Pectin, a versatile polysaccharide present in plant cell walls
TLDR
Pectin or pectic substances are collective names for a group of closely associated polysaccharides present in plant cell walls where they contribute to complex physiological processes like cell growth and cell differentiation and so determine the integrity and rigidity of plant tissue as mentioned in this paper.Abstract:
Pectin or pectic substances are collective names for a group of closely associated polysaccharides present in plant cell walls where they contribute to complex physiological processes like cell growth and cell differentiation and so determine the integrity and rigidity of plant tissue. They also play an important role in the defence mechanisms against plant pathogens and wounding. As constituents of plant cell walls and due to their anionic nature, pectic polysaccharides are considered to be involved in the regulation of ion transport, the porosity of the walls and in this way in the control of the permeability of the walls for enzymes. They also determine the water holding capacity. The amount and composition of pectic molecules in fruits and vegetables and other plant produce strongly determine quality parameters of fresh and processed food products. Pectin is also extracted from suitable agro-by-products like citrus peel and apple pomace and used in the food industry as natural ingredients for their gelling, thickening, and stabilizing properties. Some pectins gain more and more interest for their health modulating activities. Endogenous as well as exogenous enzymes play an important role in determining the pectic structures present in plant tissue, food products, or ingredients at a given time. In this paper functional and structural characteristics of pectin are described with special emphasis on the structural elements making up the pectin molecule, their interconnections and present models which envisage the accommodation of all structural elements in a macromolecule. Attention is also given to analytical methods to study the pectin structure including the use of enzymes as analytical tools.read more
Citations
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Current views on fungal chitin/chitosan, human chitinases, food preservation, glucans, pectins and inulin: A tribute to Henri Braconnot, precursor of the carbohydrate polymers science, on the chitin bicentennial
Riccardo A.A. Muzzarelli,Joseph Boudrant,Diederick Meyer,Nicola Manno,Marta DeMarchis,Maurizio G. Paoletti +5 more
TL;DR: A review of the major research topics explored by Braconnot, and assesses their importance in the light of our most advanced knowledge is presented in this paper, where the value of fungi, seafoods and insects is described in connection with the significance of the presence of chitin itself in foods, and Chitinases in the human digestive system.
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An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction
Mirela Marić,Antonela Ninčević Grassino,Zhenzhou Zhu,Francisco J. Barba,Mladen Brnčić,Suzana Rimac Brnčić +5 more
TL;DR: In this article, a review of pectin extraction from food waste and by-products is presented, focusing on the conventional and innovative processing techniques (microwave extraction, enzymatic extraction, ultrasound-assisted extraction).
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Pectin as a rheology modifier: Origin, structure, commercial production and rheology.
Siew Yin Chan,Wee Sim Choo,David J. Young,David J. Young,David J. Young,Xian Jun Loh,Xian Jun Loh +6 more
TL;DR: An overview of pectin from its origin to its physicochemical properties is presented and Newtonian behaviour at low shear rates and shear-thinning behaviour when the shear rate is increased is presented.
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Modulation of the human gut microbiota by dietary fibres occurs at the species level.
Wing Sun Faith Chung,Alan W. Walker,Alan W. Walker,Petra Louis,Julian Parkhill,Joan Vermeiren,Douwina Bosscher,Sylvia H. Duncan,Harry J. Flint +8 more
TL;DR: It is shown that particular non-digestible dietary carbohydrates have enormous potential for modifying the gut microbiota, but these modifications occur at the level of individual strains and species and are not easily predicted a priori.
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Pectic substances: From simple pectic polysaccharides to complex pectins—A new hypothetical model
TL;DR: Evidence is pinpoints evidence for the insufficiency of the two main hypothetical models currently existing and the possibility that such a pectin composite could be more complicated as shown in a new hypothetical model.
References
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Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids
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Structural models of primary cell walls in flowering plants: consistency of molecular structure with the physical properties of the walls during growth
TL;DR: This review integrates information on the chemical structure of individual polymers with data obtained from new techniques used to probe the arrangement of the polymers within the walls of individual cells consistent with the physical properties of the wall and its components.
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Pectins: structure, biosynthesis, and oligogalacturonide-related signaling.
TL;DR: The view of critical questions regarding pectin structure, biosynthesis, and function that need to be addressed in the coming decade are presented and new methods that may be useful to study localized pectins in the plant cell wall are described.
Reference BookDOI
Food Polysaccharides and Their Applications
TL;DR: Alistair M. Stephen and Shirley C. Cui as mentioned in this paper proposed a method for the detection of polysaccharides in foods, and showed that the method can be applied in the field of agriculture.