A tale of two pectins: Diverse fine structures can result from identical processive PME treatments on similar high DM substrates

Owen, Jessie L.; Kent, Lisa M.; Ralet, Marie‐Christine; Cameron, Randall G.; Williams, Martin A. K.

doi:10.1016/j.carbpol.2017.03.039

Cited by 10 publications

(3 citation statements)

References 51 publications

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Section: Introductionmentioning

confidence: 99%

“…The total charge, as well as the distribution of carboxylic acid groups affects pectin gelling properties and block-wise rather than random de-esterification of pectin results in stronger gelling properties [23][24][25][26][27][28]. Pectin methylesterase isozymes influence the extent and pattern of de-esterification [24][25][26]29] and calcium pectate gel strength increases nonlinearly with de-esterification [28]. Block de-esterified high methoxy pectin was a more effective encapsulant of indomethacin than randomly de-esterified pectin and under simulated gastric conditions in vitro, encapsulated indomethacin with block de-esterified pectin showed <1% release [30].…”

Section: Introductionmentioning

confidence: 99%

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Hydrogel Encapsulation of Lactobacillus casei by Block Charge Modified Pectin and Improved Gastric and Storage Stability

Sun

Wicker

2021

Foods

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Lactobacillus casei (L. casei W8) was encapsulated in pectin methylesterase (PME) charge modified pectin hydrogels; stability and in vitro release were evaluated under simulated gastrointestinal (GI) conditions. PME, 355 U/mL, de-esterified citrus pectin to 35% from 72% degree of esterification (DE). Pectin ζ-potential decreased to about −37 mV and molecular weight decreased from 177 kDa to 143 kDa during charge modification. More than 99% L. casei W8 were encapsulated in block charged, low methoxy pectin (35 mLMP) hydrogels by calcium ionotropic gelation. The integrity of the hydrogels was maintained under simulated GI conditions, and no release of L. casei W8 was observed. Microbial counts of encapsulated L. casei ranged from 6.94 log CFU/g to 10.89 log CFU/g and were 1.23 log CFU/g higher than for unencapsulated L. casei W8. The viability of encapsulated L. casei W8 in wet hydrogels remained the same for 2 weeks, but nearly all flora died after 4 weeks storage at 4 °C. However, freeze dried hydrogels of L. casei W8 were viable for 42 days at 4 °C and 14 days at room temperature. Charge modified pectin hydrogels are potentially good vehicles for colon-targeted delivery carrier for probiotics and longer stability of L. casei W8.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Hydrogel Encapsulation of Lactobacillus casei by Block Charge Modified Pectin and Improved Gastric and Storage Stability

Sun

Wicker

2021

Foods

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“…Among the constituents of the cell wall, the pectic substances are usually presented as the class of polysaccharides with the most significant modifications, marked by their depolymerisation and solubilisation, due to the action of hydrolytic enzymes such as pectinamethylesterases (PME), polygalacturonases (PG) and β‐galactosidases. Pectinamethylesterases (PME), EC 3.1.1.11, act by hydrolysing methyl ester groups in the pectin chains, promoting the formation of free carboxyl groups and methanol (Owen et al ., 2017; Salas‐Tovar et al ., 2017; Wang et al ., 2020). The PME action culminates in the formation of methylated pectins, which serve as a substrate for polygalacturonase – PG (E.C.…”

Section: Introductionmentioning

confidence: 99%

Cell wall break down of pitanga fruit (Eugenia uniflora L.) is associated with pectic solubilisation and softening

Oliveira

Vilela

Zitha

et al. 2021

Int J of Food Sci Tech

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Summary Pitanga fruit stands out for its exotic flavour and antioxidant properties. The objective of this work was to evaluate changes in the physical, chemical and biochemical variables of red pitanga variety, in four stages of development (green, yellow, orange and red) and associate them to the cell wall break down. Analysis of pH, titratable acidity, soluble solids, firmness, soluble pectin, pectinamethylesterase (PME), polygalacturonase (PG), cell wall swelling and microstructure were performed. pH and levels of soluble solids and soluble pectin increased, in addition to the cell wall swelling and reduction of firmness, throughout the development of pitanga. From the SEM, it was possible to observe the degradation of the fruit cell wall during ripening, suggesting mainly the degradation of pectic polysaccharides, verified by the solubilisation of these substances. PG and PME enzymes were not active, which suggests that other enzymes may be associated with the cell wall break down.

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Pectin

Noor¹,

Shah²,

Gani³

et al. 2021

Food Biopolymers: Structural, Functional and Nutraceutical Properties

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A tale of two pectins: Diverse fine structures can result from identical processive PME treatments on similar high DM substrates

Cited by 10 publications

References 51 publications

Hydrogel Encapsulation of Lactobacillus casei by Block Charge Modified Pectin and Improved Gastric and Storage Stability

Hydrogel Encapsulation of Lactobacillus casei by Block Charge Modified Pectin and Improved Gastric and Storage Stability

Cell wall break down of pitanga fruit (Eugenia uniflora L.) is associated with pectic solubilisation and softening

Pectin

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