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Rivero-Ramos P, Unthank MG, Sanz T, Rodrigo MD, Benlloch-Tinoco M. Synergistic depolymerisation of alginate and chitosan by high hydrostatic pressure (HHP) and pulsed electric fields (PEF) treatment in the presence of H 2O 2. Carbohydr Polym 2023; 316:120999. [PMID: 37321720 DOI: 10.1016/j.carbpol.2023.120999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 04/28/2023] [Accepted: 05/05/2023] [Indexed: 06/17/2023]
Abstract
Physically-induced depolymerisation procedures are often preferred for obtaining alginate and chitosan oligosaccharides as they either do not use or make minimal use of additional chemicals; therefore, separation of the final products is facile. In this work, solutions of three types of alginate with different mannuronic and guluronic acid residues ratio (M/G ratio) and molecular weights (Mw) and one type of chitosan were non-thermally processed by applying high hydrostatic pressures (HHP) up to 500 MPa (20 min) or pulsed electric fields (PEF) up to 25 kV cm-1 (4000 μm) in the absence or presence of 3 % hydrogen peroxide (H2O2). The impact on the physicochemical properties of alginate and chitosan was investigated by rheology, GPC, XRD, FTIR, and 1H NMR. In the rheological investigations, the apparent viscosities of all samples decreased with increasing shear rate, indicating a non-Newtonian shear-thinning behaviour. GPC results reported Mw reductions that ranged between 8 and 96 % for all treatments. NMR results revealed that HHP and PEF treatment predominantly reduced the M/G ratio of alginate and the degree of deacetylation (DDA) of chitosan, whilst H2O2 promoted an increase in the M/G ratio in alginate and DDA of chitosan. Overall, the present investigation has demonstrated the feasibility of HHP and PEF for rapidly producing alginate and chitosan oligosaccharides.
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Affiliation(s)
- Pedro Rivero-Ramos
- Department of Applied Sciences, Northumbria University, Newcastle Upon Tyne NE1 8ST, Tyne & Wear, England, United Kingdom.
| | - Matthew G Unthank
- Department of Applied Sciences, Northumbria University, Newcastle Upon Tyne NE1 8ST, Tyne & Wear, England, United Kingdom.
| | - Teresa Sanz
- Department of Food Safety and Preservation, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, Paterna 46980, Valencia, Spain.
| | - Maria Dolores Rodrigo
- Department of Food Safety and Preservation, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, Paterna 46980, Valencia, Spain.
| | - Maria Benlloch-Tinoco
- Department of Applied Sciences, Northumbria University, Newcastle Upon Tyne NE1 8ST, Tyne & Wear, England, United Kingdom.
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2
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Tien NNT, Le NL, Khoi TT, Richel A. Characterisation of dragon fruit peel pectin extracted with natural deep eutectic solvent and sequential microwave‐ultrasound‐assisted approach. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15699] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Nguyen Ngoc Thanh Tien
- Laboratory of Biomass and Green Technologies University of Liege – Gembloux Argo‐Bio Tech Passage des Desportés 2 Gembloux B‐5030 Belgium
- Department of Environmental Engineering International University Quarter 6, Linh Trung Ward, Thu Duc City Ho Chi Minh City 700000 Vietnam
- Vietnam National University Linh Trung Ward, Thu Duc City Ho Chi Minh City 700000 Vietnam
| | - Ngoc Lieu Le
- Vietnam National University Linh Trung Ward, Thu Duc City Ho Chi Minh City 700000 Vietnam
- School of Biotechnology International University Quarter 6, Linh Trung Ward, Thu Duc City Ho Chi Minh City 700000 Vietnam
| | - Tran Tien Khoi
- Department of Environmental Engineering International University Quarter 6, Linh Trung Ward, Thu Duc City Ho Chi Minh City 700000 Vietnam
- Vietnam National University Linh Trung Ward, Thu Duc City Ho Chi Minh City 700000 Vietnam
| | - Aurore Richel
- Laboratory of Biomass and Green Technologies University of Liege – Gembloux Argo‐Bio Tech Passage des Desportés 2 Gembloux B‐5030 Belgium
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3
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Wellala CKD, Bi J, Liu X, Liu J, Lyu J, Zhou M, Marszałek K, Trych U. Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102279] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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4
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Chirug L, Okun Z, Ramon O, Shpigelman A. Iron ions as mediators in pectin-flavonols interactions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.039] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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5
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Chan SY, Choo WS, Young DJ, Loh XJ. Pectin as a rheology modifier: Origin, structure, commercial production and rheology. Carbohydr Polym 2016; 161:118-139. [PMID: 28189220 DOI: 10.1016/j.carbpol.2016.12.033] [Citation(s) in RCA: 263] [Impact Index Per Article: 32.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 12/02/2016] [Accepted: 12/16/2016] [Indexed: 11/30/2022]
Abstract
Pectins are a diverse family of biopolymers with an anionic polysaccharide backbone of α-1,4-linked d-galacturonic acids in common. They have been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and/or thickeners in food, pharmaceutical, personal care and polymer products. Commercial pectin is classified as high methoxy pectin (HMP) with a degree of methylation (DM) >50% and low methoxy pectin (LMP) with a DM <50%. Amidated low methoxy pectins (ALMP) can be obtained through aminolysis of HMP. Gelation of HMP occurs by cross-linking through hydrogen bonds and hydrophobic forces between the methyl groups, assisted by a high co-solute concentration and low pH. In contrast, gelation of LMP occurs by the formation of ionic linkages via calcium bridges between two carboxyl groups from two different chains in close proximity, known as the 'egg-box' model. Pectin gels exhibit Newtonian behaviour at low shear rates and shear-thinning behaviour when the shear rate is increased. An overview of pectin from its origin to its physicochemical properties is presented in this review.
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Affiliation(s)
- Siew Yin Chan
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor Darul Ehsan, Malaysia; Institute of Materials Research and Engineering (IMRE), Agency for Science, Technology and Research (A*STAR), 2 Fusionopolis Way, Innovis, #08-03, Singapore 138634, Singapore
| | - Wee Sim Choo
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor Darul Ehsan, Malaysia.
| | - David James Young
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor Darul Ehsan, Malaysia; Institute of Materials Research and Engineering (IMRE), Agency for Science, Technology and Research (A*STAR), 2 Fusionopolis Way, Innovis, #08-03, Singapore 138634, Singapore; Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, Queensland 4558, Australia.
| | - Xian Jun Loh
- Institute of Materials Research and Engineering (IMRE), Agency for Science, Technology and Research (A*STAR), 2 Fusionopolis Way, Innovis, #08-03, Singapore 138634, Singapore; Department of Materials Science and Engineering, National University of Singapore, 9 Engineering Drive 1, Singapore 117576, Singapore; Singapore Eye Research Institute (SERI), 11 Third Hospital Avenue, Singapore 168751, Singapore.
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6
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Gannasin SP, Adzahan NM, Hamzah MY, Mustafa S, Muhammad K. Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions. Food Chem 2015; 182:292-301. [DOI: 10.1016/j.foodchem.2015.03.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Revised: 02/18/2015] [Accepted: 03/03/2015] [Indexed: 01/31/2023]
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7
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Shpigelman A, Kyomugasho C, Christiaens S, Van Loey AM, Hendrickx ME. The effect of high pressure homogenization on pectin: Importance of pectin source and pH. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.05.019] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Muhammad K, Mohd. Zahari NI, Gannasin SP, Mohd. Adzahan N, Bakar J. High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.03.021] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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9
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Shpigelman A, Kyomugasho C, Christiaens S, Van Loey AM, Hendrickx ME. Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.01.018] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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11
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Korchagina EV, Philippova OE. Multichain Aggregates in Dilute Solutions of Associating Polyelectrolyte Keeping a Constant Size at the Increase in the Chain Length of Individual Macromolecules. Biomacromolecules 2010; 11:3457-66. [DOI: 10.1021/bm100990u] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Masmoudi M, Besbes S, Abbes F, Robert C, Paquot M, Blecker C, Attia H. Pectin Extraction from Lemon By-Product with Acidified Date Juice: Effect of Extraction Conditions on Chemical Composition of Pectins. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0344-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Yadav MP, Johnston DB, Hicks KB. Corn fiber gum: New structure/function relationships for this potential beverage flavor stabilizer. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.08.012] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Einhorn-Stoll U, Kunzek H. Thermoanalytical characterisation of processing-dependent structural changes and state transitions of citrus pectin. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2007.11.009] [Citation(s) in RCA: 75] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Coenen G, Bakx E, Verhoef R, Schols H, Voragen A. Identification of the connecting linkage between homo- or xylogalacturonan and rhamnogalacturonan type I. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2007.04.007] [Citation(s) in RCA: 86] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Yadav MP, Fishman ML, Chau HK, Johnston DB, Hicks KB. Molecular Characteristics of Corn Fiber Gum and Their Influence on CFG Emulsifying Properties. Cereal Chem 2007. [DOI: 10.1094/cchem-84-2-0175] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Madhav P. Yadav
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture
- Corresponding author. Phone: 215-836-3783. Fax: 215-233-6406. E-mail:
| | - Marshall L. Fishman
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture
| | - Hoa K. Chau
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture
| | - David B. Johnston
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture
| | - Kevin B. Hicks
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture
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17
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Guillotin S, Van Loey A, Boulenguer P, Schols H, Voragen A. Rapid HPLC method to screen pectins for heterogeneity in methyl-esterification and amidation. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.02.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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18
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Yapo B, Robert C, Etienne I, Wathelet B, Paquot M. Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.12.012] [Citation(s) in RCA: 233] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Garna H, Mabon N, Robert C, Cornet C, Nott K, Legros H, Wathelet B, Paquot M. Effect of Extraction Conditions on the Yield and Purity of Apple Pomace Pectin Precipitated but Not Washed by Alcohol. J Food Sci 2007; 72:C001-9. [DOI: 10.1111/j.1750-3841.2006.00227.x] [Citation(s) in RCA: 101] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Kim Y, Teng Q, Wicker L. Action pattern of Valencia orange PME de-esterification of high methoxyl pectin and characterization of modified pectins. Carbohydr Res 2005; 340:2620-9. [PMID: 16216228 DOI: 10.1016/j.carres.2005.09.013] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2004] [Revised: 09/14/2005] [Accepted: 09/18/2005] [Indexed: 10/25/2022]
Abstract
Valencia pectinmethylesterase (PME) fractions, B-PME, containing 36 and 13 kDa protein bands and U-PME, containing a 36 and 27 kDa protein bands, were used to de-esterify original pectin (O-Pec) from 73% degree of esterification (%DE) to 63% (B-Pec) and 61% DE (U-Pec), respectively. Most O-Pec eluted from ion exchange chromatography at low salt concentration and a smaller component eluted at higher ionic strength. B-Pec and U-Pec eluted as one broad peak at higher ionic strength. PME modification did not change molecular weight: O-pectin (134,000 g/mol), U-Pec (133,850 g/mol), and B-Pec (132,250 g/mol). The NMR signal of GG and GGG increased after modification, whereas the signal of EE and EEE decreased. The negative zeta-potential increased with pH for all pectins. U-PME and B-PME created differently modified pectins that vary in degree and length of multiple attacks and fraction of the pectin population that was modified.
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Populations having different GalA blocks characteristics are present in commercial pectins which are chemically similar but have different functionalities. Carbohydr Polym 2005. [DOI: 10.1016/j.carbpol.2005.02.001] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Levigne S, Ralet MC, Thibault JF. Characterisation of pectins extracted from fresh sugar beet under different conditions using an experimental design. Carbohydr Polym 2002. [DOI: 10.1016/s0144-8617(01)00314-9] [Citation(s) in RCA: 167] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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Ralet MC, Bonnin E, Thibault JF. Chromatographic study of highly methoxylated lime pectins deesterified by different pectin methyl-esterases. JOURNAL OF CHROMATOGRAPHY. B, BIOMEDICAL SCIENCES AND APPLICATIONS 2001; 753:157-66. [PMID: 11302441 DOI: 10.1016/s0378-4347(00)00500-4] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The inter-molecular distribution of free carboxyl groups of two highly methoxylated pectins enzymatically deesterified by plant and fungus pectin methyl-esterases were investigated by size-exclusion (SEC) and ion-exchange chromatography (IEC). "Homogeneous" populations with respect to molar mass or charge density were thereby obtained and their chemical composition and physico-chemical properties (transport parameter for monovalent cations and calcium, calcium activity coefficient) were studied. Chemical analysis showed that the composition varies from one SEC fraction to another, the highest molar mass fraction being richer in rhamnose and galactose and exhibiting a slightly higher degree of methylation. Separation of pectins by IEC revealed a quite homogeneous charge density distribution for F58 contrary to P60 which exhibited a large distribution of methoxyl groups. The free carboxyl groups distributions and calcium binding behaviours of SEC and IEC fractions were shown to differ widely for highly methoxylated pectins deesterified by plant and fungus pectin methyl-esterases.
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Affiliation(s)
- M C Ralet
- Unité de Recherche sur les Polysaccharides, leurs Organisations et Interactions, Institut National de la Recherche Agronomique, Nantes, France.
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24
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Daas PJ, Voragen AG, Schols HA. Study of the methyl ester distribution in pectin with endo-polygalacturonase and high-performance size-exclusion chromatography. Biopolymers 2001; 58:195-203. [PMID: 11093118 DOI: 10.1002/1097-0282(200102)58:2<195::aid-bip80>3.0.co;2-c] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
A method was developed that enables the study of the methyl ester distribution in the polymers of pectin on a molecular level. Endo-polygalacturonase was used to extensively degrade three 70% methyl esterified pectins. The molecular weight distribution of the non- and enzymatically degraded pectins was determined with high-performance size-exclusion chromatography. Next, the molecular weight distribution was converted into a degree of polymerization distribution of galacturonan fragments. Monte Carlo methods were employed for the reconstruction of the parental polymers from their enzymatic degradation products. The results for the random methyl esterified pectin revealed that the enzyme-degradable sites were indeed randomly distributed, which confirmed the correctness of the procedure developed. The two other pectins studied differed greatly in the amount of non-, low-, and high-esterified regions present in the reconstructed pectic molecules of a given molecular mass. That the approach developed is able to reveal such detailed information makes it unique. The information on the fragmental composition of pectic polymers obtained is an important addition to the study of the methyl ester distribution and the functional properties of pectin.
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Affiliation(s)
- P J Daas
- Department of Agrotechnology and Food Sciences, Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD, Wageningen, The Netherlands
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Abstract
The methyl ester distribution of pectins was studied with a recently developed enzymatic method. Endopolygalacturonase of Kluyveromyces fragilis was used to degrade pectin and the composition of the degradation products was determined with high-performance anion-exchange chromatography at pH 5. Three characteristics indicative for the distribution of nonesterified galacturonic acid residues were obtained: the percentage of nonesterified galacturonic acid residues liberated of the total number of nonesterified galacturonic acid in the undigested polymer, the proportion of nonesterified mono-, di-, and trigalacturonic acid released, and the ratio of the sum of the peak areas of methyl ester containing oligomers divided by the sum of the peak areas of the nonesterified oligomers detected. From these characteristics and the degree of methyl esterification, the mean sequence similarity of the methyl ester distributions was calculated. Computational techniques commonly employed in the determination of the sequence similarity of DNA and proteins were used to discriminate the various types of distributions found and to construct a distance tree. In general, three types of methyl ester distributions could be discerned in pectin: random, high, and blockwise esterified. This report is the first to describe a parametric approach for the comparison of the substituent distribution in polymers. The importance of this novel approach in the study of the methyl ester distribution and the functional properties of pectin is discussed.
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Affiliation(s)
- P J Daas
- Department of Agrotechnology and Food Sciences, Laboratory of Food Chemistry, Wageningen University, Bomenweg 2,6703 HD, Wageningen, The Netherlands
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Majdoub H, Roudesli S, Deratani A. Polysaccharides from prickly pear peel and nopals ofOpuntia ficus-indica: extraction, characterization and polyelectrolyte behaviour. POLYM INT 2001. [DOI: 10.1002/pi.665] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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27
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Daas PJ, Voragen AG, Schols HA. Characterization of non-esterified galacturonic acid sequences in pectin with endopolygalacturonase. Carbohydr Res 2000; 326:120-9. [PMID: 10877095 DOI: 10.1016/s0008-6215(00)00037-9] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A method was developed that enabled the study of non-esterified galacturonic acid sequences (so-called blocks) in pectin. Endopolygalacturonase of Kluyveromyces fragilis was used to extensively degrade pectin, and the composition of the galacturonic acid molecules produced was determined with high-performance anion-exchange chromatography at pH 5. With this technique, the amount of non-esterified mono-, di-, and trigalacturonic acid released was determined. In addition, the relative amounts of methyl-esterified oligomers--up to 10 galacturonic acid residues could be observed. By comparing the percentages of non-esterified mono-, di-, and trigalacturonic acids released, pectins with large enzyme-degradable blocks could be distinguished from pectins with small enzyme-degradable blocks. High percentages of mono- and digalacturonic acid were found for pectins containing small non-esterified blocks. The total area of all peaks corresponding to methyl-esterified oligomers was found to be indicative for the distribution of these blocks. The higher the ratio of the methyl- to non-esterified peak areas, the more closely associated blocks are present. Randomly esterified pectins, with degrees of methyl esterification of 50 and higher, contained smaller, more clustered blocks than commercial extracted pectins of comparable degrees of esterification. The approach developed enables a very detailed study of the methyl-ester distribution of pectin to be carried out and is a very important addition in the study of the functional behavior of this complex polymer.
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Affiliation(s)
- P J Daas
- Department of Food Technology and Nutritional Sciences, Wageningen Agricultural University, The Netherlands
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28
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Conformational statistics of pectin substances in solution by a Metropolis Monte Carlo study. Carbohydr Polym 1997. [DOI: 10.1016/s0144-8617(96)00161-0] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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Ralet MC, Thibault JF. Extraction and characterisation of very highly methylated pectins from lemon cell walls. Carbohydr Res 1994. [DOI: 10.1016/0008-6215(94)84046-6] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Forni E, Penci M, Polesello A. A preliminary characterization of some pectins from quince fruit (Cydonia oblonga Mill.) and prickly pear (Opuntia ficus indica) peel. Carbohydr Polym 1994. [DOI: 10.1016/0144-8617(94)90183-x] [Citation(s) in RCA: 56] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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HOAGLAND P, KONJA G, FISHMAN M. Component Analysis of Disaggregation of Pectin During Plate Module Ultrafiltration. J Food Sci 1993. [DOI: 10.1111/j.1365-2621.1993.tb04355.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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Malovikova A, Rinaudo M, Milas M. On the characterization of polygalacturonate salts in dilute solution. Carbohydr Polym 1993. [DOI: 10.1016/0144-8617(93)90070-k] [Citation(s) in RCA: 29] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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33
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Kravtchenko T, Penci M, Voragen A, Pilnik W. Enzymic and chemical degradation of some industrial pectins. Carbohydr Polym 1993. [DOI: 10.1016/0144-8617(93)90151-s] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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Kravtchenko T, Voragen A, Pilnik W. Studies on the intermolecular distribution of industrial pectins by means of preparative ion-exchange chromatography. Carbohydr Polym 1992. [DOI: 10.1016/0144-8617(92)90121-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Berth G. Methodical aspects of characterization of alginate and pectate by light scattering and viscometry coupled with GPC. Carbohydr Polym 1992. [DOI: 10.1016/0144-8617(92)90047-t] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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