Pectin Degragation Compilation

188
CHAPTER 8. STUDYING PECTIN SOLUTIONS
8.11
Pectin Degradation Clippings
Figure 8.27: Polysaccharides: structural diversity and functional versatility By
Severian Dumitriu 2005 edition p.483
Rubber in lab book #4
8.12
Oil-Water Samples
8.13
Diffusion
Pectin Literature Review
The ability of pectin to form gels has been exploited since the time of the Greeks
and the Romans (cite Romarics paper: Microrheological investigations give insights
into the microstructure and functionality of pectin gels). More recently, in 1934,
pectin from citrus fruits was understood to be a primarily linear polygalacturonic
acid, a view that remained in handbooks until the last decade of the twentieth
8.13. DIFFUSION
189
Figure 8.28: Chemical and functional properties of food saccharides By Piotr
Tomasik p.185
Figure 8.29: Functional foods: biochemical & processing aspects By John Shi, G.
Mazza, M. Le Maguer, 2002, p.292
190
CHAPTER 8. STUDYING PECTIN SOLUTIONS
Figure 8.30: Handbook of food science, technology, and engineering, Volume 3
2006, By Yiu H. Hui p.140-6
8.13. DIFFUSION
191
Figure 8.31: Food chemistry By Hans-Dieter Belitz, Werner Grosch, Peter
Schieberle p.316
Figure 8.32: Chemical and functional properties of food saccharides By Piotr
Tomasik p.185
192
CHAPTER 8. STUDYING PECTIN SOLUTIONS
Figure 8.33: Comprehensive reviews... p.89
century. Data collected over the past few decades however has led to a different
understanding of pectin structure (cite: Pectin, a versatile polysaccharide present
in plant cell walls, p.268).
Pectins are complex biopolymers. Their functions within the cell wall are not
yet fully understood [67, p.487].
In a normal western diet, about 4-5g of pectin is consumed each day [67, p.487].
A proportion of the backbone galacturonic acid residues of HG and XGA are
methyl esterified at C-6 and/or O-acetylated at C-2 or C-3 [67, p.487].
It is generally agreed that homogalacturonan (HG), rhamnogalacturonan I (RGI) and rhamnogalacturonan II (RG-II) represent the three main building blocks of
pectin [25, p.2].
HG is a linear, unbranched molecule composed of 1,4- linked a-D-galacturonic
acid (GalA) residues. The GalA residues can be methyl esterified at C-6 [25, p.2].
8.13. DIFFUSION
193
Figure 8.34: Polysaccharides and Polyamides in the Food Industry: Properties,
Production ... By Alexander Steinbchel, Sang Ki Rhee p.364
194
CHAPTER 8. STUDYING PECTIN SOLUTIONS
Figure 8.35: Polysaccharides: structural diversity and functional versatility By
Severian Dumitriu 1998 edition p.395
WOW this is a cool quote to use somewhere!!! [83, p.263]
Pectin is one of the major plant cell wall components and probably the most
complex macromolecule in nature, as it can be composed out of as many as 17
different monosaccharides containing more than 20 different linkages [13].
WOW again, Blumich has a great piece on the Hurlimann type stuff here: [6,
p.212].
8.13. DIFFUSION
195
Figure 8.36: Food polysaccharides and their applications By Alistair M. Stephen