Extraction and characterisation of very highly methylated pectins from lemon cell walls

Pectins were extracted either by water from extruded lemon fibre or by hot acid from the raw lemon fibre. The amount of water-soluble polysaccharides from lemon plant cell walls was greatly increased after extrusion-cooking. The pectins obtained by extraction with water from the extruded fibre and the pectins extracted from the raw material by hot acid were studied. The water-soluble pectins obtained after extrusion-cooking had the distinctive feature of being very highly (92%) methylated; they were also particularly rich in arabinose side-chains. High molecular weight material coming from the “hairy” regions was isolated after digestion by an endo-polygalacturonase. Methylation analysis revealed the presence in both pectins of fairly branched (1 → 5)-linked arabinans and arabinogalactans of type I and II side-chains.     

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.     

Further investigations into the structure of human gastric mucin: the structural configuration of the oligosaccharide chains

Human gastric mucin from aspirates has been degraded by proteolysis to afford a soluble glycopolypeptide which, when purified by gel filtration on Bio-Gel P 150 and chromatography on Ecteola cellulose, was essentially free from mannose. Structural information on the oligosaccharide chains attached to the polypeptide core was obtained by mild hydrolysis with acid, Smith degradation, and degradation with sodium phosphate-borohydride, both before and after the removal of fucose by controlled, acid hydrolysis. A number of oligosaccharides were isolated and purified by gel and paper chromatography. Minimal degradation due to base-catalysed peeling reactions was experienced with the sodium phosphate-borohydride technique. The oligosaccharides have been characterised and structures proposed for the various side-chains present in human gastric mucin.     

Chemically methylated and reduced pectins: preparation,characterisation by 1H NMR spectroscopy,enzymatic degradation,and gelling properties

The gelling properties of pectins are known to be closely related to the degree of methylation (DM) and the distribution of the ester groups. In order to investigate this dependency, a natural citrus pectin (DM 64%) has been methylated to pectins with higher DM or saponified to achieve pectins with lower DM. A simple method for determination of DM by 1H NMR spectroscopy is presented. New modified pectins have been prepared by treatment of pectins having different DM with NaBH(4) to reduce selectively the methyl esters to primary alcohols in the presence of free acids. The degree of reduction (DR) and the DM of the remaining carboxylic acids could likewise be determined by 1H NMR spectroscopy. The new reduced pectins are recognized by the pectin degrading enzymes polygalacturonase PGI and PGII as well as by pectin lyase, all from Aspergillus niger, but the enzymes exhibit lower specific activities as compared with unmodified pectin. The new reduced pectins exhibit high gelling properties.     

Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Cissampelos pareira) pectin

Pectins extracted from Krueo Ma Noy (Cissampelos pareira) leaves mainly consisted of galacturonic acid with trace amount of neutral sugars. The dominant structure of Krueo Ma Noy pectin was established as a 1,4-linked -D-galacturonan by a combination of carboxyl reduction and methylation analysis, and confirmed by FT-IR spectroscopy. The degree of esterification of Krueo Ma Noy pectins was 41.7 and 33.7% for crude and dialyzed pectins, respectively. Krueo Ma Noy pectin has an average molecular weight of 55 kDa, radius of gyration of 15.2 nm and intrinsic viscosity of 2.3 dl/g. Krueo Ma Noy pectin exhibited gelling properties in aqueous solutions at 0.5% (w/v) at 5 °C. Gels were formed at concentrations of 1.0% (w/v) and above even at room temperature. The gel strength, melting point, and melting enthalpy of Krueo Ma Noy pectin increased with polysaccharide concentration.     

Kinetics and mechanism of the reaction of ammonium persulfate with ferulic acid and sugar-beet pectins

The actions of ammonium persulfate on (feruloylated) sugar-beet pectins and ferulate have been studied by spectrophotometry, viscometry, ¹H-n.m.r. spectroscopy, and gel-permeation chromatography. The reactions followed a pseudo-first-order law with respect to pectin and ferulate, whereas the order with respect to ammonium persulfate was unity for pectins and varied from 0.5 to > 2 for ferulate. The rate constants mainly varied with the pH of the reaction mixture and there was an optimum at 3.8–5.7 for the gelation of the pectins. The results ruled out a simple condensation process between two ferulates (or feruloyl residues linked to the pectins) and suggeste a free-radical polymerisation reaction.     

Isolation and structural identification of complex feruloylated heteroxylan side-chains from maize bran

Three complex heteroxylan side-chains acylated with ferulate and one arabinosyl ester of p-coumaric acid have been isolated from maize bran insoluble fibre after acidic hydrolysis and fractionation by gel permeation chromatography and semi-preparative RP-HPLC. The complete structural elucidation of all isolated compounds was achieved by 1D/2D NMR spectroscopy and HPLC-MS in combination with methylation analysis. The absolute configuration of the carbohydrate constituents was determined by chiral GC after acidic hydrolysis and trifluoroacetylation. The identified feruloylated tetrasaccharides alpha-d-xylopyranosyl-(1-->3)-alpha-l-galactopyranosyl-(1-->2)-beta-d-xylopyranosyl-(1-->2)-5-O-trans-feruloyl-l-arabinofuranose (FAXGX) and alpha-d-galactopyranosyl-(1-->3)-alpha-l-galactopyranosyl-(1-->2)-beta-d-xylopyranosyl-(1-->2)-5-O-trans-feruloyl-l-arabinofuranose (FAXGG) are the most complex heteroxylan side-chains from maize bran that have been isolated to date. The isolated trisaccharide alpha-l-galactopyranosyl-(1-->2)-beta-d-xylopyranosyl-(1-->2)-5-O-trans-feruloyl-l-arabinofuranose (FAXG) contributes to the complexity of heteroxylan side-chains from maize bran and 5-O-trans-p-coumaroyl-l-arabinofuranose represents the first p-coumaroylated heteroxylan side-chain isolated from cereal grains. Complex feruloylated heteroxylan side-chains are possibly, like ferulate cross-linking of the heteroxylans and binding of heteroxylans to lignin, a factor contributing to limited enzymatic degradation of fibre.     

Immunologically active metallic ion-containing polysaccharides of Achyrocline satureioides.

Two homogeneous, metallic ion-containing pectic polysaccharides with mean M(r)s of 7600 and 15,000 were isolated from dried aerial parts of Achyrocline satureioides by anion exchange column chromatography on DEAE-Sepharose CL-6B and gel filtration column chromatography on Fractogel TSK HW-50 (S). The structures, as determined by methylation analysis, carboxyl reduction, and partial acid hydrolysis, were shown to be rhamnogalacturonans. Both pectins show a pronounced anticomplementary effect in vitro. The larger carbohydrate AS 4 of higher M(r) exerts anti-inflammatory activity and a strong enhancement of phagocytosis in vivo.     

Lemon juice improves the extractability and quality characteristics of pectin from yellow passion fruit by-product as compared with commercial citric acid extractant

An environment-friendly procedure, allowing the extraction of safe pectin products with good functional properties from yellow passion fruit by-product, was developed using two natural acid extractants, namely, pure lemon juice and citric acid solvent. The results show that both of them solubilise, from cell wall material, pectins characterised by high galacturonic acid content (64–78% w/w), degree of esterification (52–73), viscosity-average molecular weight (70–95 kDa) and capable of forming gels in the presence of high soluble solids (sucrose) content and acid. However, compared to pure citric acid solvents, lemon natural juice and its concentrate isolate, under similar extraction conditions, pectins of superior quality characteristics, i.e., higher galacturonic acid content, degree of esterification, viscosity-average molecular weight and gelling power.     

Enzymatic degradation and β-elimination of the pectic substances in cherry fruits

Pectic substances from cherry fruits (Prunus avium) were studied after extraction and purification. They were subjected to β-elimination by heat treatment and depolymerized by endopolygalacturonase from Aspergillus niger. The degraded pectins were fractionated by gel permeation chromatography (Sephadex G-100, Bio-gel P2). The results suggest that the pectic substances largely consist of an α-d-galacturonic backbone interspersed with occasional l-rhamnosyl residues. Neutral sugars as side-chains of varying lengths appear to be concentrated along certain regions of the polymer (‘hairy$\text{)}\text{?}$ in contrast to side-chain free (4mooth’) parts.     

Characterization of hop pectins shows the presence of an arabinogalactan-protein

Hop pectins were extracted from spent hops using acid extraction conditions and were characterized chemically. The acid extraction of spent hops resulted in a yield of 2%, containing 59% of polysaccharides. The hop pectins under investigation had a relatively high molecular weight and an intrinsic viscosity comparable to that of commercially available apple and citrus pectins. The low degree of methyl esterification of these pectins implicates that they are mainly suitable for use in calcium gels. The degree of acetylation and the neutral sugar content were relatively high.

A high molecular weight fraction which contained arabinogalactan-proteins was shown to be present in the hop pectin extract after preparative size-exclusion chromatography. Additionally, a fraction with a lower molecular weight was present containing mainly homogalacturonans. The arabinogalactans in the high molecular weight population consisted of (1→3)- and (1→3,6)-linked galactans highly branched with arabinose and galactose side-chains. The protein part of the arabinogalactan-protein (13%) was found to be rich in cystein, threonin, serinin, alanin, and hydroxyprolin. The molecular weight distribution of the hop pectin after degradation with the enzymes endopolygalacturonase plus pectin methyl esterase suggested that the arabinogalactan-protein present in the hop pectin extract was linked to the pectin and that the arabinogalactan-protein itself had a fairly low molecular weight.     

Intramolecular distribution of carboxyl groups in low methoxyl pectins — A review

Low methoxyl pectins (LMP) have been manufactured since the 1940s primarily for use as gelling agents. At the time, it was noted that low methoxyl pectates (LMPs) prepared by different methods had different gelling properties and this was attributed to the way in which the free carboxyl groups were distributed along the chain following deesterification. Various workers have shown that LMP prepared by enzymic deesterification is more heterogeneous with respect to the degree of esterification (DE) than LMPs of the same DE prepared by acid deesterification. This, together with enzyme studies, has been taken as a sign that pectinesterase works in a sequential fashion and, similarly, acid deesterification is a random process.More recently, the preparation of crude enzyme-deesterified LMP, which is used as a thickener in canned goods, has been described. Although enzyme-deesterified LMPs appear to form weak gels with calcium ions at room temperature (acid-deesterified LMP/calcium gels are reported to be stronger) they are superior when incorporated into canned goods which receive a severe heat treatment.This review briefly describes the preparation of LMP and that work on LMP which provides information about the distribution of carboxyl groups in the pectate molecule. Since it is established that this distribution affects the gelling properties of the pectin a sound understanding of the chemical aspects may assist in understanding the mechanism of gelation.     

多种小麦种子储藏蛋白的电泳分析

采用不同的提取液,对１０个小麦品种的非酶功能性种子储藏蛋白进行提取,分别进行梯度凝胶电泳分析。电泳依据提取液的不同,分别采用酸性或碱性系统。对酸性凝胶催化系统,采用Ａｐ－Ｖｃ－ＦｅＳＯ４系统代替Ｈ２Ｏ２－Ｖｃ－ＦｅＳＯ４系统,克服了酸性凝胶的不足,提高了凝胶的性质性能并使之容易操作。应用新的催化系统配制的酸性梯度胶,提高了分辨率。并初步尝试以酸性系统分析种子谷蛋白,获得了成功,经过对不同提取液蛋白     

Physicochemical and comparative properties of pectins extracted from Akebia trifoliata var. australis peel

The physicochemical properties of the pectins extracted from Akebia trifoliata var. australis peel with hydrochloric acid and citric acid, namely HEP and CEP, were evaluated as compared with citrus pectin (CP). X-ray diffraction confirmed that CP had more well defined crystal than HEP and CEP. The DE values of HEP, CEP and CP were 59.46%, 76.64% and 71.03%, respectively. CP exhibited the highest viscosity-average molecular weight of 64,848 Da, followed by HEP (45,353 Da) and CEP (28,877 Da). In general, the emulsion activity of HEP and CEP increased as oil concentration was increased, while HEP showed the strongest emulsion activity among the three pectins. Textural analysis demonstrated that the gelling properties of three pectins decreased with increase in pH, and CP displayed superiority in hardness (9.03 g), while CEP was the poorest (1.45 g). All results suggested that A. trifoliata var. australis had the potential in producing pectin for commercial food industry application.     

Degree of blockiness of amide groups as indicator for difference in physical behavior of amidated pectins

Thickening and gelling properties of commercial amidated pectins depend on the degree of amidation and methyl-esterification, but also the distribution of these groups is of great importance. Methods have been developed during the last few years to determine the distribution of methyl esters over the pectic backbone. We applied the strategies developed for the analysis of high methyl-esterified pectins for studying the distribution of amide groups in amidated pectins. Low methyl-esterified amidated (LMA) pectins were digested before and after removal of methyl esters by an endo-polygalacturonase to determine the degree of blockiness of the substituents. The nature of the substituents (amide groups compared to methyl esters) did not modify the behavior of the enzyme. Oligomers released were separated by using high-performance anion exchange chromatography and pulsed amperometric detection (HPAEC-PAD) at pH 5. Fractions collected after on-line desalting were identified by using MALDI-TOF mass spectrometry. Oligomers were found to elute from the column as a function of their total charge. For the same overall charge and size, oligomers with methyl esters eluted before oligomers with amide groups. Both amide groups and methyl esters of the LMA pectins studied were found to be semirandomly distributed over the pectic backbone, but this may vary according to the amidation process used.     

Methods for obtaining neutral and acid oligosaccharides from flax pectins

Esterified acid soluble pectins from flax (Linun usitatissimum L.) were degraded either with HCl or pectin lyase. Centrifugation and 2-propanol precipitation led to the isolation of two low molecular weight polygalacturonates after acid hydrolysis of pectins. However, after pectin lyase digestion and purification by size-exclusion HPLC, ¹H NMR analyses indicated that acetylated hairy regions, large methylated and acetylated oligogalacturonides together with small unsubstituted oligogalacturonides were produced. Thus, in a few steps, a panel of substituted neutral and acidic oligosaccharides was produced from a raw plant material. Such oligosaccharides could be useful for further fractionations such as chemical saponification and enzymatic removal of neutral sugar chains from the hairy regions. The procedures used for pectin extraction, for degradation, and for the purification of fragments seem appropriate for large-scale production of biologically active oligosaccharides from flax.Revisions requested 24 September 2004; Revisions received 4 November 2004     

Effect of successive acid and enzymatic hydrolysis on the structure and antioxidant activity of pectins

It has been shown that the treatment of pectins under conditions close to those in an artificial gastroenteral medium results in the destruction of their carbohydrate chain. The degree of pectin destruction depends on the structural features of their macromolecules. During successive acid and enzymatic hydrolysis of pectins, an increase in the number of molecules with molecular masses of 300–400 and 100–300 kDa and cleavage of mono- and oligosaccharides occurred. It was found that comaruman, bergenan, potamogetonan, pectins from marsh cinquefoil, Siberian tea, and broad-leaved pondweed possess a high antioxidant activity and contain large amounts of common phenols. Treatment with hydrochloric acid and pectinase led to a significant decrease in their antioxidant activity and simultaneously to a decrease in the amount of common phenols.     

Comparison of Cell Wall Polysaccharide Hydrolysis by a Dilute Acid/Enzymatic Saccharification Process and Rumen Microorganisms

Evaluation of biomass crops for breeding or pricing purposes requires an assay that predicts performance in the bioenergy conversion process. Cell wall polysaccharide hydrolysis was compared for a dilute sulfuric acid pretreatment at 121°C followed with cellulase hydrolysis for 72?h conversion assay (CONV) with in vitro rumen microflora incubation for 72?h (RUMEN) for a set of maize (Zea mays L.) stover samples with a wide range in cell wall composition. Residual polysaccharides from the assays were analyzed for sugar components and extent of hydrolysis calculated. Cell wall polysaccharide hydrolysis was different for all sugar components between the CONV and RUMEN assays. The CONV assay hydrolyzed xylose-, arabinose-, galactose-, and uronic acid-containing polysaccharides to a greater degree than did the RUMEN assay, whereas the RUMEN assay was more effective at hydrolyzing glucose- and mannose-containing polysaccharides. Greater hydrolysis of hemicelluloses and pectins by CONV can be attributed to the acid hydrolysis mechanism of the CONV assay for noncellulosic polysaccharides, whereas the RUMEN assay was dependent on enzymatic hydrolysis. While CONV and RUMEN hydrolysis were correlated for most polysaccharide components, the greatest correlation was only r?=?0.70 for glucose-containing polysaccharides. Linear correlations and multiple regressions indicated that polysaccharide hydrolysis by the RUMEN assay was negatively associated with lignin concentration and ferulate ether cross linking as expected. Corresponding correlations and regressions for CONV were less consistent and occasionally positive. Use of rumen microbial hydrolysis to characterize biomass performance in a conversion process may have some limited usefulness for genetic evaluations, but such assays would be unreliable for biomass pricing.     

Evaluation of a method for determining the free carboxyl group distribution in pectins

The distribution of free carboxyl groups in pectins has been investigated by a method that involves blocking the free carboxyl groups by glycolation, and hydrolysis of the methylesterified regions with a mixture of pectic enzymes. The hydrolysis products are separated from the glycolated regions on an ion exchange column and after deglycolation the oligomer size distribution is obtained by Sephacryl S-200 chromatography.The method was applied to five pectins with degrees of esterification in the range 5–70%. For two of the samples (an enzyme and an alkali de-esterified low methoxyl pectin) the degree of hydrolysis was significantly lower than would be predicted from the initial degree of esterification and thus for these materials the values obtained for the carboxyl group block sizes were considered to be a maximum rather than an accurate estimate.All the samples investigated had a significant proportion of free carboxyl regions with a degree of polymerisation greater than 10. With the possible exception of the pectate (degree of esterification 5%) none of the samples had a random distribution of carboxyl groups. This was considered to be a reflection of the distribution in the native pectin rather than indicating that chemical de-esterification was non-random. The large free carboxyl group block sizes was consistent with the egg-box model for low methoxyl pectin gelation. Larger blocks were found in the enzyme de-esterified pectin compared with the alkali and acid de-esterified material.     

Microwave-promoted hydrolysis of plant seed gums on alumina support

Using a catalytic amount of potassium persulfate (1.48 x 10(-4)M), eight different seed gums were fully hydrolyzed on alumina support under microwave irradiation. The hydrolysis time varied between 1.33 and 2.33 min depending upon the seed gum structure. The used solid support could be easily separated from the hydrolyzates and recycled. However, under microwave field in an aqueous medium, the same amount of persulfate was unable to hydrolyze the seed gums. Solid-supported microwave hydrolysis has been compared with the microwave-enhanced aqueous hydrolysis (using K2S2O8 or 0.1N H2SO4) and also with the conventional hydrolysis procedures.