Content: An introduction to pectins : structure and properties / James N. BeMiller --
Analytical methods for determining pectin composition / Landis W. Doner --
A critical reexamination of molecular weight and dimensions for citrus pectins / Marshall L. Fishman, L. Pepper, W.C. Damert, J.G. Phillips, and R.A. Barford --
Structural studies of apple pectins with pectolytic enzymes / J.A. de Vries, A.G.J. Voragen, F.M. Rombouts, and W. Pilnik --
Sugar beet pectins : chemical structure and gelation through oxidative coupling / F.M. Rombouts and J.F. Thibault --
Interactions of counteroins with pectins studied by potentiometry and circular dichroism / J.F. Thibault and M. Rinaudo --
Ionic effects on the conformation, equilibrium, properties, and rheology of pectate in aqueous solutions and gels / S. Paoletti, A. Cesaro, F. Delben, and A. Ciana --
Pectin internal gel strength : theory, measurement, and methodology / Philip G. Crandall and Louise Wicker --
Characterization of pectins / P. Beach, E. Davis, P. Ikkala, and M. Lundbye --
Synergistic gelation of alginates and pectins / Knut Toft, Hans Grasdalen, and Olav Smidsrød --
Control of pectin synthesis and deposition during plant cell wall growth / D.H. Northcote --
Comparative analysis of pectins from pericarp and locular gel in developing tomato fruit / Donald J. Huber and James H. Lee --
Polygalacturonases in higher plants / Russell Pressey --
Paramagnetic ion spin-spin coupling as direct evidence for cooperative ion binding to higher plant cell walls / Peter L. Irwin, Michael D. Sevilla, James J. Shieh, and Carla L. Stoudt --
Softening of cooked snap beans and other vegetables in relation to pectins and salts / Jerome P. Van Buren --
Effects of freezing and frozen storage on the characteristics of pectin extracted from cell walls / D.S. Reid, J.M. Carr, T. Sajjaanantakul, and J.M. Labavitch --
Pectin methylation changes and calcium ion effects on the texture of fresh, fermented, and acidified cucumbers / Roger F. McFeeters --
Enzymic lysis of pectic substances in cell walls : some implications for fruit juice technology --
A.G.J. Voragen, H.A. Schols, H.A.I. Siliha, and W. Pilnik --
Effects of pectin on human metabolism / Kay Behall and Sheldon Reiser --
Role of pectin in binding of bile acids to carrot fiber / Peter D. Hoagland and Philip E. Pfeffer.
Author(s): Marshall L. Fishman and Joseph J. Jen (Eds.)
Series: ACS Symposium Series 310
Publisher: American Chemical Society
Year: 1986
Language: English
Pages: 286
City: Washington, D.C
Title Page......Page 1
Half Title Page......Page 3
Copyright......Page 4
ACS Symposium Series......Page 5
FOREWORD......Page 6
PdftkEmptyString......Page 0
PREFACE......Page 7
Terminology......Page 8
Structure......Page 9
Conformation......Page 10
Physical Properties......Page 11
Chemical Properties......Page 15
Literature Cited......Page 16
2 Analytical Methods for Determining Pectin Composition......Page 19
Quantitative Analysis of Galacturonic Acid in Pectin......Page 20
Determination of Methyl, Acetyl, and Feruloyl Substitution in Pectin......Page 23
Neutral Sugar Composition of Pectin......Page 24
Acknowledgment......Page 25
Literature Cited......Page 26
3 A Critical Reexamination of Molecular Weight and Dimensions for Citrus Pectins......Page 28
Experimental......Page 29
HPSEC......Page 30
Results and Discussion......Page 32
Literature Cited......Page 42
4 Structural Studies of Apple Pectins with Pectolytic Enzymes......Page 44
Neutral Sugar Distribution......Page 45
Distribution of Methoxylated and Free Carboxyl Groups......Page 50
Conclusion......Page 53
Literature Cited......Page 54
5 Sugar Beet Pectins: Chemical Structure and Gelation through Oxidative Coupling......Page 55
Experimental methods......Page 56
Results and discussion......Page 57
Outlook......Page 64
Literature cited......Page 66
6 Interactions of Counterions with Pectins Studied by Potentiometry and Circular Dichroism......Page 67
Characterization of the samples......Page 68
Characteristics of the samples......Page 69
Counterion activity coefficients......Page 70
Influence of the polymer concentration on calcium activity coefficient......Page 71
Circular dichroism measurements......Page 72
Conclusion......Page 74
Literature cited......Page 77
7 Ionic Effects on the Conformation, Equilibrium, Properties, and Rheology of Pectate in Aqueous Solutions and Gels......Page 79
pH-induced Conformational Transition......Page 80
Energetics (thermodynamics) of interaction with divalent ions......Page 81
Aggregation of pectate......Page 85
Rheology of mixed H+/Ca2+ pectate gels......Page 88
Experimental......Page 90
Literature Cited......Page 92
8 Pectin Internal Gel Strength: Theory, Measurement, and Methodology......Page 94
Factors Affecting Internal Gel Strength......Page 97
III. Instrumentation......Page 100
Nondestructive Tests......Page 102
Destructive Tests......Page 104
Acknowledgments......Page 105
Literature Cited......Page 106
Jelly Grade/SAG Method......Page 109
Present Status of the SAG Method......Page 110
Instrumental Methods......Page 111
Comparison of Various Methods for Pectin Grading......Page 114
Conclusion......Page 121
Literature Cited......Page 122
10 Synergistic Gelation of Alginates and Pectins......Page 123
MATERIALS AND METHODS......Page 124
RESULTS AND DISCUSSION......Page 125
Literature Cited......Page 137
11 Control of Pectin Synthesis and Deposition during Plant Cell Wall Growth......Page 139
Channel 1. Production and Movement of Nucleotide Sugar Donors......Page 140
Channel 2. Synthesis and Compartmentalization of the Pectin Polymers with in the Endomembrane System......Page 142
Channel 3. Movement of Vesicles and Fusion with the Plasmamembrane for Assembly and Deposition within the Wall......Page 143
Literature Cited......Page 144
12 Comparative Analysis of Pectins from Pericarp and Locular Gel in Developing Tomato Fruit......Page 146
Materials and Methods......Page 147
Results......Page 149
Discussion......Page 154
Literature Cited......Page 159
13 Polygalacturonases in Higher Plants......Page 162
Literature Cited......Page 178
14 Paramagnetic Ion Spin-Spin Coupling as Direct Evidence for Cooperative Ion Binding to Higher Plant Cell Walls......Page 180
Materials and Methods......Page 181
Results and Discussion......Page 182
Literature Cited......Page 191
15 Softening of Cooked Snap Beans and Other Vegetables in Relation to Pectins and Salts......Page 194
Effects of salts present before cooking......Page 195
Effects of salts present before or after cooking......Page 196
The effects of adding salts after cooking......Page 198
Addition of salts before cooking, corrected for Ca++ displacement......Page 199
Discussion......Page 201
Literature Cited......Page 202
Experimental Procedures......Page 204
Results......Page 208
Conclusions......Page 213
Literature Cited......Page 220
17 Pectin Methylation Changes and Calcium Ion Effects on the Texture of Fresh, Fermented, and Acidified Cucumbers......Page 221
Literature Cited......Page 232
18 Enzymic Lysis of Pectic Substances in Cell Walls: Some Implications for Fruit Juice Technology......Page 234
Apple juice......Page 235
Apricot nectar......Page 245
Literature cited......Page 250
19 Effects of Pectin on Human Metabolism......Page 252
Lipid Effects......Page 254
Glycemic Effects......Page 261
Vitamin Bioavailability......Page 264
Effect and Fate of Pectin in the Gastrointestinal Tract......Page 265
Conclusion......Page 266
Literature Cited......Page 267
Materials and Methods......Page 270
Results and Discussion......Page 272
Literature Cited......Page 278
Author Index......Page 279
A......Page 280
E......Page 281
J......Page 282
P......Page 283
R......Page 284
T......Page 285
W......Page 286
