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Pineapple and banana pectins comprise fewer homogalacturonan building blocks with a smaller degree of polymerization as compared with yellow passion fruit and lemon pectins: implication for gelling properties.
Biomacromolecules. 2009 Apr 13; 10(4):717-21.B

Abstract

Pectins are viewed as multiblock cobiopolymers of different pectic polysaccharides, notably, homogalacturonan (HG) and rhamnogalacturonan I (RG I). Furthermore, on the basis of HGs isolated from different (pectins from) dicot cell walls, HG is supposed to have an average degree of polymerization (DP) of approximately 100 irrespective of the plant source. To validate or invalidate these suppositions, pectins from both monocot (pineapple and banana) and dicot (yellow passion fruit and lemon) cell walls were examined. The results show that all the extracted pectins comprise HGs as well as type I and II arabinogalactan side chain-containing RGs I, but of significantly (p < 0.05) different relative proportions; lemon pectin being the richest in HGs, followed by yellow passion fruit pectin. The HG building blocks of each pectin are homogeneous with respect to the molecular size but have a significantly (p < 0.05) reduced length in monocot pectins (59-67) compared to dicot ones (93-102). Lemon pectin displayed the highest degree of esterification (DE), viscosity-average molecular weight (M(v)), and gelling ability, whereas with similar DEs and a higher M(v), banana pectin exhibited a lower gelling ability than yellow passion fruit pectin. It is concluded that both the HG amount and DP strongly influence the gelling properties of pectin.

Authors+Show Affiliations

Unité de Formation et de Recherche en Sciences et Technologie des Aliments, Université d'Abobo-Adjamé, 02 BP 801 Abidjan 02, Côte d'Ivoire. bedamarcel@yahoo.fr

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

19260678

Citation

Yapo, Beda M.. "Pineapple and Banana Pectins Comprise Fewer Homogalacturonan Building Blocks With a Smaller Degree of Polymerization as Compared With Yellow Passion Fruit and Lemon Pectins: Implication for Gelling Properties." Biomacromolecules, vol. 10, no. 4, 2009, pp. 717-21.
Yapo BM. Pineapple and banana pectins comprise fewer homogalacturonan building blocks with a smaller degree of polymerization as compared with yellow passion fruit and lemon pectins: implication for gelling properties. Biomacromolecules. 2009;10(4):717-21.
Yapo, B. M. (2009). Pineapple and banana pectins comprise fewer homogalacturonan building blocks with a smaller degree of polymerization as compared with yellow passion fruit and lemon pectins: implication for gelling properties. Biomacromolecules, 10(4), 717-21. https://doi.org/10.1021/bm801490e
Yapo BM. Pineapple and Banana Pectins Comprise Fewer Homogalacturonan Building Blocks With a Smaller Degree of Polymerization as Compared With Yellow Passion Fruit and Lemon Pectins: Implication for Gelling Properties. Biomacromolecules. 2009 Apr 13;10(4):717-21. PubMed PMID: 19260678.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Pineapple and banana pectins comprise fewer homogalacturonan building blocks with a smaller degree of polymerization as compared with yellow passion fruit and lemon pectins: implication for gelling properties. A1 - Yapo,Beda M, PY - 2009/3/6/entrez PY - 2009/3/6/pubmed PY - 2010/2/2/medline SP - 717 EP - 21 JF - Biomacromolecules JO - Biomacromolecules VL - 10 IS - 4 N2 - Pectins are viewed as multiblock cobiopolymers of different pectic polysaccharides, notably, homogalacturonan (HG) and rhamnogalacturonan I (RG I). Furthermore, on the basis of HGs isolated from different (pectins from) dicot cell walls, HG is supposed to have an average degree of polymerization (DP) of approximately 100 irrespective of the plant source. To validate or invalidate these suppositions, pectins from both monocot (pineapple and banana) and dicot (yellow passion fruit and lemon) cell walls were examined. The results show that all the extracted pectins comprise HGs as well as type I and II arabinogalactan side chain-containing RGs I, but of significantly (p < 0.05) different relative proportions; lemon pectin being the richest in HGs, followed by yellow passion fruit pectin. The HG building blocks of each pectin are homogeneous with respect to the molecular size but have a significantly (p < 0.05) reduced length in monocot pectins (59-67) compared to dicot ones (93-102). Lemon pectin displayed the highest degree of esterification (DE), viscosity-average molecular weight (M(v)), and gelling ability, whereas with similar DEs and a higher M(v), banana pectin exhibited a lower gelling ability than yellow passion fruit pectin. It is concluded that both the HG amount and DP strongly influence the gelling properties of pectin. SN - 1526-4602 UR - https://www.unboundmedicine.com/medline/citation/19260678/Pineapple_and_banana_pectins_comprise_fewer_homogalacturonan_building_blocks_with_a_smaller_degree_of_polymerization_as_compared_with_yellow_passion_fruit_and_lemon_pectins:_implication_for_gelling_properties_ L2 - https://dx.doi.org/10.1021/bm801490e DB - PRIME DP - Unbound Medicine ER -
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