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1
Nuzzo, Assunta, Pierluigi Mazzei, Davide Savy, Vincenzo Di Meo, and Alessandro Piccolo. "Bio-Based Hydrogels Composed of Humic Matter and Pectins of Different Degree of Methyl-Esterification." Molecules 25, no. 12 (June 25, 2020): 2936. http://dx.doi.org/10.3390/molecules25122936.
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We prepared humo-pectic hydrogels through ionotropic gelation by crosslinking natural pectins of different degree of methyl-esterification with either humic substances (HS) extracted from cow manure compost or humic-like substances (HULIS) from depolymerized lignocellulose biorefinery waste. The hydrogels were characterized by solid-state 13C-NMR spectroscopy, scanning electron microscopy, spectroscopic magnetic resonance imaging and rheological analyses. Their ability to work as controlled release systems was tested by following the release kinetics of a previously incorporated model phenolic compound, like phloroglucinol. Our results indicated that the release properties of hydrogels were influenced by the molecular composition of HS and HULIS and by the different degrees of methyl-esterification of pectins. The hydrogel made by the high methoxyl pectin and HS showed the fastest rate of phloroglucinol release, and this was attributed not only to its morphological structure and crosslinking density but also to the least formation of ionic interactions between phloroglucinol and the polysaccharidic chains. Our study suggests that the efficiency of novel humo-pectic hydrogels as sustainable carriers of agroproducts to crops is related to a careful choice of the characteristics of their components.
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Belkheiri, Anissa, Ali Forouhar, Alina Violeta Ursu, Pascal Dubessay, Guillaume Pierre, Cedric Delattre, Gholamreza Djelveh, Slim Abdelkafi, Nasser Hamdami, and Philippe Michaud. "Extraction, Characterization, and Applications of Pectins from Plant By-Products." Applied Sciences 11, no. 14 (July 18, 2021): 6596. http://dx.doi.org/10.3390/app11146596.
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Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, and gelling agents. Pectins are polysaccharides composed of a large linear segment of α-(1,4) linked d-galactopyranosyluronic acids interrupted by β-(1,2)-linked l-rhamnoses and ramified by short chains composed of neutral hexoses and pentoses. The characteristics and applications of pectins are strongly influenced by their structures depending on plant species and tissues but also extraction methods. The aim of this review is therefore to highlight the structures of pectins and the various methods used to extract them, including conventional ones but also microwave heating, ultrasonic treatment, and dielectric barrier discharge techniques, assessing physico-chemical parameters which have significant effects on pectin characteristics and applications as techno-functional and bioactive agents.
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Wisniewski, Michael, Glen Davis, and Katherine Bowers. "LOCALIZATION OF PECTINS IN XYLEM RAY CELLS OF WOODY PLANTS." HortScience 27, no. 6 (June 1992): 656g—657. http://dx.doi.org/10.21273/hortsci.27.6.656g.
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Our previous research has indicated that the pit membrane regulates deep supercooling of xylem parenchyma in woody plants. This area of the cell wall is composed of three layers that may be rich in pectins. Since pectins may define the porosity of the cell wall they may also regulate deep supercooling. The present study examined pectin distribution in ray cells using monoclonal antibodies, that recognize un-esterified (JIM5) and methyl-esterified (JIM7) epitopes of pectin, in conjuction with immunogold electron microscopy. Antibodies were obtained courtesy of J. Paul Knox, John Innes Inst., U.K. Dormant and non-dormant tissues of Prunus persica, Cornus florida and Salix babylonica were utilized. Labelling with JIM7 revealed that methyl-esterified pectins were abundant and evenly distributed within the primary cell wall and amorphous layer. Labelling with JIM5 revealed that un-esterified pectins were located specifically within the pit membrane, in the outer region of the primary cell wall. No differences were observed between species, however, preliminary data indicated that JIM5 labelling was greater in dormant than in non-dormant tissues.
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Hwang, Seung Won, and Jae Sup Shin. "Pectin-Coated Curcumin-Chitosan Microparticles Crosslinked with Mg2+ for Delayed Drug Release in the Digestive System." International Journal of Polymer Science 2018 (September 17, 2018): 1–7. http://dx.doi.org/10.1155/2018/2071071.
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Curcumin-loaded chitosan-pectin microparticles based on polymeric microencapsulation were prepared by two methods to delay the release of curcumin in the digestive system, employing Mg2+ as a pectin-crosslinking agent for the first time. Pectin-coated curcumin-chitosan microparticles (C-g-PMg) and curcumin-loaded chitosan-pectin composite microparticles (C-PMg-g) were formulated, and their release profiles at pH 1.2 and at pH 6.8 were tested. The former (C-g-PMg) showed slower curcumin release profiles than the latter (C-PMg-g) because the C-g-PMg are composed of two layers, a chitosan-glutaraldehyde layer and a pectin-Mg2+ layer, which together hold the curcumin for a longer duration. Of the pectin-coated microparticles, those crosslinked with Mg2+ showed a slower release rate than those crosslinked with Ca2+, but the former showed a faster release rate at pH 6.8 in the presence of pectinase, acting as a promising drug delivery carrier for treating a colonic disease. The pectin layer and the pectin-crosslinking agent play a vital role in prolonging the release of curcumin until pectin is degraded by pectinase.
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Hegde, Supreetha, and Niels O. Maness. "Changes in Apparent Molecular Mass of Pectin and Hemicellulose Extracts during Peach Softening." Journal of the American Society for Horticultural Science 123, no. 3 (May 1998): 445–56. http://dx.doi.org/10.21273/jashs.123.3.445.
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Pectin and hemicellulose were solubilized from cell walls of peach [Prunus persica (L.) Batsch] fruit differing in firmness by extraction with imidazole and sodium carbonate (pectin extracts), followed by a graded series of potassium hydroxide (hemicellulose extracts). The extracts were subjected to size exclusion chromatography. In imidazole extracts, as fruit softened, there was an increase in proportion of a large apparent molecular mass peak, with a galacturonosyl to rhamnosyl residue ratio resembling a rhamnogalacturonan-like polymer. A smaller apparent molecular mass peak was enriched in galacturonic acid and probably represented a broad polydisperse peak derived from more homogalacturonan-like polymers. In sodium carbonate extracts, a homogalacturonan-like polymer appeared to elute primarily as a higher apparent molecular mass constituent, which increased in quantity relative to other constituents as fruit softened. In cold 1 mol·L-1 KOH extracts three peaks predominated. A xyloglucan-like polymer appeared to elute predominantly in the second peak and fucose was strongly associated with it. In 4 mol·L-1 KOH extracts (tightly bound hemicellulose) the higher apparent molecular mass peak was predominantly acidic and presumably of pectic origin. The smaller apparent molecular mass peaks were composed primarily of neutral sugars, the second peak became smaller and the third peak larger as fruit softened. The ability to separate pectin and xyloglucan-like polymer as two separate fractions based on charge suggests that the nature of any pectin-hemicellulose interaction in this fraction is probably one of physical entrapment of pectin fractions by hemicellulose and not principally by covalent crosslinking between the two polysaccharide classes in peach. Flesh firmness serves as an important determinant of quality in peaches. Our results indicate that apparent molecular mass of both pectins and hemicelluloses changed as peaches softened, resulting in alteration of cell wall structure and associated with decreased tissue cohesion.
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BROWN, Ian E., Marie H. MALLEN, Simon J. CHARNOCK, Gideon J. DAVIES, and Gary W. BLACK. "Pectate lyase 10A from Pseudomonas cellulosa is a modular enzyme containing a family 2a carbohydrate-binding module." Biochemical Journal 355, no. 1 (February 26, 2001): 155–65. http://dx.doi.org/10.1042/bj3550155.
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Pectate lyase 10A (Pel10A) enzyme from Pseudomonas cellulosa is composed of 649 residues and has a molecular mass of 68.5kDa. Sequence analysis revealed that Pel10A contained a signal peptide and two serine-rich linker sequences that separate three modules. Sequence similarity was seen between the 9.2kDa N-terminal module of Pel10A and family 2a carbohydrate-binding modules (CBMs). This N-terminal module of Pel10A was shown to encode an independently functional module with affinity to crystalline cellulose. A high sequence identity of 66% was seen between the 14.2kDa central module of Pel10A and the functionally uncharacterized central modules of the xylan-degrading enzymes endoxylanase 10B, arabinofuranosidase 62C and esterase 1D, also from P. cellulosa. The 35.8kDa C-terminal module of Pel10A was shown to have 30 and 36% identities with the family 10 pectate lyases from Azospirillum irakense and an alkaliphilic strain of Bacillus sp. strain KSM-P15, respectively. This His-tagged C-terminal module of the Pel10A was shown to encode an independent catalytic module (Pel10Acm). Pel10Acm was shown to cleave pectate and pectin in an endo-fashion and to have optimal activity at pH10 and in the presence of 2mM Ca2+. Highest enzyme activity was detected at 62°C. Pel10Acm was shown to be most active against pectate (i.e. polygalacturonic acid) with progressively less activity against 31, 67 and 89% esterified citrus pectins. These data suggest that Pel10A has a preference for sequences of non-esterified galacturonic acid residues. Significantly, Pel10A and the P. cellulosa rhamnogalacturonan lyase 11A, in the accompanying article [McKie, Vincken, Voragen, van den Broek, Stimson and Gilbert (2001) Biochem. J. 355, 167–177], are the first CBM-containing pectinases described to date.
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Li, Fen, Zhao Xu, Xiaoyan Wen, Xiaoyong Li, Yanhong Bai, and Jianjun Li. "Preparation and characterization of Ca(II) cross-linking modified pectin microspheres for Pb(II) adsorption." Water Science and Technology 79, no. 8 (April 15, 2019): 1484–93. http://dx.doi.org/10.2166/wst.2019.151.
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Abstract A novel adsorbent, composed of cross-linked de-esterified pectin microspheres, was prepared via cross-linking with Ca(II) and modification by de-esterified pectin, low-methoxyl pectin (LMP) and pectic acid (PA). Fourier transform infrared (FTIR), energy dispersive spectrometry (EDS), scanning electron microscopy (SEM) and atomic absorption spectroscopy (AAS) were applied too, exhibiting a successful fabrication, good adsorption ability, and well-defined surface microstructure beneficial to Pb(II) adsorption. The adsorption ability of pectin microspheres (PMs), low-methoxyl pectin microspheres (LMPMs) and pectic acid microspheres (PAMs) for Pb(II) in aqueous solution were explored. The maximum adsorption capacity of PMs, LMPMs and PAMs was 127 mg·g−1, 292 mg·g−1 and 325 mg·g−1 at pH 5.0 respectively, indicating a great improvement of LMPMs and PAMs in the adsorption ability for Pb(II) compared with PMs. Furthermore, the adsorption mechanism was proposed. The experimental data were well fitted with pseudo-second-order kinetic and Langmuir isotherm models. Five-cycle reusability tests demonstrated that microspheres could be used repeatedly. All the results confirmed that LMPMs and PAMs, which presented outstanding adsorption capability and reusability, could be a good candidate for wastewater purification.
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Munhoz, Cláudia Leite, Eliana Janet Sanjinez-Argandoña, and Manoel Soares Soares-Júnior. "Extração de pectina de goiaba desidratada." Food Science and Technology 30, no. 1 (March 5, 2010): 119–25. http://dx.doi.org/10.1590/s0101-20612010005000013.
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Goiabas (Psidium guajava L.) cultivar Pedro Sato foram utilizadas para extração de pectina. Os frutos separados polpa e polpa com casca foram secos em estufa com circulação de ar. Amostras secas foram caracterizadas física e quimicamente. O planejamento composto central rotacional com quatro pontos axiais e três repetições no ponto central foi utilizado para determinar o rendimento de extração de pectina das farinhas de polpa e de polpa com casca de goiaba. A extração foi realizada em 4 g de farinha para 200 mL de solução de ácido cítrico em diferentes concentrações e em diferentes tempos de extração, a temperatura de 97 ºC. As pectinas obtidas nas melhores condições de extração foram caracterizadas. A extração de pectina com ácido cítrico e precipitação alcoólica forneceu rendimentos acima de 11% para a farinha de polpa e de polpa com casca de goiaba. As melhores condições de extração foram: concentração de ácido cítrico de 5 g.100 g-1 e tempo de extração de 60 minutos. As pectinas obtidas apresentaram-se de baixa esterificação e com teor de ácido galacturônico próximo ao padrão comercial (65%).
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Western, Tamara L. "Changing spaces: the Arabidopsis mucilage secretory cells as a novel system to dissect cell wall production in differentiating cellsThis review is one of a selection of papers published in the Special Issue on Plant Cell Biology." Canadian Journal of Botany 84, no. 4 (April 2006): 622–30. http://dx.doi.org/10.1139/b06-008.
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As the outer boundary of plant cells, the cell wall is integral to all aspects of plant growth, development, and interactions with the environment. Dicot primary cell walls are composed of a network of cellulose, hemicellulose and proteins embedded in a matrix of acidic pectins. Pectins are synthesized in the Golgi apparatus by the sequential addition of nucleotide sugars by glycosyltransferases, following which they are secreted to the apoplast. During their differentiation, the mucilage secretory cells (MSCs) of the Arabidopsis seed coat undergo sequential biosynthesis and secretion of a primarily pectinaceous mucilage followed by secondary cell wall production. Several genes affecting MSC differentiation have been identified with roles ranging from the production of nucleotide sugar substrates for pectin synthesis to putative cell wall modification enzymes to transcription factors required to control MSC differentiation. These preliminary studies of the MSCs demonstrate that they will play a valuable role in gene discovery related to cell wall production and modification. Furthermore, they have the potential to become an important system in which to study the interaction and regulation of pectin biosynthetic factors in differentiating cells. These results will contribute to answering the important question of how cell wall production and modification occur throughout a growing plant living in a complex environment.
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Zeeb, Benjamin, Theresa Jost, David Julian McClements, and Jochen Weiss. "Segregation Behavior of Polysaccharide–Polysaccharide Mixtures—A Feasibility Study." Gels 5, no. 2 (May 13, 2019): 26. http://dx.doi.org/10.3390/gels5020026.
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The segregative phase separation behavior of biopolymer mixtures composed entirely of polysaccharides was investigated. First, the electrical, optical, and rheological properties of alginate, modified beet pectin, and unmodified beet pectin solutions were characterized to determine their electrical charge, molecular weight, solubility, and flow behavior. Second, suitable conditions for inducing phase segregation in biopolymer mixtures were established by measuring biopolymer concentrations and segregation times. Third, alginate–beet pectin mixtures were blended at pH 7 to promote segregation and the partitioning of the biopolymers between the upper and lower phases was determined using UV–visible spectrophotometry, colorimetry, and calcium sensitivity measurements. The results revealed that phase separation depended on the overall biopolymer concentration and the degree of biopolymer hydrophobicity. A two-phase system could be formed when modified beet pectins (DE 68%) were used but not when unmodified ones (DE 53%) were used. Our measurements demonstrated that the phase separated systems consisted of a pectin-rich lower phase and an alginate-rich upper phase. These results suggest that novel structures may be formed by utilization of polysaccharide–polysaccharide phase separation. By controlling the product formulation and processing conditions it may therefore be possible to fabricate biopolymer particles with specific dimensions, shapes, and internal structures.
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Gafuma, Samuel, Diriisa Mugampoza, and G. W. Byarugaba-Bazirake. "Starch and Pectin Affect Hardness of Cooked Bananas." Journal of Food Research 7, no. 6 (October 16, 2018): 107. http://dx.doi.org/10.5539/jfr.v7n6p107.
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Texture is an important quality attribute of fresh and processed foods. In plant foods, texture is closely related with the structural integrity of the primary cell walls and middle lamella that is mainly composed of pectic substances. Bananas mainly contain water, starch, pectin and fibre which influence texture. Cooking bananas soften on cooking but harden on cooling. Despite many studies on retrogradation of starch and its effects on texture, little is known about the effect of added starch and/or breakdown of pectin on hardness of bananas upon cooking and cooling. In this study, the effects of added pectin and starch and structural elimination of pectin on hardness of bananas during cooking and cooling were investigated.
Hydrolysis of pectin resulted in significantly harder bananas during cooking and upon cooling (P<0.05). Hardness of starch-treated bananas increased significantly with increasing starch concentration upon cooking and cooling relative to the control (P<0.05). However, treatment of bananas with added pectin alone resulted in an insignificant increase in hardness relative to the control. Upon cooling, hardness of pectin-treated bananas decreased significantly with increasing pectin concentration (P<0.05). Hardness of cooked bananas treated with a combination of starch and pectin increased but was not significantly different from the control. Upon cooling, hardness of the starch-pectin treated bananas decreased with increasing concentration similar to the effect of pectin when added alone.
Current results showed that starch addition increases hardness of bananas upon cooking and cooling. However, pectin addition decreases hardness of cooked bananas upon cooling while structural elimination of pectin increases hardness upon cooking and cooling. These results imply that pectin contributes to a softer texture of bananas during cooking and cooling whereas starch increases hardness in cooked bananas. Pectin can therefore be added up to 5% to decrease hardness of cooked bananas.
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Dayan, Mustafa Orhun, and Tugba Ozaydın. "A Comparative Morphometrical Study of the Pecten Oculi in Different Avian Species." Scientific World Journal 2013 (2013): 1–5. http://dx.doi.org/10.1155/2013/968652.
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In this study was investigated the structure of pecten oculi in the ostrich, duck, pigeon, turkey, and starling. The pecten oculi of the ostrich was vaned type and made up primary, secondary, and few tertiary lamellae. However, duck, pigeon, turkey and starling had a pleated-type pecten oculi which displayed folded structure. The numbers of pleats of the pectens were 12, 13-14, 21-22, and 17 in duck, pigeon, turkey, and starling, respectively. Light microscopic investigation demonstrated that pecten oculi is basically composed of numerous capillaries, large blood vessels, and pigment cells in all investigating avian species. Capillaries were 20.23, 14.34, 11.78, 12.58, and 12.78 μm in diameter in ostrich, duck, pigeon, turkey, and starling, respectively. The capillaries are surrounded by thick basal membrane, and pigmented cells were observed around the capillaries.
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Fauvart, Maarten, Natalie Verstraeten, Bruno Dombrecht, Ruth Venmans, Serge Beullens, Christophe Heusdens, and Jan Michiels. "Rhizobium etli HrpW is a pectin-degrading enzyme and differs from phytopathogenic homologues in enzymically crucial tryptophan and glycine residues." Microbiology 155, no. 9 (September 1, 2009): 3045–54. http://dx.doi.org/10.1099/mic.0.027599-0.
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While establishing a nitrogen-fixing symbiosis with leguminous plants, rhizobia are faced with the problem of penetrating the plant cell wall at several stages of the infection process. One of the major components of this barrier is pectin, a heteropolysaccharide composed mainly of galacturonic acid subunits. So far, no enzymes capable of degrading pectin have been isolated from rhizobia. Here, we make an inventory of rhizobial candidate pectinolytic enzymes based on available genome sequence data and present an initial biochemical and functional characterization of a protein selected from this list. Rhizobium etli hrpW is associated with genes encoding a type III secretion system, a macromolecular structure that allows bacteria to directly inject so-called effector proteins into a eukaryotic host's cell cytosol and an essential virulence determinant of many Gram-negative pathogenic bacteria. In contrast to harpin HrpW from phytopathogens, R. etli HrpW possesses pectate lyase activity and is most active on highly methylated substrates. Through comparative sequence analysis, three amino acid residues crucial for the observed enzymic activity were identified: Trp192, Gly212 and Gly213. Their importance was confirmed by site-directed mutagenesis and biochemical characterization of the resulting proteins, with the tryptophan mutant showing no detectable pectate lyase activity and the double-glycine mutant's activity reduced by about 80 %. Surprisingly, despite hrpW expression being induced specifically on the plant root surface, a knockout mutation of the gene does not appear to affect symbiosis with the common bean Phaseolus vulgaris.
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Kreitschitz, Agnieszka, Zerihun Tadele, and Edyta M. Gola. "Slime cells on the surface ofEragrostisseeds maintain a level of moisture around the grain to enhance germination." Seed Science Research 19, no. 1 (March 2009): 27–35. http://dx.doi.org/10.1017/s0960258508186287.
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AbstractEragrostisis a cosmopolitan genus of the familyPoaceae. Several wild species, includingE. pilosa(L.) Beauv., are harvested for food, but the only cultivated crop-species is tef [E. tef(Zucc.) Trotter]. Despite its importance as a staple food and its plasticity to diverse environmental conditions, little is known about the structural and physiological strategies that adapt tef seeds to endure diverse and variable moisture regimes. Here, we report the presence of slime cells, a type of modified epidermal cell, covering the fruit of tef and its wild relative,E. pilosa. The slime produced byEragrostisbelongs to the ‘true’ slime type, since it is exclusively composed of pectins. Pectin forms uniform layers on the cell wall inner surface, which are confined by a thin cellulose layer to prevent release into the cell lumen. In the presence of water, pectins quickly hydrate, causing swelling of the slime cells. This is followed by their detachment, which may be controlled by a thin cuticle layer on the fruit surface. The ability of slime to absorb and maintain moisture around the grain is thought to be an adaptive feature forEragrostisgrowing in dry habitats. This retention of water by slime may create conditions that are suitable for rapid germination.
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Ylimartimo, A., G. Laflamme, M. Simard, and D. Rioux. "Ultrastructure and cytochemistry of early stages of colonization by Gremmeniella abietina in Pinus resinosa seedlings." Canadian Journal of Botany 75, no. 7 (July 1, 1997): 1119–32. http://dx.doi.org/10.1139/b97-123.
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This paper provides details on the infection processes at the ultrastructural level in Pinus resinosa Ait. seedlings during early stages of colonization by Gremmeniella abietina (Lagerb.) Morelot. Different gold-conjugated enzymes and antibodies were used to cytochemically localize cellulose, pectin, fungal laccase, and the pathogen cells in host tissues. Gremmeniella abietina penetrated into the host through stomata of the short shoot bracts and sparsely colonized both intercellular and intracellular areas of the bract tissues. The colonizing hyphae usually had a thick wall surrounded by an extracellular sheath composed of fibrillar material. Microhyphaelike cells were observed as having penetrated host cell walls. The fungal cells (except the extracellular sheath), even when embedded in cellulosic or pectic material of host tissues, did not appear to contain cellulose or pectin. We suggest that G. abietina is able to degrade cellulose and pectin and that phenoloxidases secreted by the pathogen could be involved in host cell wall degradation. The results indicate that the extracellular sheath of G. abietina is implicated in host–pathogen interactions such as attachment of hyphae to the host surface and cell wall degradation during colonization of host tissues. Key words: Gremmeniella, Pinus, infection processes, cell wall degradation, extracellular fungal sheath, gold labelling.
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Yao, Gang, Jialei Xu, Xiang Wang, Jiaojaio Lu, Mi K. Chan, Yifa Zhou, and Lin Sun. "Structural Characterization of Pectic Polysaccharides From Bupleurum chinense DC." Natural Product Communications 15, no. 6 (June 1, 2020): 1934578X2093165. http://dx.doi.org/10.1177/1934578x20931654.
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Bupleurum chinense DC, a traditional medicinal plant in China that has many pharmacological effects, contains polysaccharide as one of its active components. In this study, we isolated and structurally characterized the polysaccharide from B. chinense. Water-soluble polysaccharides (termed WBCP) were extracted from the plant and fractionated by anion-exchange and size exclusion chromatographies. From this procedure, we obtained a homogeneous acidic polysaccharide (WBCP-A2) and determined its monosaccharide composition. Analysis by FT infrared and 13C NMR spectroscopies, along with enzymatic hydrolysis, indicated that WBCP-A2 is a pectic polysaccharide, composed of rhamnogalacturonan I, rhamnogalacturonan II, highly methyl-esterified homogalacturonan (HG), and either non- or low methyl-esterified HG domains. These different fractions may be covalently linked through HG segments to form the complex pectin molecules.
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Rioux, D., M. Nicole, M. Simard, and G. B. Ouellette. "Immunocytochemical Evidence that Secretion of Pectin Occurs During Gel (Gum) and Tylosis Formation in Trees." Phytopathology® 88, no. 6 (June 1998): 494–505. http://dx.doi.org/10.1094/phyto.1998.88.6.494.
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During gel (gum) formation in angiosperm trees, fibrillar material accumulated in protective layers of xylem parenchyma cells before being secreted across half-bordered pit membranes into vessel elements. Immunogold labeling demonstrated that this fibrillar material was mainly composed of partially esterified pectic polysaccharides. The primary wall of expanding tyloses, an extension of the parenchyma protective layer, secreted similar pectic substances to completely block vessel elements. In most studies, these occluding structures were reported to be formed in response to causative factors such as aging processes, injuries, or infections. Current observations support the view that partial to complete embolism, which almost always accompanies these factors, might be the main cause triggering the formation of vessel occlusions. Whereas pectin seems to be the basic component of gels (gums) and of the external layer of tyloses, other substances, such as phenols, were also detected either as a part of these plugs or as accumulations beside them in vessels. Finally, it is proposed that the term ‘gel’ instead of ‘gum’ be used in future studies to describe the occluding material secreted by ray and paratracheal parenchyma cells.
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Santos, Everton Ferreira, Rychardson Rocha Araújo, Eurico Eduardo Pinto Lemos, and Laurício Endres. "QUANTIFICAÇÃO DE COMPOSTOS BIOATIVOS EM FRUTOS DE MANGABA (Hancornia speciosa Gomes) NATIVOS DE ALAGOAS." Revista Ciência Agrícola 15, no. 1 (September 14, 2017): 17. http://dx.doi.org/10.28998/rca.v15i1.3017.
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<p class="Body">A mangabeira (<em>Hancornia speciosa</em> Gomes) é uma espécie frutífera nativa do Brasil, com vasta distribuição em várias regiões do País, especialmente nos tabuleiros costeiros e baixadas litorâneas do Nordeste e nos Cerrados das regiões Centro-Oeste, Norte e Sudeste. Em Alagoas, ocorre naturalmente em áreas de Tabuleiros Costeiros e em faixas litorâneas do Estado, onde é explorado de forma extrativista tanto para o consumo <em>in natura</em> como para o processamento. A mangabeira, sofre, nestas áreas, sérios riscos de extinção devido à exploração irracional nos ecossistemas, necessitando de estudos que viabilizem a coleta de germoplasma e instalação de coleções e pomares comerciais, quase inexistentes. O estudo das suas características bioquímico-nutricionais é importante, pois contribui para a valorização da espécie e sua exploração racional, como também sua inserção no mercado competitivo de frutas como produto diferenciado, além de contribuir para promoção da saúde humana. O objetivo deste trabalho foi realizar a quantificação de compostos bioativos em frutos de mangabeira nativos do litoral de Alagoas. Foram quantificados os teores de antocianinas, flavonóides, pectina total e pectina solúvel. A polpa dos frutos apresentaram teores de antocianinas e flavonóides de 4,42 mg.100g<sup>-1</sup> e 6,29 mg.100g<sup>-1, </sup>respectivamente e teores médios de pectina total de 1,28% e pectina solúvel de 1,09%. Os frutos analisados demonstraram possuir características funcionais que possibilitam sua utilização tanto de forma <em>in natura</em> como pelas indústrias de alimentos, contribuindo para sua inserção no mercado como produto diferenciado.</p>
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Dos Santos, Everton Ferreira, Rychardson Rocha De Araújo, Eurico Eduardo Pinto De Lemos, and Laurício Endres. "QUANTIFICAÇÃO DE COMPOSTOS BIOATIVOS EM FRUTOS DE UMBU (Spondias tuberosa Arr. Câm.) e CAJÁ (Spondias mombin L.) NATIVOS DE ALAGOAS." Revista Ciência Agrícola 16, no. 1 (May 23, 2018): 21. http://dx.doi.org/10.28998/rca.v16i1.3484.
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<p>O umbuzeiro e a cajazeira são espécies frutíferas nativas de caráter extrativista de ocorrência no Nordeste brasileiro, que desempenham importante fonte de renda para as populações nos locais onde ocorrem. Seus frutos apresentam características de qualidade que os fazem ser muito apreciados tanto para o consumo <em>in natura</em> como para a fabricação de sucos, doces, geleias e sorvetes. No entanto, são espécies frutíferas ameaçadas de extinção devido à exploração irracional nos locais onde ocorrem, carecendo de estudos que tenham por objetivo sua domesticação e desenvolvimento de tecnologias que viabilizem a instalação de pomares comerciais. Verifica-se que praticamente inexistem informações na literatura sobre os constituintes bioativos destas espécies, sendo parâmetros importantes de qualidade, pois contribuem para inserção destes no mercado frutícola como produto diferenciado. Desta forma, o trabalho teve como objetivo quantificar os teores de antocianinas, flavonoides, pectina total e pectina solúvel em frutos de <em>S. tuberosa </em>Arr. Câm<em>.</em> e <em>S. mombin</em> L. procedentes da vegetação nativa do Estado de Alagoas. Foram quantificados os teores de antocianinas, flavonoides, pectina solúvel e pectina total. O fruto de umbu apresentou maior teor de antocianinas totais com valor médio de 1,65 ± 0,47 mg.100g<sup>-1</sup>, sendo que o fruto de cajá apresentou maior conteúdo de flavonoide totais com teor médio de 9,50 ± 0,71 mg.100g<sup>-1</sup>. Com relação aos teores de substâncias pécticas o fruto de umbu apresentou maior rendimento médio de pectina solúvel e pectina total, com valores de 28,64 ± 2,47% e 26,26 ± 4,35%. Os frutos das duas espécies de fruteiras nativas de Alagoas analisados apresentam em sua composição substancial conteúdo de substâncias com propriedades funcionais, constituindo-se em uma fonte potencial de antioxidantes naturais para a dieta humana. Eles também apresentaram bons teores de pectina total e solúvel, indicando seu potencial tanto para o consumo <em>in natura</em> quanto para o processamento agroindustrial.</p>
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Alves, Vanessa, Francielle Rocio Da Luz, Kélin Schwarz, Renata Leia Demario Vieira, Gabriela Datsch Bennemann, and Juliano Tadeu Vilela de Resende. "ACEITABILIDADE SENSORIAL E CARACTERÍSTICAS FÍSICO-QUÍMICAS DE MORANGOS DESIDRATADOS COM DIFERENTES TRATAMENTOS." DEMETRA: Alimentação, Nutrição & Saúde 13, no. 3 (September 30, 2018): 745–63. http://dx.doi.org/10.12957/demetra.2018.31920.
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A desidratação é uma alternativa viável para utilizar morangos que não possuem formato, tamanho ou cor adequados para a comercialização. Este estudo teve como objetivo avaliar a aceitação sensorial e características físico-químicas de morangos desidratados com diferentes tratamentos. Os tratamentos utilizados foram aplicados antes da secagem em estufa a 60°C e consistiram em 1 - 60% sacarose + ácido ascórbico; 2 - 60% sacarose + ácido cítrico; 3 - 60% sacarose + pectina; 4 - 80% sacarose + ácido ascórbico; 5 - 80% sacarose + ácido cítrico; 6 - 80% sacarose + pectina e 7 - tratamento controle (sem adição de sacarose e/ou ingrediente). Os tratamentos foram avaliados por meio de análise sensorial com escala hedônica com julgadores não treinados. Foram avaliados o teor de sólidos solúveis, acidez titulável, pH, coloração, ácido ascórbico, antocianinas e compostos fenólicos dos frutos desidratados. Os tratamentos osmóticos de 80% sacarose + ácido ascórbico ou pectina foram bem aceitos pelos provadores e mostraram-se melhores que o tratamento controle. O teor de sólidos solúveis variou entre os tratamentos e foi maior para os morangos tratados com 80% sacarose + pectina, também apresentando maior relação sólidos solúveis/acidez titulável. O teor de compostos fenólicos, antocianinas e ácido ascórbico foi maior para os tratamentos 80% sacarose + pectina ou ácido ascórbico ou ácido cítrico, os quais também apresentaram coloração vermelha mais intensa. O morango desidratado com pré-tratamento 80% sacarose + ácido ascórbico ou pectina mostrou-se boa opção de agregação de valor a essa fruta, visto que apresentou boa aceitação e manutenção de compostos bioativos.DOI: 10.12957/demetra.2018.31920
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Western, Tamara L. "The sticky tale of seed coat mucilages: production, genetics, and role in seed germination and dispersal." Seed Science Research 22, no. 1 (September 26, 2011): 1–25. http://dx.doi.org/10.1017/s0960258511000249.
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AbstractThe production of hydrophilic mucilages by the seed coat or pericarp, which are released upon seed hydration, is a commonly found adaptation in angiosperms, known as myxodiaspory. These are composed primarily of pectins and hemicelluloses that undergo substantive swelling upon hydration. Synthesized in the Golgi apparatus and secreted to an apoplastic space via secretory vesicles, mucilages can also contain cellulose microfibrils or cellulosic fibres that are synthesized at the plasma membrane in association with microtubules. Investigation of mucilage production in, and differentiation of, the mucilage secretory cells of the genetic model plantArabidopsis thalianahas identified a number of regulatory genes and enzymes involved in pectin synthesis and secretion,in muropectin modification and secondary cell wall synthesis. Studies of the role of mucilages in both a number of species and in Arabidopsis mutants affected in its production suggest that they have multiple ecological roles. These include facilitation of seed hydration, mediation of germination under waterlogged conditions, prevention of seed dispersal or predation by adherence to soil, and promotion of seed dispersal by attachment to animals. The precise role of mucilages appears to be dependent on species and their environmental context.
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Silveira, Márcia Adriana Gomes da, Cassio Massuquini da Silveira, Sarah Lemos Cogo, Stela Maris Meister Meira, Fernanda Germano Alves Gautério, and João Rodrigo Gil de los Santos. "Desenvolvimento e caracterização de doce cremoso de bagaço de uva vinificada." Research, Society and Development 9, no. 9 (August 16, 2020): e249997222. http://dx.doi.org/10.33448/rsd-v9i9.7222.
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O objetivo deste estudo foi desenvolver e caracterizar doce cremoso a partir do bagaço de uvas Vitis vinifera vinificadas. O bagaço foi selecionado e caracterizado por análises físico-químicas, microbiológicas e de compostos bioativos. Após processamento, foram formulados dois doces cremosos, um com pectina industrial (Pectina) e outro com gomas ágar-ágar e carragena (Gomas). Os doces foram caracterizados por análises físico-químicas, microbiológicas, de compostos bioativos, reológica e teste sensorial. A contagem de bolores e leveduras foi maior (p<0,05) no bagaço (3,5x102 UFC.g-1) que nos doces (<102 UFC.g-1). Os teores de umidade e acidez foram menores (p<0,05) nos doces (Gomas: 34,75% e 0,48%; Pectina: 35,54% e 0,47%) que no bagaço (69,38% e 0,77%) (respectivamente). Já o teor de carboidratos e pH foram maiores (p<0,05) nos doces (Gomas: 50,39% e 3,56; Pectina: 48,05% e 3,53) que no bagaço (10,73% e 3,24) (respectivamente). As formulações apresentaram comportamento pseudoplástico. Apesar de uma redução significativa (p<0,05) dos valores de antocianinas do bagaço (13,1 mg.g-1) para os doces Pectina (3,61 mg.g-1) e Gomas (3,93 mg.g-1), carotenoides do bagaço (14,63 mg.g-1) para os doces Pectina (1,89 mg.g-1) e Gomas (3,60 mg.g-1), e fenóis totais do bagaço (13,32 mg.g-1) para os doces Pectina (8,77 mg.g-1) e Gomas (9,59 mg.g-1), não houve diferença na capacidade antioxidante (p>0,05). Na avaliação global e no teste de preferência o doce Pectina obteve maiores resultados (89,22% e 88%) que o Gomas (78,55% e 12%) (respectivamente). Concluiu-se, portanto, que o bagaço de uvas vinificadas pode ser utilizado para produção de doces.
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Kowalski, Grzegorz, Karolina Kijowska, Mariusz Witczak, Łukasz Kuterasiński, and Marcin Łukasiewicz. "Synthesis and Effect of Structure on Swelling Properties of Hydrogels Based on High Methylated Pectin and Acrylic Polymers." Polymers 11, no. 1 (January 10, 2019): 114. http://dx.doi.org/10.3390/polym11010114.
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The aim of the research was to develop new pectin-based hydrogels with excellent swelling properties. Superabsorbent hydrogels composed of high methylated pectin and partially neutralized poly(acrylic acid) was obtained by free radical polymerization in aqueous solution in the presence of crosslinking agent—N,N’-methylenebisacrylamide. The effect of crosslinker content and pectin to acrylic acid ratio on the swelling properties of hydrogels was investigated. In addition, the thermodynamic characteristic of hydrogels was obtained by DSC. Furthermore, the structure of pectin-based hydrogels was characterized by FTIR and GPC. It was also proved that poly(acrylic acid) is grafted on pectin particles. The results showed that introduction of small amount of pectin (up to 6.7 wt %) to poly(acrylic acid) hydrogel increase the swelling capacity, while further increasing of pectin ratio cause decrease of swelling.
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Zheng, Yan, Guang Yang, Zihan Zhao, Te Guo, Huimin Shi, Yifa Zhou, and Lin Sun. "Structural analysis of ginseng polysaccharides extracted by EDTA solution." RSC Advances 6, no. 4 (2016): 2724–30. http://dx.doi.org/10.1039/c5ra22751h.
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Bok-Badura, Joanna, Agata Jakóbik-Kolon, Alicja Kazek-Kęsik, and Krzysztof Karoń. "Hybrid Pectin-Based Sorbents for Cesium Ion Removal." Materials 13, no. 9 (May 7, 2020): 2160. http://dx.doi.org/10.3390/ma13092160.
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In this paper, beads-shaped hybrid sorbents composed of pectin and Prussian blue were prepared. Various ratios of pectin and Prussian blue in hybrid sorbents were tested. Obtained sorbents had high and roughly constant sorption capacity in a broad pH range (4–10), in which also the swelling index and stability of sorbents were satisfactory. The preliminary sorption studies proved that almost 100% of cesium removal efficiency may be achieved by using the proper sorbent dose. The sorption capacity of the hybrid sorbent with a 1:1 ratio of pectin to Prussian blue equaled q = 36.5 ± 0.8 mg/g (dose 3 g/L, pH = 6, temp. = 22 ± 1 °C, t = 24 h). The obtained results showed that the prepared hybrid pectin-based sorbents are promising for cesium ions removal.
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Ichibouji, Takashi, Toshiki Miyazaki, Eiichi Ishida, Masahiro Ashizuka, Atsushi Sugino, Chikara Ohtsuki, and Koichi Kuramoto. "Influence of Cross-Linking Agents on Apatite-forming Ability of Pectin Gels." Key Engineering Materials 361-363 (November 2007): 559–62. http://dx.doi.org/10.4028/www.scientific.net/kem.361-363.559.
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Natural bone is a kind of organic-inorganic hybrid composed of collagen and apatite crystals with a structure that provides specific mechanical properties such as high fracture toughness and flexibility. Materials exhibiting both high flexibility and bioactivity similar to natural bone are required for novel bone-repairing materials in medical fields. We expect that we can design such materials by mimicking the bone structure. Biomimetic process has been paid much attention where bone-like apatite is deposited on organic polymers in simulated body fluid (SBF). In this study, we investigated influence of cross-linking agents on apatite-forming ability of pectin gels. Pectin is a polysaccharide abundant in carboxyl group. Pectin gels were prepared by cross-linking of pectin aqueous solutions with calcium ions or divinylsulfone (DVS). Apatite-forming ability of the gels was examined in SBF. The citrus-derived pectin showed tendency to form the largest amount of the apatite independent on a kind of cross-linking agents in SBF.
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Zeeb, Benjamin, Lee Mi-Yeon, Monika Gibis, and Jochen Weiss. "Growth phenomena in biopolymer complexes composed of heated WPI and pectin." Food Hydrocolloids 74 (January 2018): 53–61. http://dx.doi.org/10.1016/j.foodhyd.2017.07.026.
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Yabe, Tomio. "New understanding of pectin as a bioactive dietary fiber." Journal of Food Bioactives 3 (September 30, 2018): 95–100. http://dx.doi.org/10.31665/jfb.2018.3152.
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Dietary fibers perform various physiological and metabolic functions in the human body. Pectin, a water-soluble dietary fiber, is a natural complex heteropolysaccharide composed of galacturonic acid residues and a variety of neutral sugars such as rhamnose, galactose, and arabinose. It is a constituent of the cell wall and is conserved in all terrestrial plants. Besides the health benefits associated with dietary fibers, new health-related functions are being explored, particularly those related to the bioactive roles in inducing morphological changes in the small intestine. This review discusses the structure of pectin, its widely known physiological functions, and the new developments in pectin research.
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Zeeb, Benjamin, Vanessa Schöck, Nicole Schmid, Lisa Majer, Kurt Herrmann, Jörg Hinrichs, and Jochen Weiss. "Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions." Food & Function 9, no. 3 (2018): 1647–56. http://dx.doi.org/10.1039/c7fo01577a.
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Parra-Rojas, Juan Pablo, Asier Largo-Gosens, Tomás Carrasco, Jonathan Celiz-Balboa, Verónica Arenas-Morales, Pablo Sepúlveda-Orellana, Henry Temple, et al. "New steps in mucilage biosynthesis revealed by analysis of the transcriptome of the UDP-rhamnose/UDP-galactose transporter 2 mutant." Journal of Experimental Botany 70, no. 19 (August 28, 2019): 5071–88. http://dx.doi.org/10.1093/jxb/erz262.
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Abstract Upon imbibition, epidermal cells of Arabidopsis thaliana seeds release a mucilage formed mostly by pectic polysaccharides. The Arabidopsis mucilage is composed mainly of unbranched rhamnogalacturonan-I (RG-I), with low amounts of cellulose, homogalacturonan, and traces of xylan, xyloglucan, galactoglucomannan, and galactan. The pectin-rich composition of the mucilage and their simple extractability makes this structure a good candidate to study the biosynthesis of pectic polysaccharides and their modification. Here, we characterize the mucilage phenotype of a mutant in the UDP-rhamnose/galactose transporter 2 (URGT2), which exhibits a reduction in RG-I and also shows pleiotropic changes, suggesting the existence of compensation mechanisms triggered by the lack of URGT2. To gain an insight into the possible compensation mechanisms activated in the mutant, we performed a transcriptome analysis of developing seeds using RNA sequencing (RNA-seq). The results showed a significant misregulation of 3149 genes, 37 of them (out of the 75 genes described to date) encoding genes proposed to be involved in mucilage biosynthesis and/or its modification. The changes observed in urgt2 included the up-regulation of UAFT2, a UDP-arabinofuranose transporter, and UUAT3, a paralog of the UDP-uronic acid transporter UUAT1, suggesting that they play a role in mucilage biosynthesis. Mutants in both genes showed changes in mucilage composition and structure, confirming their participation in mucilage biosynthesis. Our results suggest that plants lacking a UDP-rhamnose/galactose transporter undergo important changes in gene expression, probably to compensate modifications in the plant cell wall due to the lack of a gene involved in its biosynthesis.
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Sales, Alenir Naves de, Neide Botrel, and Ana Helena Romaniello Coelho. "Aplicação de 1-metilciclopropeno em banana 'Prata-Anã' e seu efeito sobre a substâncias pécticas e enzimas pectinolíticas." Ciência e Agrotecnologia 28, no. 3 (June 2004): 479–87. http://dx.doi.org/10.1590/s1413-70542004000300001.
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No presente estudo, visou-se a verificar o efeito do 1-metilciclopropeno (1-MCP), um produto bloqueador do etileno, sobre a qualidade da banana 'Prata-Anã'. Os frutos foram colhidos no estádio de maturação 1, que corresponde ao estádio de cor da casca verde e separados em grupos, de acordo com os dois diferentes calibres. Cada parcela foi composta por um buquê de seis dedos, com quatro repetições para cada tratamento. Foram utilizadas 4 concentrações de 1-MCP: 0, 30, 60 e 90 ng.g-1, preparadas a partir do produto comercial (0,14% m/m de de i. a). Os frutos , exceto os do grupo controle, foram armazenados por 20 dias a 12ºC, seguidos de climatização com 1,5% da mistura etil 5 a 17ºC durante 24 horas, após o que foram transferidos para ambiente comum (23°C) por 93 horas, antes de serem submetidos às análises químicas e bioquímicas. Frutos tratados com 1-MCP, especialmente na dose de 60 ng.g-1, apresentaram reduzidos teores de pectina solúvel, porcentagens de solubilização de pectinas e menores atividades das enzimas pectinametilesterase (PME) e poligalacturonase (PG) que os frutos não tratados. O uso do 1-MCP, nas concentrações utilizadas, não impediu que o processo de amadurecimento evoluísse normalmente após a climatização dos frutos.
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Guedes, Mayara Neves Santos, Luana Aparecida Castilho Maro, Celeste Maria Patto de Abreu, Rafael Pio, and Leonardo Silva Patto. "Composição química, compostos bioativos e dissimilaridade genética entre cultivares de amoreira (Rubus spp.) cultivadas no Sul de Minas Gerais." Revista Brasileira de Fruticultura 36, no. 1 (March 2014): 206–13. http://dx.doi.org/10.1590/0100-2945-230/13.
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Frutos das cultivares Arapaho, Brazos, Caingangue, Cherokee, Choctaw, Comanche, Ébano, Guarani, Tupy e Xavante, e uma espécie de amoreira-vermelha (Rubus rosifolius Smith) foram avaliados quanto à composição química. Avaliou-se também a variação genética entre as cultivares de amoreira-preta e a espécie de amoreira-vermelha. Os resultados demonstraram variações na composição química dos frutos estudados. A amora- vermelha apresentou menor teor de umidade e maiores valores para os componentes cinzas, açúcares totais, açúcares redutores, açúcares näo redutores, pectina total, pectina solúvel, fenóis, flavonoides, licopeno, β-caroteno e vitamina A. Os teores de umidade e antocianinas, a porcentagem de solubilização e a atividade antioxidante foram maiores nos frutos da cultivar Ébano. Verificou-se que os frutos da amoreira-vermelha e da cultivar Ébano apresentaram o maior grau de divergência genética para as variáveis analisadas. Isto indica a possibilidade de uso das mesmas em programas de melhoramento que visem à melhoria da composição química.
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Chen, Po Hui, Ting Yun Kuo, Da Ming Wang, Juin Yih Lai, and Hsyue Jen Hsieh. "Use of Chitosan as a Material Stabilizer for Acidic Polysaccharides." Materials Science Forum 638-642 (January 2010): 570–75. http://dx.doi.org/10.4028/www.scientific.net/msf.638-642.570.
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Chitosan was used in this study to form polyelectrolyte complex (PEC) with water-soluble acidic polysaccharides, including gum arabic and pectin. Porous membranes made of gum arabic or pectin only were quiet fragile. After incorporating with chitosan, the usability of the membranes was greatly improved. The results showed that the gum arabic/chitosan composite membranes had detectable tensile stress and elongation capability. Moreover, the pectin/chitosan composite membranes had significantly improved tensile stress and elongation capability. Both of the two composite membranes had greater water uptake capability than the membranes composed of chitosan only. We have demonstrated that chitosan can function as a material stabilizer to maintain the solid status of the acidic polysaccharides and thus improve the performance of these acidic polysaccharides.
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Machado, Maria Ines Rodrigues, Magna da Gloria Lameiro, Adriana Rodrigues Machado, Rui Carlos Zambiazi, and José Valmir Feitosa. "Avaliação de compostos bioativos em pessegada." Segurança Alimentar e Nutricional 26 (April 26, 2019): e019015. http://dx.doi.org/10.20396/san.v26i0.8653964.
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O objetivo deste trabalho foi selecionar algumas cultivares de pêssego para produção de polpa e, após um período de armazenamento, elaborar massa de pêssego doce, avaliando as características físicas, químicas, microbiológicas e o teor de compostos bioativos. Além disso, pretendeu-se avaliar a estabilidade de compostos bioativos na polpa de pêssego e na massa de pêssego doce armazenada por um período de 10 meses. Para isso, foram selecionadas três cultivares de pessegueiro Maciel, Santa Áurea e Esmeralda, que foram processadas separadamente para as cultivares, e também, foi selecionado um lote com uma mistura de cultivares. As determinações físico-químicas e bioativas dos compostos foram realizadas, incluindo sólidos solúveis, testando o teor de pectina nas polpas, acidez total, pH, compostos fenólicos totais, compostos fenólicos individuais, determinação microbiológica de leveduras e bolores e análise sensorial. Os resultados das análises físico-químicas de frutas frescas mostraram frutos de excelente qualidade. No entanto, houve redução significativa no teor de compostos fenólicos e na ausência de carotenóides. Verificou-se que, mesmo com um menor teor de sólidos solúveis em uma das amostras, foi atingido o ponto de corte, demonstrando que é possível atingir o ponto final da massa doce de pêssego em um período menor de cozimento.
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Junior, Bekerpin. "Quality of Fruit Leather Combination of Pectin from Watermelon Albedo (Citrullus vulgaris Schard) and Fruit Filtrate Longan (Dimocarpus longan)." Jurnal Ilmu Pangan dan Hasil Pertanian 4, no. 2 (February 1, 2021): 146–62. http://dx.doi.org/10.26877/jiphp.v4i2.6776.
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Watermelon albedo is the skin of the pulp (mesocarp) that lies between the skin the outside (exocarp), and the center of the meat (endocarp). Watermelon colored albedo white, has a thick, and composed of pectin. Pectin is a fiber group which can soluble in water has a function as a thickener in foodstuffs. One of the product preparation which requires pectin is fruit leather. Albedo pectin sheet jam watermelon produces a less attractive aroma and taste, so combined with longan’s fruit filtrate which has an interesting aroma and taste, and has nutritional content that is beneficial to the body. The purpose of this research is to find out differences in the effect of the combination of pectin watermelon’s albedo and longan’s fruit filtrate on chemical, physical, and microbiological quality of sheet jam and determine the pectin combination watermelon’s albedo and longan’s filtrate just right for producing sheet jam with the best quality. Completely Randomized Design (CRD) with 4 combination treatment. pectin of watermelon’s albedo versus longan fruit filtrate, namely treatment A 0 : 3; treatment B 1 : 2; treatment C 1.5 : 1.5; and treatment D 2 : 1. The results showed that the combination of watermelon’s albedo pectin and longan fruit filtrate gave effect which significantly different from the quality of sheet jam include moisture content, pectin, ash, crude fiber, soluble fiber, total dissolved solids, vitamine C, total acid is titrated and yet giving the effect was not significantly different on the microbiological test of Total Plate Figures (ALT) and yeast mold figures. A fruit leather product with a combination of watermelon and albedo pectin longan’s fruit filtrate with ratio 1 : 2 gives the best quality in terms of chemical characteristics include water content of 7.73%, pectin 0.32%, ash 0.83%, crude fiber 1.66%, soluble fiber 2.19%, total dissolved solids 68.33%, vitamine C 21.12 mg / 100mg, and total acid titrated 0.03%, physical characteristics include texture 334.67 g, and the resulting colored sheet white. Microbiological characteristics include ALT of 1.42 log CFU / g, and yeast molds of 1.1 log CFU / g, and has fulfilled with National Standard.
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Nurhayati, Nurhayati, Maryanto Maryanto, and Rika Tafrikhah. "Ekstraksi Pektin dari Kulit dan Tandan Pisang dengan Variasi Suhu dan Metode (Pectin Extraction from Banana Peels and Bunch with Various Temperatures and Methods)." Jurnal Agritech 36, no. 03 (December 21, 2016): 327. http://dx.doi.org/10.22146/agritech.16605.
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The increase in banana production will lead to the number of wastes, such as peels and bunches. In spite of having a potential usage for food industries, banana waste has not been optimally utilized yet. It contains a high value of natural substance, i.e. pectin, which is composed of pectin galacturonic acid molecules to form poligalacturonic acid. Pectin is used as a stabilizer in fruit juice, jelly, jam and marmalade. The objectives of this research were to determine the characteristics of the flour of banana peels and bunches and to evaluate the effect of temperature treatments (60 °C and 80 °C) and extraction methods (one, two and three cycles) on the yield of pectin and the characteristics of the extracted pectin. The extractions of pectin were conducted by water at ratio flour to water 1:54 (one cycle of extraction), 1:27 (two cycles of extraction) and 1:18 (three cycles of extraction). The result showed that the banana waste flour contain the water content ranged from 8.14 to 9.05 %, the highest level of pectin was found in banana peels var. embug (4.54 %) and the value of the whiteness degree ranged from 50.80 to 55.21 %. The yield of the extracted pectin can be extracted optimum at temperature 80 °C with two-cycle extraction. Banana peels contain more pectin than the banana bunches. The value of whiteness degree of the extracted pectin was ranged from 31.31 to 38.12 %. The functional groups of the pectin composed of alcohol groups (primary, secondary and tertiary), primary amines, amides (monosub and disub) and carbonate covalent. ABSTRAKSeiring peningkatan produksi pisang tentu akan diikuti dengan peningkatan limbah pisang seperti kulit dan tandan buah pisang. Pemanfaatan limbah pisang tersebut masih belum optimal. Padahal di dalamnya terkandung substansi alami tanaman yang memiliki nilai guna tinggi yaitu pektin yang tersusun atas molekul asam galakturonat membentuk asam poligalakturonat. Pektin dimanfaatkan sebagai bahan penstabil pada sari buah, jelly, jam dan marmalade. Penelitian ini bertujuan untuk mengetahui karakteristik tepung dari kulit dan tandan pisang, mengetahui pengaruh perlakuan suhu (60 °C dan 80 °C) dan metode ekstraksi (satu, dua dan tiga tingkat) terhadap rendemen pektin, serta karakteristik pektin yang terekstrak. Limbah pisang berasal dari pisang varietas agung dan embug. Ekstraksi pektin dilakukan dengan menggunakan pelarut air pada perbandingan tepung dan air sebesar 1:54 (ekstraksi satu tingkat), 1:27 (ekstraksi dua tingkat) dan 1:18 (ekstraksi tiga tingkat). Hasil penelitian menunjukkan karakrestik tepung limbah pisang yaitu kadar air berkisar antara 8,14 sampai dengan 9,05 % dengan kadar pektin tertinggi terdapat pada kulit pisang embug 4,54 % dan derajat putih tepung limbah pisang berkisar antara 50,80 sampai dengan 55,21 %. Rendemen pektin dapat terekstrak optimal pada kondisi ekstraksi suhu ekstraksi 80 °C dengan dua tingkat ekstraksi. Kulit pisang mengandung pektin lebih banyak daripada tandan pisang. Pektin yang terekstrak memiliki derajat putih sekitar 31,31 sampai dengan 38,12 %. Gugus fungsi pektin limbah pisang tersusun atas gugus alkohol (primer, sekunder dan tersier), amina primer, amida (monosub dan dwisubtitusi) serta karbonat kovalen.Kata kunci: Kulit dan tandan pisang; ekstraksi; gugus fungsi; pektin; suhu
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Sartori, Giliani, Luiz Stefanski, Ana Carolina De Moura Sena Aquino, Diego Tupuna-Yerovi, and Alessandro De Oliveira Rios. "Extração, caracterização e aplicação tecnológica de pectina obtida de subprodutos do processamento de feijoa (Acca sellowiana)." Revista Brasileira de Agrotecnologia 11, no. 2 (May 23, 2021): 690–97. http://dx.doi.org/10.18378/rebagro.v12i2.8957.
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A feijoa (Acca sellowiana) é uma fruta nativa brasileira que é cultivada em vários países alem do Brasil, e que apresenta aproximadamente 30% do seu peso em polpa sendo o restante descartado. O objetivo deste estudo foi extrair e caracterizar a pectina da farinha do resíduo do processamento da feijoa e testar a sua aplicação na formulação de geleia empregando a polpa desta fruta. Empregou-se um delineamento composto central rotacional para extração da pectina e os fatores escolhidos para avaliar o rendimento de extração e o grau de metoxilação foram concentração de ácido cítrico (g.L-1) e temperatura de extração (ºC). As propriedades geleificantes foram analisadas por aplicação em geleias do tipo tradicional e Diet. Os resultados mostraram que o rendimento de extração variou entre 11,95 e 49,60 g.100 g–1, sendo o maior rendimento observado com 5 g.100 g–1 de ácido cítrico e 95 ºC. O grau de metoxilação variou entre 48,16% e 52,50%. A propriedade geleificante da pectina foi observada na elaboração de geleia do tipo tradicional, sendo que esta pectina foi caracterizada como sendo de alto grau de metoxilação.
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Amrani Joutei, K., and Yves Glories. "Etude en conditions modèles de l'extractibillté des composés phénoliques des pellicules et des pépins de raisins rouges." OENO One 28, no. 4 (December 31, 1994): 303. http://dx.doi.org/10.20870/oeno-one.1994.28.4.1134.
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<p style="text-align: justify;">La cinétique de diffusion des composés phénoliques de la baie de raisin varie selon l'origine de ces pigments. Ceux des pellicules diffusent plus rapidement que ceux des pépins. En plus, au sein même des pellicules, les tanins diffusent plus lentement que les anthocyanes. Il apparaÎt, contrairement aux tanins, que la diffusion des anthocyanes en milieu aqueux ne varie pas au cours de la maturation. Ceci est dû à la nature des pigments et à leur localisation. Ainsi, la maturation du raisin est accompagnée par la diminution des teneurs en pectines pariétales des pellicules et par la fragilisation des parois cellulaires déterminée par des traitements aux ultra-sons. Un indice de maturité cellulaire et des indices de diffusion des pigments sont alors déterminés. Ces indices montrent que la diffusion des tanins est influencée par la fragilité des parois cellulaires alors que celle des anthocyanes est indépendante de cette fragilité. Les phénomènes de diffusion des composés phénoliques lors de la vinification sont alors mis en évidence.</p>
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Amid, Mehrnoush, Fara Syazana Murshid, Mohd Yazid Manap, and Muhaini Hussin. "A Novel Aqueous Micellar Two-Phase System Composed of Surfactant and Sorbitol for Purification of Pectinase Enzyme fromPsidium guajavaand Recycling Phase Components." BioMed Research International 2015 (2015): 1–8. http://dx.doi.org/10.1155/2015/815413.
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A novel aqueous two-phase system composed of a surfactant and sorbitol was employed for the first time to purify pectinase fromPsidium guajava. The influences of different parameters, including the type and concentration of the surfactant and the concentration and composition of the surfactant/sorbitol ratio, on the partitioning behavior and recovery of pectinase were investigated. Moreover, the effects of system pH and the crude load on purification fold and the yield of purified pectinase were studied. The experimental results indicated that the pectinase was partitioned into surfactant-rich top phase, and the impurities were partitioned into the sorbitol-rich bottom phase with the novel method involving an ATPS composed of 26% (w/w) Triton X-100 and 23% (w/w) sorbitol at 54.2% of the TLL crude load of 20% (w/w) at pH 6.0. The enzyme was successfully recovered by this method with a high purification factor of 15.2 and a yield of 98.3%, whereas the phase components were also recovered and recycled at rates above 96%. This study demonstrated that this novel ATPS method can be used as an efficient and economical alternative to the traditional ATPS for the purification and recovery of the valuable enzyme.
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He, Qing, Jingyi Yang, Olga A. Zabotina, and Chenxu Yu. "Surface-enhanced Raman spectroscopic chemical imaging reveals distribution of pectin and its co-localization with xyloglucan inside onion epidermal cell wall." PLOS ONE 16, no. 5 (May 5, 2021): e0250650. http://dx.doi.org/10.1371/journal.pone.0250650.
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The primary plant cell wall is a complex matrix composed of interconnected polysaccharides including cellulose, hemicellulose, and pectin. Changes of this dynamic polysaccharide system play a critical role during plant cell development and differentiation. A better understanding of cell wall architectures can provide insight into the plant cell development. In this study, a Raman spectroscopic imaging approach was developed to visualize the distribution of plant cell wall polysaccharides. In this approach, Surface-enhanced Raman scattering (SERS through self-assembled silver nanoparticles) was combined with Raman labels (4-Aminothiophenol. 4ATP) and targeted enzymatic hydrolysis to improve the sensitivity, specificity, and throughput of the Raman imaging technique, and to reveal the distribution of pectin and its co-localization with xyloglucan inside onion epidermal cell (OEC) wall. This technique significantly decreased the required spectral acquisition time. The resulted Raman spectra showed a high Raman signal. The resulted Raman images successfully revealed and characterized the pectin distribution and its co-localization pattern with xyloglucan in OEC wall.
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Costa, Tamara Lorena, Ricardo Henrique Lima Leite, Edna Maria Mendes Aroucha, and Francisco Klebson Gomes Santos. "Edible films from polyneric blends of chitosan, pectin and cassava starch." Revista Verde de Agroecologia e Desenvolvimento Sustentável 15, no. 4 (October 1, 2020): 391–97. http://dx.doi.org/10.18378/rvads.v15i4.6713.
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Os materiais poliméricos não biodegradáveis, tem se tornado um problema devido ao longo tempo de degradação destes no meio ambiente. Assim, estudos demonstram interesse em relação ao desenvolvimento de filmes poliméricos e misturas destes como materiais funcionais nas mais diversas áreas, especialmente devido a suas características como biocompatibilidade, biodegradabilidade e não-toxicidade. Logo, objetivou-se desenvolver e caracterizar filmes comestíveis produzidos por blendas poliméricas, compostas por polissacarídeos naturais, visando sua utilização como recobrimentos comestíveis para frutos. Foram desenvolvidos sete filmes poliméricos pela técnica casting: filme 1 (Quitosana), filme 2 (Pectina), filme 3 (Fécula de Mandioca), filme 4 (Quitosana + Pectina), filme 5 (Quitosana + Fécula de Mandioca), filme 6 (Pectina + Fécula de Mandioca) e filme 7 (Quitosana + Pectina + Fécula de Mandioca). Todos apresentaram superfícies homogêneas e sem separação de fases. Em relação às propriedades óticas, todos obtiveram alta luminosidade, sendo que os mais opacos foram os de quitosana, apresentando L* 77,40 ± 0,28 (4). Quanto as propriedades de barreira, os valores de solubilidade foram menores nos que continham quitosana devido a sua insolubilidade em água, sendo 22% para o 1 e 18% para o 5. Os filmes formados pelas blendas proporcionaram redução da taxa de permeação de água sem comprometer suas características, como os filmes 4 e 5, com taxa de 14,15 g.m-2.h-1 e 20,43 g.m-2.h-1, respectivamente.
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Inceer, Huseyin. "Achene slime content in some taxa of Matricaria L. (Asteraceae)." Acta Botanica Croatica 70, no. 1 (January 1, 2011): 109–14. http://dx.doi.org/10.2478/v10184-010-0005-6.
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Achene slime content in some taxa ofMatricariaL. (Asteraceae)The achenes ofMatricaria aureaand two varieties ofM. chamomilla(var.chamomillaand var.recutita) have slime cells on the surface and they are characterized by slime envelope formation during hydration. The slime in these taxa is composed of pectins and cellulose. The slime could play important role in the distribution and colonisation of new habitats inMatricariataxa.
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Namanga, Jude, Josepha Foba, Derek Tantoh Ndinteh, Divine Mbom Yufanyi, and Rui Werner Maçedo Krause. "Synthesis and Magnetic Properties of a Superparamagnetic Nanocomposite “Pectin-Magnetite Nanocomposite”." Journal of Nanomaterials 2013 (2013): 1–8. http://dx.doi.org/10.1155/2013/137275.
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Magnetic nanocomposites composed of superparamagnetic magnetite nanoparticles in a pectin matrix were synthesized by an in situ coprecipitation method. The pectin matrix acted as a stabilizer and size control host for the magnetite nanoparticles (MNPs) ensuring particle size homogeneity. The effects of the different reactant ratios and nanocomposite drying conditions on the magnetic properties were investigated. The nanocomposites were characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM), transmission electron microscopy (TEM), energy dispersive X-ray spectroscopy (EDX), Fourier-transform infrared (FT-IR) spectroscopy, and superconducting quantum interference device magnetometer (SQUID). Superparamagnetic magnetite nanoparticles with mean diameters of 9 and 13 nm were obtained, and the freeze-dried nanocomposites had a saturation magnetization of 54 and 53 emu/g, respectively.
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Ingel, Brian, Daniel R. Jeske, Qiang Sun, Joseph Grosskopf, and M. Caroline Roper. "Xylella fastidiosa Endoglucanases Mediate the Rate of Pierce’s Disease Development in Vitis vinifera in a Cultivar-Dependent Manner." Molecular Plant-Microbe Interactions® 32, no. 10 (October 2019): 1402–14. http://dx.doi.org/10.1094/mpmi-04-19-0096-r.
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Xylella fastidiosa is a gram-negative bacterium that causes Pierce’s disease (PD) in grapevine. X. fastidiosa is xylem-limited and interfaces primarily with pit membranes (PMs) that separate xylem vessels from one another and from adjacent xylem parenchyma cells. PMs are composed of both pectic and cellulosic substrates, and dissolution of PMs is facilitated by X. fastidiosa cell wall-degrading enzymes. A polygalacturonase, which hydrolyzes the pectin component of PMs, is required for both movement and pathogenicity in grapevines. Here, we demonstrate that two X. fastidiosa β-1,4-endoglucanases (EGases), EngXCA1 and EngXCA2, also play a role in how X. fastidiosa interfaces with grapevine PMs. The loss of EngXCA1 and EngXCA2 in tandem reduces both X. fastidiosa virulence and population size and slows the rate of PD symptom development and progression. Moreover, we demonstrate that single and double EGases mutants alter the rate of PD progression differently in two grapevine cultivars, Cabernet Sauvignon and Chardonnay, and that Chardonnay is significantly more susceptible to PD than Cabernet Sauvignon. Interestingly, we determined that there are quantitative differences in the amount of fucosylated xyloglucans that make up the surface of PMs in these cultivars. Fucosylated xyloglucans are targets of the X. fastidiosa EGases, and xyloglucan abundance could impact PM dissolution and affect PD symptom development. Taken together, these results indicate that X. fastidiosa EGases and the PM carbohydrate composition of different grape cultivars are important factors that influence PD symptom development and progression.
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Silva Neto, Raimundo Marcelino, Fernando Antônio Pinto de Abreu, Luiz Fernando Pellegrini Pessoa, and Eduardo Mach Queiroz. "Características físico-químicas e compostos aromáticos do suco de melão clarificado por microfiltração tangencial." Revista Eletrônica TECCEN 9, no. 1 (June 30, 2016): 75. http://dx.doi.org/10.21727/teccen.v9i1.1010.
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Polpa e suco de melão clarificado por microfiltração tangencial foram avaliados com relação as suas características físicoquímicas e compostos aromáticos. A polpa do melão (Cucumis melo var inodorus) foi extraída, tratada com as enzimas Pectinex Ultra SP-L e Celuclast e clarificada por microfiltração à pressão média de 3,0 bar. O suco clarificado apresentouse incolor com uma leve tonalidade esverdeada. As características físico-químicas da polpa e do suco clarificado, como pH, brix, acidez titulável, turbidez, glicose, frutose, sacarose, foram identificadas, assim como seu perfil aromático por meio de micro-extração em fase sólida (SPME) e cromatografia gasosa acoplada com espectrometria de massa (CG-EM). A microfiltração permitiu obter uma bebida de valor agregado partindo de uma matéria-prima de descarte do mercado externo, preservando suas características físico-químicas iniciais, indicando seu potencial de uso em blends de sucos de frutas tropicais. Adicionalmente, a fração retida poderá ser incorporada na polpa do melão e direcionada ao mercado de bebidas funcionais.
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Neto, Raimundo Marcelino Silva, Fernando Antônio Pinto De Abreu, Luiz Fernando Pellegrini Pessoa, and Eduardo Mach Queiroz. "Características físico-químicas e compostos aromáticos do suco de melão clarificado por microfiltração tangencial." Revista Eletrônica TECCEN 9, no. 1 (October 3, 2016): 75. http://dx.doi.org/10.21727/teccen.v9i1.217.
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Polpa e suco de melão clarificado por microfiltração tangencial foram avaliados com relação as suas características físico-químicas e compostos aromáticos. A polpa do melão (Cucumis melo var inodorus) foi extraída, tratada com as enzimas Pectinex Ultra SP-L e Celuclast e clarificada por microfiltração à pressão média de 3,0 bar. O suco clarificado apresentou-se incolor com uma leve tonalidade esverdeada. As características físico-químicas da polpa e do suco clarificado, como pH, brix, acidez titulável, turbidez, glicose, frutose, sacarose, foram identificadas, assim como seu perfil aromático por meio de micro-extração em fase sólida (SPME) e cromatografia gasosa acoplada com espectrometria de massa (CG-EM). A microfiltração permitiu obter uma bebida de valor agregado partindo de uma matéria-prima de descarte do mercado externo, preservando suas características físico-químicas iniciais, indicando seu potencial de uso em blends de sucos de frutas tropicais. Adicionalmente, a fração retida poderá ser incorporada na polpa do melão e direcionada ao mercado de bebidas funcionais.
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Journal, Baghdad Science. "Comparative morphological and histological study of the pecten oculi in two species of Iraqi birds (Falco tinnunculus L. and Streptopelia decaocto F.)." Baghdad Science Journal 12, no. 1 (December 30, 2018): 8–13. http://dx.doi.org/10.21123/bsj.12.1.8-13.
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Study showed structure of pecten oculi in the Kestrel Falco tinnunculus L.wasPleated type and consisted of 17 folds which were thick. While in the Collared DoveStreptopelia decaocto F. was Vaned type and consisted of 13 folds and it describedthin. The illustrated histological study of pecten oculi folds in the Kestrel and theCollared Dove was composed of large number of capillaries, large blood vessels andpigment cells which were few in Kestrel compare with the Collared Dove. The bridgein the Kestrel and the Collared Dove pecten oculi was consisted of connective tissue,many pigment cells, and contains on little capillaries and it linked the membrane tothe internal limiting membrane of the retina in the Kestrel.Key words: birds, pecten oculi, morphology, histology
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Stenger, Catrin, Benjamin Zeeb, Jörg Hinrichs, and Jochen Weiss. "Formation of concentrated biopolymer particles composed of oppositely charged WPI and pectin for food applications." Journal of Dispersion Science and Technology 38, no. 9 (February 15, 2017): 1258–65. http://dx.doi.org/10.1080/01932691.2016.1234381.
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Costa, Viviane Aparecida Carli, Edenio Detmann, Sebastião de Campos Valadares Filho, Mário Fonseca Paulino, Lara Toledo Henriques, and Hilário Cuquetto Mantovani. "Degradação in vitro da fibra em detergente neutro de forragem tropical de alta qualidade em função da suplementação com proteína e/ou carboidratos." Revista Brasileira de Zootecnia 38, no. 9 (September 2009): 1803–11. http://dx.doi.org/10.1590/s1516-35982009000900024.
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Objetivou-se avaliar o efeito da suplementação proteica e/ou com carboidratos sobre a degradação ruminal da fibra em detergente neutro (FDN) de forragem tropical de alta qualidade. No experimento, foi simulada a suplementação de bovinos em terminação sob pastejo durante o período chuvoso (70% de forragem e 30% de concentrado, com base na matéria seca). Como forragem basal utilizou-se amostra de capim-elefante (Pennisetum purpureum Schum.) cortado aos 21 dias de rebrotação. O concentrado utilizado no tratamento-base foi formulado de forma a apresentar 30% de proteína bruta, com amido como componente energético e caseína como componente proteico. Os tratamentos foram construídos mediante o não-fornecimento das fontes proteica e/ou energética do suplemento e substituição total do amido por pectina. Desta forma, avaliaram-se seis tratamentos (1. forragem; 2. forragem + amido; 3. forragem + pectina; 4. forragem + caseína; 5. forragem + caseína + amido; e 6. forragem + caseína + pectina) em ambiente ruminal simulado por incubação in vitro em diversos tempos de incubação: 0, 3, 6, 9, 12, 24, 36, 48, 72 e 96 horas. O procedimento de incubação foi repetido cinco vezes, perfazendo o total de cinco avaliações por tempo de incubação para cada tratamento. Os resíduos de incubação foram avaliados quanto ao teor de FDN e interpretados por intermédio de modelo não-linear logístico. A suplementação isolada com amido ou pectina reduziu em 9,9 e 8,4% a taxa de degradação da FDN potencialmente degradável (FDNpd). Efeitos similares foram verificados com a suplementação exclusivamente proteica, com redução de 19,1% sobre a taxa de degradação da FDNpd. A suplementação conjunta com proteína e carboidratos promove redução dos efeitos deletérios da suplementação isolada com esses compostos.
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Antov, Mirjana, Draginja Pericin, and Biljana Trbojevic. "The effect of sulphates on partitioning of pectinases in aqueous two-phase systems." Acta Periodica Technologica, no. 35 (2004): 179–86. http://dx.doi.org/10.2298/apt0435179a.
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The effect of various sulphate salts on the partitioning of endo-pectinase and exo-pectinase in aqueous two-phase systems, composed of polyethylene glycol and dextran, was studied. Presence of ammonium sulphate and sodium sulphate at concentration 15 mmol/l in the system polyethylene glycol 4000/crude dextran, at tie-line length 7.44%, increased partition coefficient of endo-pectinase 1.25 and 1.2 fold, respectively. Ammonium sulphate at 15 mmol/l and sodium sulphate at 5 mmol/l enhanced partition coefficient for exo-pectinase for about 60% in comparison to the system without salts. Addition of magnesium and sodium sulphate to a final concentration of 0.3 mmol/l in the system containing polyethylene glycol 6000/dextran 500 000, at tie-line length 6.26%, increased the partition coefficient of endo activity for 95% and 32%, respectively. Both salts at the same concentration increased partition coefficient of exo activity 1.5 and 3 times, respectively, in comparison to the system without salts.