Comparison of the structural features of apple and citrus pectic substances

Pectic substances were extracted from Alcohol Insoluble Solids from lemon peel (albedo) and fractionated by ion exchange chromatography and gelfiltration. The pectin molecules contained rhamnose, arabinose, galactose, glucose and galacturonic acid residues; xylose residues were almost absent. Degrad...

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Bibliographic Details
Published in:Carbohydrate polymers 1984, Vol.4 (2), p.89-101
Main Authors: de Vries, J.A., Rombouts, F.M., Voragen, A.G.J., Pilnik, W.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food Chemistry and Microbiology
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Levensmiddelenchemie en -microbiologie
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Summary:Pectic substances were extracted from Alcohol Insoluble Solids from lemon peel (albedo) and fractionated by ion exchange chromatography and gelfiltration. The pectin molecules contained rhamnose, arabinose, galactose, glucose and galacturonic acid residues; xylose residues were almost absent. Degradation with purified pectolytic enzymes and subsequent gelfiltration of the resulting pectin fragments showed that the neutral sugar side chains were present in ‘hairy regions’ (blocks of neutral sugar side chains). The distribution of the methoxyl groups was studied by HPLC analysis of enzyme-degraded pectins. Some influence of native pectinesterase on the distribution of the methoxyl groups was found. The results are compared with those of similarly extracted and purified apple pectic substances.
ISSN:0144-8617
1879-1344
DOI:10.1016/0144-8617(84)90016-X