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Effects of Ca, Cu, Al and La on pectin gel strength: implications for plant cell walls |
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| Authors: | Brigid A McKenna Timothy M Nicholson Neal W Menzies |
| Institution: | a The University of Queensland, School of Land, Crop and Food Sciences, St. Lucia, Queensland 4072, Australia b The University of Queensland, School of Chemical Engineering, St. Lucia, Queensland 4072, Australia c Cooperative Research Centre for Contamination Assessment and Remediation of the Environment (CRC-CARE), The University of Queensland, St. Lucia, Queensland 4072, Australia |
| Abstract: | 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. |
| Keywords: | TDI triple deionised water DE degree of esterification GalA galacturonic acid |
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