The impact of rhamnogalacturonan-I side chain monosaccharides on the rheological properties of citrus pectin

Sousa, Antonio; Nielsen, Heidi; Armagan, Ibrahim; Larsen, Jan; Sørensen, Susanne O.

doi:10.1016/j.foodhyd.2015.01.013

Cited by 94 publications

(36 citation statements)

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“…On the one hand, Rolin et al () suggest that neutral sugar side chains reduce the gelling capacity of sugar beet pectin by causing kinks in the pectin molecular structure, preventing the association of two pectin chains. On the other hand, other authors have reported that hydrolyzing side chains of pectin (carrot or apple pectin) results in significantly less strong gels (Hwang & Kokini, ; Ngouémazong et al., ; Sousa et al., ) due to reduced overall entanglement of the pectin (Ngouémazong et al., ; Sousa et al., ). As such, more research is needed in order to draw a clear conclusion on the influence of neutral sugars on the cation‐induced gelation of pectin.…”

Section: Pectin Functionalities Based On Cation Interactionsmentioning

confidence: 99%

“…Although the cation-binding potential of pectin and associated functional properties are reported to be influenced by its major structural domains (HG, RG I, and II), only the influence of HG, the linear subdomain has been widely explored (Fraeye et al, 2010;Hwang & Kokini, 1992;Ngouémazong et al, 2012b;Sousa, Nielsen, Armagan, Larsen, & Sørensen, 2015;Ventura, Jammal, & Bianco-Peled, 2013). The branched domains have received limited attention with minor information available on the influence of selectively modified pectin structures, in terms of side chains, on the cation-binding capacity.…”

Section: Influence Of Pectin Molecular Structure On the Divalent Catimentioning

confidence: 99%

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Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Celus

Kyomugasho

Loey

et al. 2018

Comp Rev Food Sci Food Safe

139

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Pectin is an anionic cell wall polysaccharide which is known to interact with divalent cations via its nonmethylesterified galacturonic acid units. Due to its cation‐binding capacity, extracted pectin is frequently used for several purposes, such as a gelling agent in food products or as a biosorbent to remove toxic metals from waste water. Pectin can, however, possess a large variability in molecular structure, which influences its cation‐binding capacity. Besides the pectin structure, several extrinsic factors, such as cation type or pH, have been shown to define the cation binding of pectin. This review paper focuses on the research progress in the field of pectin‐divalent cation interactions and associated functional properties. In addition, it addresses the main research gaps and challenges in order to clearly understand the influence of pectin structural properties on its divalent cation‐binding capacity and associated functionalities. This review reveals that many factors, including pectin molecular structure and extrinsic factors, influence pectin–cation interactions and its associated functionalities, which makes it difficult to predict the pectin–cation‐binding capacity. Despite the limited information available, determination of the cation‐binding capacity of pectins with distinct structural properties using equilibrium adsorption experiments or isothermal titration calorimetry is a promising tool to gain fundamental insights into pectin–cation interactions. These insights can then be used in targeted pectin structural modification, in order to optimize the cation‐binding capacity and to promote pectin–cation interactions, for instance for a structure build‐up in food products without compromising the mineral nutrition value.

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Section: Pectin Functionalities Based On Cation Interactionsmentioning

confidence: 99%

Section: Influence Of Pectin Molecular Structure On the Divalent Catimentioning

confidence: 99%

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Celus

Kyomugasho

Loey

et al. 2018

Comp Rev Food Sci Food Safe

139

View full text Add to dashboard Cite

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“…The implications of the testing method and results are 18 discussed in the context of mechanobiology, mechano-chemistry, and cell growth.19 1 Introduction 20 Networks of hydrophilic polymer chains, known as hydrogels, are a critically important class of 21 material in biology [1]. Hydrogels made from pectin, and insights into their mechanical proper-22ties, are useful in applied [2,3] and fundamental contexts [4,5]. In the plant species Arabidopsis 23 thaliana, pectin is the single largest constituent of the primary cell wall [6], the structural layer 24 encasing growing cells which is acknowledged to be a critical arbiter of growth [7].…”

mentioning

confidence: 99%

“…Importantly, the pectic polysaccharides in the cell wall coexist with hemicelluloses and 43 cellulose thereby forming a composite material. Evidence suggests that the mechanical properties 44 of in vivo pectin are carefully spatio-temporally regulated by plants and thereby play a crucial role 45 in morphogenesis -the process of developing form [4]. Pectin methyl-esterification state has been 46 linked to cell wall elasticity and cell expansion in elongating hypocotyls [17] (an organ whose rapid remain a number of open questions regarding the relationship between pectin biochemistry and 49 rheology, and the exact role that pectin rheology plays during cell growth and other developmental 50 processes [17][18][19].…”

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confidence: 99%

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On Pectin Methyl-esterification: Implications forIn vitroandIn vivoViscoelasticity

Kaplan¹,

Torode²,

Daher³

et al. 2019

Preprint

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5Pectin is a major component of the primary plant cell wall and is important for cell expan-6 sion. However, the relationship between its chemistry and mechanical properties is not fully 7 understood, especially in vivo. In this study, a protocol for viscoelastic micro-indentation 8 using atomic force microscopy (AFM) was developed and applied to pectin in vitro and in 9 vivo. After determining that linear viscoelasticity was a suitable theoretical framework for in 10 vitro pectin analyses were conducted with both a standard linear solid and fractional Zener 11 model. These indicated a strong coupling between elastic and viscous properties over a range 12 of degrees of methyl-esterification (DM). Both elasticity and viscosity were found to vary 13 non-linearly with DM which had interesting consequences for pectin gels of mixed DM. In 14 Arabidopsis cell walls, the standard linear solid model was found to be appropriate. In this 15 in vivo composite material a weaker elastic-viscous coupling was exhibited, correlated with 16 DM. The viscoelastic testing in vivo of rapidly elongating cell walls, rich in high DM pectin, 17 displayed a longer viscous time-scale. The implications of the testing method and results are 18 discussed in the context of mechanobiology, mechano-chemistry, and cell growth.19 1 Introduction 20 Networks of hydrophilic polymer chains, known as hydrogels, are a critically important class of 21 material in biology [1]. Hydrogels made from pectin, and insights into their mechanical proper-22ties, are useful in applied [2,3] and fundamental contexts [4,5]. In the plant species Arabidopsis 23 thaliana, pectin is the single largest constituent of the primary cell wall [6], the structural layer 24 encasing growing cells which is acknowledged to be a critical arbiter of growth [7]. The umbrella 25 term 'pectin' refers to a variety of pectic polysaccharides which cohabit the cell wall including ho-26 mogalacturonan (HG), rhamnogalacturonan I, rhamnogalacturonan II and xylogalacturonan [8]. 27 In Arabidopsis, HG is the largest component by a significant margin [9]. Key features of HG are its 28 initial state, which is highly methyl-esterified, and its de-esterification when acted upon by pectin 29 methylesterase (PME) enzymes [10]. HG de-esterification can occur in a blockwise contiguous 30 mode or a non-contiguous random mode. The degree of 'blockiness' likely depends on the prop-31 erties of the PMEs themselves [11], of which there are sixty-six (66) in Arabidopsis [12]. Random 32 de-esterification can occur through non-enzymatic means with changes in pH [13]. When a methyl 33 group is removed (i.e. de-esterified) a negative charge is left in its place and two negatively charged 34 sugars can bond using Ca 2+ ions [11]. Indeed, calcium cross-linking is the primary method of gela-35 tion for low degree of methyl-esterification (DM) gels and longer 'blocks' of de-esterified units form 36 stronger bonds -provided there is sufficient free calcium nearby. In contrast, high DM HG relies 37 on hydrogen bond...

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Bulk and Specialty Chemicals from Plant Cell Wall Chemistry

Ferrand

Vasco

Gamboa‐Santos

2020

Lignocellulosic Biorefining Technologies

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The impact of rhamnogalacturonan-I side chain monosaccharides on the rheological properties of citrus pectin

Cited by 94 publications

References 49 publications

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

On Pectin Methyl-esterification: Implications forIn vitroandIn vivoViscoelasticity

Bulk and Specialty Chemicals from Plant Cell Wall Chemistry

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