J. (2004). Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin multilayered membranes. Journal of Agricultural and Food Chemistry, 52, 3595-3600. 

Girard, M., Turgeon, S.L., Gauthier, S.F. (2003). Thermodynamic parameters of p-lacto-globulin-pectin complexes as assessed by isothermal titration calorimetiy. Journal of Agricultural andFood Chemistry, 51, 4450 1455. 

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