Pectins and their manipulation:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Oxford [u.a.]
Blackwell Publ.
2002
Boca Raton, FL [u.a.] CRC Pr. |
| Edition: | 1. publ. |
| Series: | Sheffield biological sciences
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Item Description: | Includes bibliographical references and index |
| Physical Description: | XII, 250 S. graph. Darst. |
| ISBN: | 1841272280 0849397898 |
Staff View
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Record in the Search Index
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|---|---|
| adam_text | Titel: Pectins and their manipulation
Autor: Seymour, Graham B.
Jahr: 2002
Contents
1 The chemical structure of pectins 1
HENK A. SCHOLS and ALPHONS G. J. VORAGEN
1.1 Introduction 1
1.2 Chemical structure of pectins 2
1.2.1 Structural elements 6
1.3 Chemical stability of pectins 18
1.4 Pectins as food ingredients 19
1.5 Pectins as bioactive compounds 21
1.6 Methodology in pectin research 22
References 25
2 Interactions between pectins and other polymers 30
ANDREW J. MORT
2.1 Introduction 30
2.2 An overview of cell wall models 30
2.3 Experimental approaches to the study of covalent crosslinks between polymers 31
2.4 What types of crosslinks to expect 33
2.5 Historical perspective on crosslinks to pectins 33
2.6 Evidence in 1973 for a xyloglucan-pectin linkage and a pectin-protein linkage 34
2.7 Testing the 1973 cell wall model 35
2.8 Recent evidence for the existence of some crosslinking between pectin and
hemicellulose 38
2.9 Ester linkages between pectin and other polymers 41
2.10 Recent evidence for the existence of some crosslinking between pectin and
extensin 42
2.11 Considering crosslinks and cell wall dynamics 44
2.12 Miscellaneous interactions of pectins with other polymers 45
2.12.1 Covalent interactions 45
2.12.2 Noncovalent interactions 46
2.13 General conclusions 47
Acknowledgements 47
References 47
3 Biosynthesis of pectins 52
DEBRA MOHNEN
3.1 Introduction 52
3.2 What is the structure of newly synthesized pectin? 53
3.3 Subcellular location of pectin synthesis 53
3.4 Synthesis of the nucleotide-sugar substrates required for pectin synthesis 59
CONTENTS
3.4.1 Undine diphosphate-a-D-galacturonic acid (UDP-GalA) 62
3.4.2 Undine diphosphate-p-L-arabinose (UDP-L-Ara) 63
3.4.3 Uridine diphosphate-P-L-rhamnose (UDP-L-Rha) 64
3.4.4 Uridine diphosphate-a-D-galactose (UDP-Gal) 65
3.4.5 Uridine diphosphate-a-D-glucuronic acid (UDP-GlcA) 66
3.4.6 Uridine diphosphate-cc-D-xylose (UDP-Xyl) 68
3.4.7 Guanosine diphosphate-p-L-fucose (GDP-Fuc) 68
3.4.8 Uridine diphosphate-a-D-apiose (UDP-apiose) 70
3.4.9 Guanosine diphosphate-P-L-galactose (GDP-Gal) 71
3.4.10 XXX-Kdo, XXX-Dha and XXX-aceric acid 71
3.5 Glycosyltransferases involved in pectin biosynthesis 72
3.5.1 Synthesis of homogalacturonan 73
3.5.2 Synthesis of substituted homogalacturonans 78
3.5.3 Synthesis of rhamnogalacturonan I (RG-I) 82
3.6 Future directions and resources for studying pectin biosynthesis 87
Acknowledgements 88
References 88
4 Biophysical properties of pectins 99
MICHAEL C. JARVIS
4.1 Introduction 99
4.2 The mechanical properties of biopolymer gels 103
4.2.1 Gel structure 103
4.2.2 Mechanisms for the deformation of gels under stress 104
4.2.3 Single-chain mechanics 105
4.2.4 Junction zones under mechanical stress 107
4.3 Mechanochemistry of the component chains of pectins 111
4.3.1 Chain conformation 111
4.3.2 Single pectic chains under tension 113
4.3.3 Chain aggregation and the potential formation of junction zones 115
4.3.4 Covalent crosslinks 118
4.4 Conclusions: pectic gels under stress 121
References 123
5 Cell and developmental biology of pectins 131
J. PAUL KNOX
5.1 Introduction to pectin biology 131
5.2 Tools and approaches for the analysis of pectins in planta 132
5.3 Pectins and the cell wall 134
5.3.1 Pectic polysaccharides and matrix properties 134
5.3.2 Pectin and cell wall architecture 135
5.4 Pectins and cell processes 138
5.4.1 Pectins, metabolism and signalling 138
5.4.2 Cell proliferation 139
5.4.3 Cell expansion 139
5.4.4 Cell differentiation 142
5.4.5 Pectins and the intercellular matrix: cell adhesion 143
5.5 Prospects 145
References 146
CONTENTS xi
6 Modification and degradation of pectins 150
GREGORY A. TUCKER and GRAHAM B. SEYMOUR
6.1 Introduction 150
6.2 Pectin-degrading enzymes 150
6.2.1 Pectinesterase 153
6.2.2 Polygalacturonase 154
6.2.3 Pectate lyase 155
6.2.4 Pectin acetylesterase 156
6.2.5 (3-Galactosidase and a-arabinosidase 157
6.2.6 Rhamnogalacturonase and minor pectinases 157
6.2.7 Peroxidase 158
6.3 Pectin modification during plant development 158
6.3.1 Fruit ripening 158
6.3.2 Abscission 162
6.3.3 Growth 162
6.4 Functional analysis of pectinases 163
6.5 Application of gene silencing techniques 164
6.6 Use of mutants 166
6.7 Conclusion and prospects 167
References 168
7 Microbial pectinases 174
JACQUES A. E. BENEN, JEAN-PAUL VINCKEN
and GERT-JAN W. M. VAN ALEBEEK
7.1 Introduction 174
7.2 Polygalacturonasesl75
7.2.1 Exopolygalacturonases 179
7.2.2 Endo-xylogalacturonan hydrolase 181
7.2.3 Endopolygalacturonases 181
7.3 Pectate and pectin lyases 190
7.3.1 Exo-pectate lyases and oligogalacturonan lyase 193
7.3.2 Endo-pectate lyases 193
7.3.3 Pectin lyases 197
7.4 Heterogalacturonases 202
7.4.1 Endo-acting rhamnogalacturonan-degrading enzymes 203
7.4.2 Rhamnogalacturonan rhamnohydrolase 207
7.4.3 Rhamnogalacturonan galacturonohydrolase 208
7.4.4 Synergy in rhamnogalacturonan degradation 208
7.5 Pectic esterases 208
7.5.1 Pectin methylesterases 209
7.5.2 Pectin homogalacturonan acetylesterases 211
7.5.3 Rhamnogalacturonan acetylesterases 213
References 215
Xii CONTENTS
8 Commercial pectin preparations 222
CLAUS ROLIN
8.1 Production 222
8.1.1 Raw materials 222
8.1.2 Production process for high-ester pectin 223
8.1.3 Production process for low-ester and amidated pectin 224
8.1.4 Standardization 224
8.2 Commercial definitions and standards 225
8.2.1 Pectin as defined by national and international authorities 225
8.2.2 Vocabulary of terminology and concepts 226
8.3 General properties 227
8.3.1 Composition 227
8.3.2 Acidic properties 228
8.3.3 Interactions 229
8.3.4 Chemical stability 229
8.3.5 Parameters influencing thickening and gelling 229
8.4 Handling advice 232
8.4.1 Making an aqueous solution 232
8.4.2 Mixing pectin with other ingredients 233
8.4.3 Making gels 234
8.4.4 Avoiding degradation—storing pectin 235
8.5 Uses 235
8.5.1 Sweet, fruit-flavored gels 235
8.5.2 Use with fermented or acidified milk 236
8.5.3 Stabilization of oil-in-water emulsions 238
8.5.4 Fat replacement 238
8.5.5 Pharmaceutical uses 238
Acknowledgements 239
References 239
Index 242
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| indexdate | 2024-07-09T19:17:55Z |
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| language | English |
| lccn | 2003447720 |
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| spelling | Pectins and their manipulation edited by Graham B. Seymour and J. Paul Knox 1. publ. Oxford [u.a.] Blackwell Publ. 2002 Boca Raton, FL [u.a.] CRC Pr. XII, 250 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Sheffield biological sciences Includes bibliographical references and index Pectine Polissacarídeos (manipulação) larpcal Pectin Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Biochemie (DE-588)4006777-4 gnd rswk-swf Chemische Struktur (DE-588)4009857-6 gnd rswk-swf Chemische Reaktion (DE-588)4009853-9 gnd rswk-swf Pektine (DE-588)4173611-4 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Pektine (DE-588)4173611-4 s Chemische Struktur (DE-588)4009857-6 s DE-604 Chemische Reaktion (DE-588)4009853-9 s Biochemie (DE-588)4006777-4 s Lebensmitteltechnologie (DE-588)4034901-9 s Seymour, Graham B. Sonstige oth Knox, J. Paul Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010501710&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Pectins and their manipulation Pectine Polissacarídeos (manipulação) larpcal Pectin Lebensmitteltechnologie (DE-588)4034901-9 gnd Biochemie (DE-588)4006777-4 gnd Chemische Struktur (DE-588)4009857-6 gnd Chemische Reaktion (DE-588)4009853-9 gnd Pektine (DE-588)4173611-4 gnd |
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| title | Pectins and their manipulation |
| title_auth | Pectins and their manipulation |
| title_exact_search | Pectins and their manipulation |
| title_full | Pectins and their manipulation edited by Graham B. Seymour and J. Paul Knox |
| title_fullStr | Pectins and their manipulation edited by Graham B. Seymour and J. Paul Knox |
| title_full_unstemmed | Pectins and their manipulation edited by Graham B. Seymour and J. Paul Knox |
| title_short | Pectins and their manipulation |
| title_sort | pectins and their manipulation |
| topic | Pectine Polissacarídeos (manipulação) larpcal Pectin Lebensmitteltechnologie (DE-588)4034901-9 gnd Biochemie (DE-588)4006777-4 gnd Chemische Struktur (DE-588)4009857-6 gnd Chemische Reaktion (DE-588)4009853-9 gnd Pektine (DE-588)4173611-4 gnd |
| topic_facet | Pectine Polissacarídeos (manipulação) Pectin Lebensmitteltechnologie Biochemie Chemische Struktur Chemische Reaktion Pektine Aufsatzsammlung |
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