The Chemistry of Protopectin: A Critical Review of Historical Data and Recent Developments

Joslyn, M. A.

doi:10.1016/s0065-2628(08)60064-6

Cited by 55 publications

(12 citation statements)

References 174 publications

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“…The prolonged storage in the brine caused sufficient bond breakage in the protopectin fraction to enable a large part of the original protopectin to become extractable by Calgon-containing solutions. The nature of the bond breakage is obscure, since we do not know the factors responsible for the insolubility of native protopectin (Joslyn, 1962).…”

Section: Brined Cherriesmentioning

confidence: 99%

Peck Substances of Sweet Cherries and Their Alteration during SO² Brining

Buren

1967

Journal of Food Science

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SUMMARY— During ripening the proportion of protopectin in the cherries decreased as did the average intrinsic viscosity of the pectic material. Brining of the cherries resulted in a further decrease in the intrinsic viscosity and a conversion of protopectin and pectinic acid to the pectic acid form. The texture of the brined cherries softened with increasing maturity of the starting material. On prolonged storage in SO2 brine the texture of the cherries softened, and the intrinsic viscosity of the pectic materials decreased. The use of brines with pH levels above and below pH 3.1‐3.5 caused a decrease in the intrinsic viscosity. A slight increase in pectic breakdown was seen when the SO2 was raised to the 2% level. The overall effect of brining on the pectic materials of the cherries was to cause extensive de‐esterification and a decrease in the viscosity average molecular weight.

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Section: Brined Cherriesmentioning

confidence: 99%

Peck Substances of Sweet Cherries and Their Alteration during SO² Brining

Buren

1967

Journal of Food Science

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“…The nature of pectic substances and their association in plant tissues with other cell wall polysaccharides and with lignin is not well known. A comprehensive review of the chemistry of protopectin (Joslyn 1962) suggests that pectin substances in different plants and in different parts of the same plant may be chemically bound or physically anchored in different ways. There is considerable evidence that the plant cell wall contains a significant amount of protein which may function in a structural capacity in the "intercellular cement".…”

mentioning

confidence: 99%

Enzymatic Effects on Cell Rupture in Plant Protein Recovery

Mudgett¹,

Rufner²,

Bajracharya³

et al. 1978

J Food Biochemistry

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Investigation of the effects of selected enzymatic pretreatments of alfalfa leaves on plant protein recovery by mechanical expression of cell contents showed significantly higher crude protein recoveries for enzymatically treated extracts as compared with untreated samples. Protein recovery increases were seen for leaves pretreated with a buffered cellulase and a cellulase‐pectinase mixture. However, protein recoveries were not increased by pretreatment with a pectinase or a phospholipase. The increases were partly due to nonspecific buffer effects associated with leaching or osmotic shock and were pH dependent. The increases were also partly due to specific enzymatic effects which appear to result from structural degradation of plant tissue, as seen in electron micrographs, leading to enhanced cell rupture and release of cytoplasmic materials. The effect of enzymatic pretreatment is thought to result in accelerated senescence by degrading major structural components which provide rigidity and mechanical strength in plant tissue. This may be primarily related to the degradation of structural polysaccharides of the cell wall and middle lamella.

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“…Ester bond formation between carboxyl groups of pectinic acid with hydroxyl groups of cellulose, hemicelluloses and lignin may also contribute to the insolubility of the native protopectin in plant tissue. The problems of protopectin have been reviewed by Joslyn (1962).…”

Section: Chemical Structure Of Pectic Substances and Their Nomenclaturementioning

confidence: 99%

Pectinolytic and Cellulolytic Enzymes in the Microbial Modification of Plant Tissues

Codner

1971

Journal of Applied Bacteriology

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The Chemistry of Protopectin: A Critical Review of Historical Data and Recent Developments

Cited by 55 publications

References 174 publications

Peck Substances of Sweet Cherries and Their Alteration during SO² Brining

Peck Substances of Sweet Cherries and Their Alteration during SO² Brining

Enzymatic Effects on Cell Rupture in Plant Protein Recovery

Pectinolytic and Cellulolytic Enzymes in the Microbial Modification of Plant Tissues

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The Chemistry of Protopectin: A Critical Review of Historical Data and Recent Developments

Cited by 55 publications

References 174 publications

Peck Substances of Sweet Cherries and Their Alteration during SO2 Brining

Peck Substances of Sweet Cherries and Their Alteration during SO2 Brining

Enzymatic Effects on Cell Rupture in Plant Protein Recovery

Pectinolytic and Cellulolytic Enzymes in the Microbial Modification of Plant Tissues

Contact Info

Product

Resources

About

Peck Substances of Sweet Cherries and Their Alteration during SO² Brining

Peck Substances of Sweet Cherries and Their Alteration during SO² Brining