Development of complete hydrolysis of pectins from apple pomace

A novel Zn2Cys6 transcription factor BcGaaR regulates D‐galacturonic acid utilization in Botrytis cinerea

“…When compared to B05.10, ΔBcgaaR mutants showed significant reduction of colony diameters on agar medium containing as sole carbon source either GalA (−15%), pectate (−26%) or citrus pectin (−15%). By contrast, ΔBcgaaR mutants appeared to have a similar colony diameter as B05.10 on apple pectin (containing ∼30% neutral sugars vs. only ∼10–20% in citrus pectin; Kaya et al ., ; Wikiera et al ., ). As shown in a previous study (Zhang et al ., ), the GalA catabolism deficient mutants ( ΔBcgar 1 /ΔBcgar 2, ΔBclgd 1 and ΔBclga 1 mutants) showed substantially reduced growth compared to B05.10 on agar medium containing GalA, pectate, or pectic substrates (citrus pectin and apple pectin) as the sole carbon source.…”

Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries

“…Glucose was present in both samples, and not just the sample with added maltodextrins, because, during the extraction process, part of the cellulose or hemicellulose can be released from the vegetal tissue . Similarly, pectins do not contain mannose in their structure; however, this monosaccharide may be present as a component of mannans and galactomannans, precipitated together with pectins . Table shows the quantitative data of monomeric composition and the relationship GalA/Rha obtained after acid and enzymatic hydrolysis.…”

“…16 Similarly, pectins do not contain mannose in their structure; however, this monosaccharide may be present as a component of mannans and galactomannans, precipitated together with pectins. 28 Table 2 shows the quantitative data of monomeric composition and the relationship GalA/Rha obtained after acid and enzymatic hydrolysis. In general, enzymatic hydrolysis was a better method for quantification of monosaccharides, especially GalA and mannose.…”

Sustainable Galactarate‐Based Polymers: Multi‐Enzymatic Production of Pectin‐Derived Polyesters

“…The process was conducted for 24 h at 50 °C, in Sodium Acetate buffer pH 5 100 m m with constant shaking. This protocol was adapted from Wikiera et al…”