Polysaccharides protopectin

Mention has already been made of the numerous effects attendant upon chemical substitutions on the polysaccharide linear chain. Natural branches impart a dispersion stability to amylopectin that is not afforded amylose. One only has to compare cellulose ethers, deesterified chitin, and the lysis product of protopectin with the underivatized parent compound to appreciate the impact of chemical substituents on functionality. The loosening of compact, parallel structures with alkyl, hydroxyalkyl, and alkoxyl groups facilitates hydration and transforms insoluble, refractory polysaccharides to soluble, reactive polysaccharides. Not only do these substituents obstruct the crystallization tendency, they almost always confer secondary functionalities like q enhancement and foam, suspension, and freeze-thaw stabilization. 

Pectins are probably the most complex polysaccharides known, in terms of their chemistry and are certainly so in terms of their biosynthesis. Classically they were regarded as al,4-galacturonans, with various degrees of methyl esterification, and the terms pectic acid and pectinic acid referred to the non-esterified and partially esterified forms respectively. A third term protopectin , was used of insoluble pectin that could not be extracted from plant cell walls by hot solutions of chelating agents. It was considered that these three classes of pectin constituted a pectic triad . This view is now known to be erroneous, but it is still frequently put forward, especially in botanical texts. Consequently any discussion of the synthesis of pectins must be prefaced by a description of their chemistry, as it is now understood. 

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