Microstructure and kinetic rheological behavior of amidated and nonamidated LM pectin gels

The microstructure, kinetics of gelation, and rheological properties have been investigated for gels of nonamidated pectin (C30), amidated pectin (G), and saponified pectin (sG) at different pH values, both with and without sucrose. The low-methoxyl (LM) pectin gels were characterized in the presence of Ca(2+) by oscillatory measurements and transmission electron microscopy (TEM). The appearance of the gel microstructure varied with the pH, the gel structure being sparse and aggregated at pH 3 but dense and somewhat entangled at pH 7. During gel formation of pectins G and C30 at pH 3 there was a rapid increase in G' initially followed by a small increase with time. At pH 7 G' increased very rapidly at first but then remained constant. The presence of sucrose influenced neither the kinetic behavior nor the microstructure of the gels but strongly increased the storage modulus. Pectins G and C30 showed large variations in G' at pH values 3, 4, 5, and 7 in the presence of sucrose, and the maximum in G' in the samples occurred at different pH values. Due to its high Ca(2+) sensitivity, pectin sG had a storage modulus that was about 50 times higher than that of its mother pectin G at pH 7.     

Influence of pectin fine structure on the mechanical properties of calcium-pectin and acid-pectin gels

The in vitro and in vivo functionality of the anionic plant polysaccharide pectin depends not only on the amount of ion-binding groups attached to the polymer but also on the distribution of such groups along the backbone. It has been proposed recently that information regarding this intramolecular distribution can be quantified by defining a degree of blockiness (DB or DB(abs)), and the usefulness of such measures in discriminating qualitatively between pectins originating from different sources has been demonstrated. Despite this, the value of these parameters in predicting the pseudoequilibrium elastic modulus of gels remains untested. This study seeks to address this problem through the sourcing and in-house modification of a variety of pectins in order to produce a library of distinct representative fine structures. These were subsequently characterized in terms of their relevant properties, including the determination of the proposed DB and DB(abs), and the formation of gels of these samples was monitored using small deformation mechanical spectroscopy. In addition to ionotropic calcium gels the effect of the fine structure on acid gelation was also studied.     

Influence of chain length and polymer concentration on the gelation of (amidated) low-methoxyl pectin induced by calcium

The gelation of low-methoxyl pectin (LMP) induced by addition of Ca2+ was studied by measuring the storage modulus as a function of temperature during cooling. Samples with different molar masses were prepared by mechanical degradation. The effect of the molar mass and the pectin concentration on the gelation properties was investigated. The effect of partial amidation was studied by comparing LMP and partially amidated LMP with the same molar mass and degree of methylation. The results are compared to those from a model developed for Ca2+-induced pectin gelation, and good agreement is found except at low concentrations and low molar masses where the gels are weaker than predicted. At low concentrations intrachain bonding weakens the gel, while the presence of small pectin chains weakens the gel because it neutralizes binding sites on larger chains.     

Microstructure and rheological behavior of pure and mixed pectin gels

The microstructure and the rheological properties of pure HM (high methoxyl) and LM (low methoxyl) pectin gels and of mixed HM/LM pectin gels have been investigated. Gel formation of either the HM or LM pectin, or both, was initiated in the mixed gels by varying the sucrose and Ca(2+) content. The microstructure was characterized by transmission electron microscopy, light microscopy, and confocal laser scanning microscopy. HM and LM pectin gels showed aggregated networks with large pores around 500 nm and network strands of similar character. Small differences could be found, such as a more inhomogeneous LM pectin network with shorter and more branched strands of flexible appearance. LM pectin also formed a weak gel in 60% sucrose in the absence of calcium. A highly inhomogeneous mixed gel structure was formed in the presence of 60% sucrose and Ca(2+) ions, which showed large synergistic effects in rheological properties. Its formation was explained by the behavior of the corresponding pure gels. In the presence of 60% sucrose alone, a homogeneous, fine-stranded mixed network was formed, which showed weak synergistic effects. It is suggested that LM pectin interacts with HM pectin during gel formation, thereby hindering secondary aggregation leading to the aggregated networks observed for the pure gels.     

Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins

High- and low-methoxyl pectins were treated with pectin methylesterase (PME) and the functional properties of the resulting pectin gels were characterized. The degree of esterification of high- and low-methoxyl pectins decreased from 74.5% to 6.3% and 40.0% to 6.5%, respectively while not changing their molecular weight. Also, the addition of glucono-delta-lactone (GDL) dramatically affected the gel strength and the pH reduction by the GDL led to the increased syneresis of the pectin gels, which was also observed in the PME-treated samples. When flavor compounds were incorporated into the pectin gels, the flavor release from the gels increased with decreasing the degree of esterification due to increased hydrophilic properties.     

Effects of Ca, Cu, Al and La on pectin gel strength: implications for plant cell walls

Rheology of Ca-pectate gels is widely studied, but the behaviour of pectate gels formed by Cu, Al and La is largely unknown. It is well known that gel strength increases with increasing Ca concentration, and it is hypothesised that this would also be the case for other cations. Pectins are a critical component of plant cell walls, imparting various physicochemical properties. Furthermore, the mechanism of metal toxicity in plants is hypothesised to be, in the short term, related to metal interactions with cell wall pectin. This study investigated the influence of Ca, Cu, Al and La ion concentrations at pH 4 on the storage modulus as a function of frequency for metal-pectin gels prepared from pectin (1%) with a degree of esterification of 30%. Gels were formed in situ over 6 d in metal chloride solution adjusted daily to pH 4. Cation concentration was varied to develop a relationship between gel strength and cation concentration. At similar levels of cation saturation, gel strength increased in the order of La < Ca ? Al ? Cu. The swelling of the gels also varied between cations with Ca gels being the most swollen.     

Effect of cationic size on gelation temperature and properties of gelatin hydrogels

Effect of Na+, K+ and Ca2+ on gel transition temperature (Tg) of gelatin hydrogels (5%, w/v) has been studied by oscillatory rheology in the salt concentration range I = 0.01-0.1 M, which showed increase in Tg with salt concentration with the trend for Tg showing Ca2+ > K+ > Na+. The dynamic light scattering (DLS) measurements in the sol state (T>Tg) showed two distinct relaxation modes whereas only a gel mode was observed in the gel state in all the samples which contained significant amount of heterodyne contribution. Low frequency (1.5 rad/s) isochronal storage modulus data revealed the formation of strong gel in presence of CaCl2 compared to that of NaCl and KCl situations. The slow mode relaxation and heterodyne parameter obtained from DLS data indicate the presence of larger clusters in Ca2+ gels.     

Nanostructure of native pectin sugar acid gels visualized by atomic force microscopy

Height and phase shift images of high methoxyl sugar acid gels (HMSAG) of pectin were obtained by atomic force microscopy in the tapping mode. Images revealed that pores in these gels were fluid and flattened out when measured as a function of time. These images revealed for the first time the structure of adsorbed sugar on pectin in the hydrated native gels and how the pectin framework is organized within these gels. Segmentation of images revealed that the underlying pectin framework contained combinations of rods, segmented rods, and kinked rods connected end to end and laterally. The open network of strands was similar to pectin aggregates from 5 mM NaCl solution imaged earlier by electron microscopy (Fishman et al., Arch. Biochem. Biophys. 1992, 294, 253). Area measurements revealed that the ratio of bound sugar to pectin was in excess of 100 to 1 (w/w). Furthermore, images indicated relatively small differences in the organization of native commercial citrus pectin, orange albedo pectin, and lime albedo pectin gels at optimal pH as determined in this study. The findings are consistent with earlier gel strength measurements of these gels. In addition, values of gel strength were consistent with values of molar mass and viscosity of the constituent pectins in that they increased in the same order. Finally, we demonstrated the advantage of simultaneous visualization of height and phase shift images for observing and quantitating the nanostructure of relatively soft gels which are fully hydrated with a buffer.     

Effect of extracellular calcium,pH and borate on growth oscillations in Lilium formosanum pollen tubes

Calcium ions (Ca(2+)), protons (H(+)), and borate (B(OH)(4)(-)) are essential ions in the control of tip growth of pollen tubes. All three ions may interact with pectins, a major component of the expanding pollen tube cell wall. Ca(2+ )is thought to bind acidic residues, and cross-link adjacent pectin chains, thereby strengthening the cell wall. Protons are loosening agents; in pollen tube walls they may act through the enzyme pectin methylesterase (PME), and either reduce demethylation or stimulate hydrolysis of pectin. Finally, borate cross-links monomers of rhamnogalacturonan II (RG-II), and thus stiffens the cell wall. It is demonstrated here that changing the extracellular concentrations of Ca(2+), H(+) and borate affect not only the average growth rate of lily pollen tubes, but also influence the period of growth rate oscillations. The most dramatic effects are observed with increasing concentrations of Ca(2+) and borate, both of which markedly reduce the rate of growth of oscillating pollen tubes. Protons are less active, except at pH 7.0 where growth is inhibited. It is noteworthy, especially with borate, that the faster growing tubes exhibit the shorter periods of oscillation. The results are consistent with the idea that binding of Ca(2+) and borate to the cell wall may act at a similar level to alter the mechanical properties of the apical cell wall, with optimal concentrations being high enough to impart sufficient rigidity to the wall so as to prevent bursting in the face of cell turgor, but low enough to allow the wall to stretch quickly during periods of accelerating growth.     

Pumpkin pectin: gel formation at unusually low concentration

The gel properties of high-methoxy pectin from pumpkins have been investigated to assess the potential of this material as a hard-currency export from the former Soviet Union. Comparison was made with commercial slow-set, medium-set and rapid-set pectins from citrus peel. Gels were formed by cooling pectin solutions (pH 3·0; 60% (w/w) sucrose; 5% (w/w) corn syrup) from 95°C to 25°C, and the time-temperature course of network formation was monitored by small-deformation oscillatory measurements of storage modulus (G′). At concentrations above 1% (w/w) the pumpkin pectin gave weaker gels than the other three samples, but its minimum critical gelling concentration (c₀) was found to be much lower (by at least a factor of five). Compression testing gave similar results, with pumpkin pectin giving useful breaking-stress (‘hardness’) at concentrations down to 0·5% (w/w), about a factor of two lower than for the citrus samples. Its gelation was also less rapid, giving G′ values below those of the other three samples at temperatures down to 60°C, but then setting sharply; this behaviour could be useful in avoiding ‘pregelation’ in commercial processing. The commercial slow-set pectin showed typical ‘weak gel’ properties in the solution state at 95°C, with systematic reduction in gel-like character with increasing ester content in the other samples. The rigidity of the final gels also decreased systematically through the series: rapid-set < medium-set < slow-set. These observations are tentatively ascribed to stable association of unesterified galacturonate chain segments at low pH, where electrostatic repulsion is suppressed.     

Effect of Pectin Type on Association and pH Stability of Whey Protein—Pectin Complexes

The purpose of this study was to investigate the influence of pectin type on complex formation between whey protein isolate (WPI) and high methoxy pectins with varying degrees of esterification (DE), and their pH stability. The biopolymer particles with protein-to-polysaccharide mass ratio set to 2:1 were formed at pH 3–7 by heating at 85 °C for 20 min. The particle size, electrical charge, turbidity and microstructure of the biopolymer complexes were evaluated. The optimal conditions for forming WPI-pectin complexes were at the initial pH of 4.5–4.75, just below the isoelectric point of the WPI, where complex formation occurs. At this pH range, the smallest biopolymer complexes (d?=?225–300 nm) could be created. Pectins with 50, 55, 62 and 70 % DE formed relatively small and monomodal complexes with WPI, except for pectin with 71 % DE, which showed major aggregation. The pH stability against aggregation was best with the biopolymer complexes assembled from pectins with 50 % DE (stable at pH 3.5–6.0) and with 62 % DE (stable at pH 3.0–6.0). The results suggest that pectins with varying DE can be used to form small particles and therefore can offer new possibilities in designing novel hierarchical structures and delivery systems.     

Enzymatically cross-linked tilapia gelatin hydrogels: physical, chemical, and hybrid networks

This Article investigates different types of networks formed from tilapia fish gelatin (10% w/w) in the presence and absence of the enzymatic cross-linker microbial transglutaminase. The influence of the temperature protocol and cross-linker concentration (0-55 U mTGase/g gelatin) was examined in physical, chemical, and hybrid gels, where physical gels arise from the formation of triple helices that act as junction points when the gels are cooled below the gelation point. A combination of rheology and optical rotation was used to study the evolution of the storage modulus (G') over time and the number of triple helices formed for each type of gel. We attempted to separate the final storage modulus of the gels into its chemical and physical contributions to examine the existence or otherwise of synergism between the two types of networks. Our experiments show that the gel characteristics vary widely with the thermal protocol. The final storage modulus in chemical gels increased with enzyme concentration, possibly due to the preferential formation of closed loops at low cross-linker amount. In chemical-physical gels, where the physical network (helices) was formed consecutively to the covalent one, we found that below a critical enzyme concentration the more extensive the chemical network is (as measured by G'), the weaker the final gel is. The storage modulus attributed to the physical network decreased exponentially as a function of G' from the chemical network, but both networks were found to be purely additive. Helices were not thermally stabilized. The simultaneous formation of physical and chemical networks (physical-co-chemical) resulted in G' values higher than the individual networks formed under the same conditions. Two regimes were distinguished: at low enzyme concentration (10-20 U mTGase/g gelatin), the networks were formed in series, but the storage modulus from the chemical network was higher in the presence of helices (compared to pure chemical gels); at higher enzyme concentration (30-40 U mTGase/g gelatin), strong synergistic effects were found as a large part of the covalent network became ineffective upon melting of the helices.     

Overproduction in Escherichia coli of the pectin methylesterase A from Erwinia chrysanthemi 3937: one-step purification, biochemical characterization, and production of polyclonal antibodies

Pectin methylesterase A (EC 3.1.1.11), one of the pathogenicity factors of Erwinia chrysanthemi strain 3937, was purified to homogeneity using one-step chromatography on cross-linked pectate. The purified protein showed maximum activity at pH 8-9, 50 degrees C, 50-100 mM monovalent cations or 5-10 mM divalent cations, and on a 50% esterified pectin. A particular effect of Ca2+ and Zn2+ on PMEA activity, due to the formation of a pectin gel, was observed. A Km value of 0.03% and 0.051% was determined at pH 6 and 7.6, respectively, using the same substrate. Polyclonal antibodies raised against the PMEA from E. chrysanthemi strain 3937 were produced. It recognized PMEs from Erwinia species, but did not cross-react with PME of fungal or plant origin, and will therefore be a useful tool to immunolocalize the protein during plant-pathogen interactions.     

Localization of pectins and Ca2+ ions in unpollinated and pollinated wet (Petunia hybrida Hort.) and dry (Haemanthus albiflos L.) stigma

The subcellular localization of Ca2+ ions as well as esterified and deesterified pectins in unpollinated and pollinated wet (Petunia hybrida) and dry (Haemanthus albiflos) stigma was analyzed. Stigmas with different surfaces were found to differ in Ca2+ and pectin localization. In a wet Petunia hybrida stigma, Ca2+ ions were present in the exudate occurring in the intercellular spaces of secretory tissue before pollination. The exudate of an unpollinated stigma was the site of the localization of large amounts of deesterified pectins. Stigma penetration by pollen tubes induced the lysis of this category of pectins. The epidermal cells walls of the dry Haemanthus albiflos stigma before pollination lacked free and loosely bound Ca2+ ions. Pollination induced an accumulation of these ions in the apoplast of the stigma epidermal cells. In cells walls of an unpollinated stigma, mainly esterified pectins were present. Their deesterification took place after pollination at the site of pollen grain adhesion and then at the site of pollen tube growth. These results have shown that wet and dry stigmas differ in pectin metabolism and in the mechanism of forming a calcium environment at the site of pollen grain germination.     

Process for selective extraction of pectins from plant material by differential pH

Extraction of natural hydrocolloid carbohydrate polymers, such as pectin, from plant matter is accomplished at somewhat elevated temperature and controlled conditions of acidity/alkalinity. In many cases the plant material contains a variety of different extractables, including non-polymeric carbohydrates (sugars) in addition to the pectins. Very recently two different kinds of pectin, a calcium-sensitive pectin (CSP) and a non-calcium-sensitive pectin (NCSP), have become interesting commercially. What is described in this work is a process to selectively extract NCSP and CSP by varying the pH of the extracting solution. In a first extraction with acidic aqueous solution, a pH between 3.0 and 3.3 without addition of polyvalent salt is sufficient to extract NCSP pectin. A second extraction under stronger acid conditions (pH of about 2.0) is sufficient to extract the remaining pectin, which is primarily CSP.     

Presence of secretogranin II and high-capacity, low-affinity Ca2+ storage role in nucleoplasmic Ca2+ store vesicles

Chromogranins and secretogranins have traditionally been known as marker proteins of secretory granules that contain the highest concentrations of cellular calcium, reaching approximately 40 mM. In addition, chromogranin B was also shown to exist in the nucleus, localizing in the putative inositol 1,4,5-trisphosphate (IP3)-sensitive nucleoplasmic Ca2+ store vesicles. Chromogranins A (CGA) and B (CGB) are high-capacity, low-affinity Ca2+ binding proteins, binding 30-90 mol of Ca2+/mol with dissociation constants (Kd) of 1.5-4 mM. Yet the Ca2+-binding property of secretogranins has not been studied. Here, we show the localization of secretogranin II (SgII) in the nucleus, more specifically, in the IP3-sensitive nucleoplasmic Ca2+ store vesicles along with CGB and the IP3 receptors. We have also determined the Ca2+-binding property of SgII and found that SgII binds 61 mol of Ca2+/mol (910 nmol Ca2+/mg) with a Kd of 3.0 mM at the intragranular pH 5.5 and 30 mol of Ca2+/mol (440 nmol Ca2+/mg) with a Kd of 2.2 mM at a near-physiological pH 7.5. Chromogranin B also bound 50 mol of Ca2+/mol (670 nmol Ca2+/mg) with a Kd of 3.1 mM at pH 7.5. Given the high-capacity, low-affinity Ca2+-binding property of SgII and its presence in the IP3-sensitive nucleoplasmic Ca2+ store vesicles, these results suggest that SgII may function in the storage and control of Ca2+ in the nucleus through its interaction with CGB in the nucleoplasmic vesicles.     

Gelation properties of extruded lemon cell walls and their water-soluble pectins

The amount of water-soluble pectins was largely increased after extrusion-cooking of lemon fibres. These pectins showed the ability to form a gel in the presence of sucrose and at acidic pH. The gels obtained with the water-extracted pectins after extrusion-cooking and with pectins acid-extracted on a laboratory scale were softer than those prepared with commercial citrus pectins. The water-extracted pectins after extrusion-cooking and the pectins acid-extracted on a laboratory scale contained long neutral side-chains and required a higher sucrose concentration to gel than the commercial citrus pectins. The extruded lemon fibres showed the ability to form gels in the presence of sucrose and at acidic pH. The gels obtained with the extruded fibres containing some water-solube pectins of high molecular weight were stronger than those obtained with the extruded fibres containing higher amounts of more depolymerised water-soluble pectins. The extruded fibres containing 12.5–14.9% of water-soluble pectins of high molecular weight (intrinsic viscosity: 413–504 mL/g) were those showing the better gelation properties.     

Effects of some oxidising agents,especially ammonium peroxysulfate,on sugar-beet pectins

Sugar-beet pectins contain feruloyl groups linked to the side chains of the rhamnogalacturonan backbone. Coupling reactions may cross-link these macro-molecules. Of several oxidising agents, only hydrogen peroxide-peroxidase and ammonium peroxysulfate were effective, indicating the involvement of free radicals. The effects of peroxysulfate and pectin concentrations, temperature, and the presence of some additives have been investigated mainly by viscometry and chromatography on Sepharose CL-2B. Depending on the concentration of the pectin, the reaction may be used to obtain either water-soluble products of increased molecular weight or gels.     

Characterisation of cation binding and gelation of polyuronates by circular dichroism

The cation-induced gelation of alginates and pectins with various metal ions has been monitored by circular dichroism (c.d.), using a controlled diffusion technique to prepare homogeneous gels in situ. Spectral changes observed with Ca²⁺ are closely similar to those previously reported for Ca²⁺-induced dimerisation of alginate poly-l-guluronate and pectin poly-d-galacturonate chain-sequences in solution, and the magnitude of the c.d. change on gel formation is directly related to the proportion of these structural types present. It therefore appears that gel formation does not introduce optical artefacts such as have been reported for particulate systems or biological membranes. Similar spectral changes are observed on gelation of pectin with Sr²⁺, Ba²⁺, Cd²⁺, Ni²⁺, or Pb²⁺, but with minor alterations in the wavelength of maximum c.d. change. These subtle differences are interpreted as reflecting variation in binding-site geometry to accommodate ions of different size. Differences in c.d. behaviour with Mg²⁺, Ca²⁺, and Sr²⁺ are far greater for alginate than for pectin, consistent with the greater selectivity of ion-binding. Gelation of both alginate and pectin with Cu²⁺ is accompanied by spectral changes that are opposite in sign to those observed with other divalent cations, and span a much wider range of wavelengths. This suggests a different and less-specific binding mechanism, consistent with the known lack of selectivity of Cu²⁺ for different polyuronates. However, for alginate, there is also evidence of some specific interchain chelation. A minor enhancement of alginate c.d. in the presence of K⁺ ions is attributed to a decrease in charge density of the polymer chain by bound cations, with consequent increase in segment-segment association in solution. The sign and magnitude of this effect confirm the selectivity of polyuronates for divalent cation.     

Correlation between sagging and shear elasticity in pectin, gelatin and polyacrylamide gels

The relationship between the height of gels determined by a sag test and their elastic shear modulus (G′) has been both investigated experimentally and simulated using a finite element analysis for the inhomogeneous deformation of gels due to gravity. It was assumed in the simulations that gels can be modeled as incompressible linear elastic materials. General relationships between the sag of gels and their elastic modulus were obtained from the simulations for slip and no-slip conditions. The relationships were tested experimentally on pectin, gelatin and polyacrylamide gels with a range of concentrations and rigidities. The good agreement between the predictions and the results shows that these gels can be modeled accurately as incompressible elastic materials. A standard 150° SAG pectin gel, which sags 23.5% in the SAG test, has G′ moduli of 429 and 379 Pa under slip and no-slip conditions, respectively.