Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part II — Analyses with anti-pectin antibodies

Christiaens, Stefanie; Buggenhout, Sandy Van; Vandevenne, Evelien; Jolie, Ruben P.; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.foodres.2011.06.039

Cited by 38 publications

(17 citation statements)

References 29 publications

(43 reference statements)

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“…Specifically, in intact tissues, enzymes and substrate are often separated by compartmentalisation which can be destroyed upon the application of elevated pressure, eventually resulting in enzyme-substrate contact. In situ pectin localisation showed that process-induced demethoxylation by endogenous PME mainly tends to take place at discrete regions of the inner face of the cell wall adjacent to the plasma membrane for carrot and in the tricellular junctions of adjacent cells for broccoli (Christiaens et al 2011b;Christiaens et al 2011c during the ripening of fruits and is considered a key enzyme in the degradation of plant cell walls upon phytopathogenic attack. Most of the PGs of plant origin are endo-acting enzymes and are present in more than one isoform.…”

Section: Pectin Methylesterasementioning

confidence: 99%

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Process–Structure–Function Relations of Pectin in Food

Christiaens

Buggenhout

Houben

et al. 2015

Critical Reviews in Food Science and Nutrition

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161

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Pectin, a complex polysaccharide rich in galacturonic acid, has been identified as a critical structural component of plant cell walls. The functionality of this intricate macromolecule in fruit- and vegetable-based-derived products and ingredients is strongly determined by the nanostructure of its most abundant polymer, homogalacturonan. During food processing, pectic homogalacturonan is susceptible to various enzymatic as well as nonenzymatic conversion reactions modifying its structural and, hence, its functional properties. Consequently, a profound understanding of the various process-structure-function relations of pectin aids food scientists to tailor the functional properties of plant-based derived products and ingredients. This review describes the current knowledge on process-structure-function relations of pectin in foods with special focus on pectin's functionality with regard to textural attributes of solid plant-based foods and rheological properties of particulated fruit- and vegetable-derived products. In this context, both pectin research performed via traditional, ex situ physicochemical analyses of fractionated walls and isolated polymers and pectin investigation through in situ pectin localization are considered.

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Section: Pectin Methylesterasementioning

confidence: 99%

“…As a result, a certain extent of entanglement of the pectic polysaccharides, previously present at different sides of the intercellular space, occurs that is not lost upon depressurisation (Christiaens et al 2011c). …”

Section: Textural Attributes Of Solid Plant-based Food Systemsmentioning

confidence: 99%

Process–Structure–Function Relations of Pectin in Food

Christiaens

Buggenhout

Houben

et al. 2015

Critical Reviews in Food Science and Nutrition

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161

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“…Presence of pectin at the surface of carrot tissue particles was established through immunolabeling as described by Christiaens et al (2011). Three monoclonal primary antibodies (JIM7, PAM1 and 2F4) were used for characterization and identification of pectin.…”

Section: Immunolabeling Of Pectin At the Surface Of Carrot Tissue Parmentioning

confidence: 99%

“…JIM7 was used for recognition of pectin with a wide range in DM (stronger binding to high methylesterified pectin regions) while PAM1 was selected due to its specificity for blocks of non methylesterified GalA residues. 2F4 on the other hand recognizes regions of HG that are Ca 2+ cross-linked (Christiaens et al, 2011).…”

Section: Immunolabeling Of Pectin At the Surface Of Carrot Tissue Parmentioning

confidence: 99%

“…Furthermore, these new techniques eliminate the possibility of changes in pectin structure that may occur during its isolation from plant tissue (Sriamornsak, 2003). For instance, Christiaens et al (2011), explored the use of anti-HG antibodies for assessment of the effect of food processing on pectin in intact plant cell walls. In this research, the use of fluorescently labeled pectin to gain insight into Ca 2+ mediated pectin-pectin interactions in processed carrot tissue suspensions is explored.…”

Section: Introductionmentioning

confidence: 99%

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Microscopic evidence for Ca2+ mediated pectin–pectin interactions in carrot-based suspensions

Kyomugasho¹,

Willemsen²,

Christiaens³

et al. 2015

Food Chemistry

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This study explored the use of fluorescently labeled pectin to obtain evidence for Ca(2+) mediated pectin-pectin interactions in situ. Specifically, carrots were either blanched at low temperature (LTB) or blanched at high temperature (HTB) to activate or inactivate endogenous pectin methylesterase, respectively. Consequently, pectin in tissue particles of LTB and HTB carrots exhibited low degree of methylesterification (DM) and high DM, respectively. Pectin present in the LTB carrot serum exhibited a lower DM, was more branched, and showed a higher molar mass compared to HTB carrot serum pectin. Ca(2+) mediated pectin-pectin interactions were influenced by serum pectin molecular structure, increased with increasing pH and Ca(2+) concentration, and decreasing DM. Presence of more linear pectin in the serum created a competition, leading to less intense interactions between labeled pectin and pectin at tissue particle surfaces. Generally, the most intense Ca(2+) mediated pectin-pectin interactions were observed for pectin of LTB carrot particles.

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Pectin in Foods

Cameron¹

2019

Encyclopedia of Food Chemistry

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Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part II — Analyses with anti-pectin antibodies

Cited by 38 publications

References 29 publications

Process–Structure–Function Relations of Pectin in Food

Process–Structure–Function Relations of Pectin in Food

Microscopic evidence for Ca2+ mediated pectin–pectin interactions in carrot-based suspensions

Pectin in Foods

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