22 results on '"pectic substances"'
Search Results
2. Physical factors relevant for efficient Hawthorn fruit extraction
- Author
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Olga Vyacheslavovna Drucker, Vera Vasilievna Kryuchkova, N.I. Mosolova, Ivan Fiodorovich Gorlov, Marina Slozhenkina, and Olga Andreevna Knyazhechenko
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food.ingredient ,Pectin ,fermented milk product ,Chemistry ,business.industry ,Organoleptic ,lcsh:TX341-641 ,Raw material ,dietary fiber ,food ,pectic substances ,tannins ,extraction ,Maceration (wine) ,Food processing ,hawthom fruit ,Biologically active substances ,Dietary fiber ,Food science ,Hawthorn fruit ,business ,lcsh:Nutrition. Foods and food supply ,Food Science - Abstract
Today, the healthy nutrition market is one of the most promising market niches; modern consumers increasingly claim fortified products for their diets. One of the ways to increase the biological and physiological value of products is their enrichment with extracts of plant origin. The aim of the work was to study the influence of various factors on the process of hawthorn fruit extraction and determine the optimal parameters of the technological process. The study objects were hawthorn fruit extracts produced by the statistical method of maceration (with stirring). In the extracts obtained, there were determined the quantitative content of tannins and pectin substances, dietary fiber and vitamins. Currently, the global health and wellness food market is steadily growing due to changes in consumer behaviour patterns and developing of healthy self-consciousness. The studies conducted by the authors have shown that extracting of plant materials and the efficiency of biologically active substances extraction are influenced by the following factors: the extractant pH, grinding type and size of raw materials and process parameters. The optimal technological regimes have been established. They are the extraction temperature of 60 °C and extraction time of 30 minutes. The appropriate grinding size of dry hawthorn fruit has been determined to be up to 2.8 mm of a particle. In case of milk being an extractant, a high extraction dynamic of pectic substances and dietary fibers was observed. So, the hawthorn milk extract has been revealed to have higher organoleptic characteristics.
- Published
- 2019
3. Pretreatment of Rapeseed Meal Increases Its Recalcitrant Fiber Fermentation and Alters the Microbial Community in an in vitro Model of Swine Large Intestine
- Author
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Cheng Long, Koen Venema, RS: FSE UCV, FSE Campus Venlo, RS: NUTRIM - R2 - Liver and digestive health, RS: FSE UCV Program - 1 - Lijn 1: Microbiological, and Humane Biologie
- Subjects
Microbiology (medical) ,IMPACT ,Feed additive ,lcsh:QR1-502 ,Carbohydrase ,Cellulase ,PROCESSING TECHNOLOGIES ,Polysaccharide ,Microbiology ,lcsh:Microbiology ,DIET ,Butyric acid ,03 medical and health sciences ,chemistry.chemical_compound ,Food science ,pig gut microbiota ,Pectinase ,030304 developmental biology ,chemistry.chemical_classification ,0303 health sciences ,cellulase ,cell wall polysaccharides ,biology ,Chemistry ,0402 animal and dairy science ,Fatty acid ,04 agricultural and veterinary sciences ,DEGRADING ENZYMES ,CELL-WALLS ,040201 dairy & animal science ,pectinase ,RUMEN ,BACTERIA ,rapeseed meal ,biology.protein ,Fermentation ,NONSTARCH POLYSACCHARIDES ,FIBROLYTIC ENZYMES ,PECTIC SUBSTANCES - Abstract
The aim of current study was to investigate in an in vitro study how enzymatic and chemical pretreated rapeseed meal (RSM) influences the fiber fermentation and microbial community in the swine large intestine. RSM was processed enzymatically by a cellulase (CELL), two pectinases (PECT), or chemically by an alkaline (ALK) treatment. 16S rRNA gene sequencing data was performed to evaluate changes in the gut microbiota composition, whereas short-chain fatty acid (SCFA) production (ion-chromatography) and non-starch polysaccharides (NSP) composition (using monoclonal antibodies; mAbs) were used to assess fiber degradation. The results showed that ALK, CELL, PECT1, and PECT2 changed microbial community composition, increased the predicted abundance of microbial fiber-degrading enzymes and pathways, and increased acetic acid, propionic acid, butyric acid, and total SCFA production. The increased microbial genera positively correlated with SCFA production. Monoclonal antibody analyses showed that the cell wall polysaccharide structures of RSM shifted after ALK, CELL, PECT1, and PECT2 treatment. The degradation of NSP during the fermentation period was dynamic, and not continuous based on the epitope recognition by mAbs. This study provides the first detailed analysis of changes in the swine intestinal microbiota due to RSM modified by ALK, CELL, PECT1, and PECT2, which altered the microbial community structure, shifted the predicted functional metagenomic profile and subsequently increased total SCFA production. Our findings that ALK, CELL, PECT1, and PECT2 increased fiber degradability in RSM could help guide feed additive strategies to improve efficiency and productivity in swine industry. The current study gave insight into how enzymatic treatment of feed can alter microbial communities, which provides good opportunity to develop novel carbohydrase treatments, particularly in swine feed.
- Published
- 2020
4. Biochemical Prospects of Various Microbial Pectinase and Pectin: An Approachable Concept in Pharmaceutical Bioprocessing
- Author
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Hrudayanath Thatoi, Rout George Kerry, Santi Lata Sahoo, Jyoti Ranjan Rout, and Sonali Satapathy
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0301 basic medicine ,food.ingredient ,Pectin ,Endocrinology, Diabetes and Metabolism ,030209 endocrinology & metabolism ,lcsh:TX341-641 ,Review ,Molecular heterogeneity ,03 medical and health sciences ,0302 clinical medicine ,food ,depolymerization ,Pectinase ,Bioprocess ,Nutrition ,030109 nutrition & dietetics ,Nutrition and Dietetics ,Chemistry ,pectinase ,pharmaceutical application ,biochemical properties ,pectic substances ,production method ,Biochemical engineering ,lcsh:Nutrition. Foods and food supply ,Food Science - Abstract
Both pectin and pectinase are vitally imperative biomolecules in the biotechnological sector. These molecules are a feasible non-toxic contrivance of nature with extensive applicative perception. Understanding pectic substances and their structure, unique depolymerization, and biochemical properties such as a catalytic mechanism and the strong interrelationship among these molecules could immensely enhance their applicability in industries. For instance, gaining knowledge with respect to the versatile molecular heterogeneity of the compounds could be considered as the center of concern to resolve the industrial issues from multiple aspects. In the present review, an effort has been made to orchestrate the fundamental information related to structure, depolymerization characteristics, and classification of pectin as well as the types and biochemical properties of pectinase. Furthermore, various production methods related to the optimization of the product and its significant contribution to the pharmaceutical industry (either pectinase or derived pectic substances) are described in this article.
- Published
- 2020
5. Discovery of latent reserves of fruit and vegetable raw materials during the production of healthful food products for the world culinary specialists
- Author
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Leonida Bilenko, Tetiana Stukonozhenko, Viktoriya Pogarskaya, Ludmila Radchenko, Raisa Pavlyuk, Vadim Pavlyuk, and Svitlana Loseva
- Subjects
Chemical research ,Chemistry ,Extraction (chemistry) ,education ,heteropolysaccharide nanocomplex ,non-enzymatic catalysis ,General Medicine ,Raw material ,Healthful food ,mechanolysis ,steam thermal treatment ,pectic substances ,Fruits and vegetables ,latent forms ,Production (economics) ,Biologically active substances ,Food science ,cryoprocessing - Abstract
Latent forms of pectic substances and biologically active substances (BAS) in nanocomplexes with biopolymers and minerals in fruits and vegetables are discovered. It is shown that in the latent form they are found in fruits and vegetables 2.5 ... 5 times more than determined by traditional chemical research methods. As an innovation, the complex effect of steam thermal treatment, cryoprocessing and mechanolysis during fine grinding on biopolymers and BAS is used. It is established that under the influence of these processes, a more complete extraction of pectic substances and BAS from the raw material (4.5 ... 7.3 times) from the latent form and transformation into a soluble form occurs
- Published
- 2019
6. Understanding carbohydrate structures fermented or resistant to fermentation in broilers fed rapeseed (Brassica napus) meal to evaluate the effect of acid treatment and enzyme addition
- Author
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Henk A. Schols, Sonja de Vries, Mirjam A. Kabel, Harry Gruppen, A.M. Pustjens, and Walter J. J. Gerrits
- Subjects
Rapeseed ,Animal Nutrition ,Food Handling ,Polysaccharide ,chemistry.chemical_compound ,xyloglucan ,Cell Wall ,Polysaccharides ,Levensmiddelenchemie ,Animals ,Food science ,Cellulose ,VLAG ,chemistry.chemical_classification ,Food Chemistry ,Brassica napus ,digestive, oral, and skin physiology ,nonstarch polysaccharides ,Broiler ,food and beverages ,canola-meal ,General Medicine ,Carbohydrate ,Animal Feed ,Diervoeding ,Diet ,Enzymes ,Xyloglucan ,chemistry ,Biochemistry ,pectic substances ,Fermentation ,WIAS ,chickens ,Animal Nutritional Physiological Phenomena ,Digestion ,Female ,Animal Science and Zoology - Abstract
Unprocessed and acid-extruded rapeseed meal (RSM) was fed to broiler chickens, with and without addition of commercial pectolytic enzymes. Nonstarch polysaccharide (NSP) fermentability and unfermented NSP structures from RSM were studied in the excreta in detail. From unprocessed RSM, 24% of the nonglucose polysaccharides could be fermented. Acid treatment did not have a significant effect, but enzyme addition did improve fermentability to 38%. Most likely, the significant increase in NSP fermentability can be ascribed to the addition of pectolytic enzymes, which decreased branchiness of the water-soluble arabinan. Mainly xyloglucan, (glucurono-)xylan, (branched) arabinan, and cellulose remained in the excreta. The proportion of unextractable carbohydrates increased in excreta from broilers fed acid-extruded RSM. Probably, acid extrusion resulted in a less accessible NSP matrix, also decreasing the accessibility for pectolytic enzymes added in the diet. During alkaline extraction of the excreta, 39 to 52% (wt/wt) of the insoluble carbohydrates was released as glucosyl- and uronyl-rich carbohydrates, probably originally present via ester linkages or hydrogen bonding within the cellulose-lignin network. These linkages are expected to hinder complete NSP fermentation and indicate that digestibility of RSM may benefit substantially from an alkaline treatment or addition of esterases.
- Published
- 2014
7. A STUDY OF THE COMPLEXING AND GELLING ABILITIES OF PECTIC SUBSTANCES
- Author
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Olesya V. Salishcheva and Denis Donya
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blueberries ,food.ingredient ,lcsh:TP368-456 ,Pectin ,Chemistry ,gelling ability ,cranberries ,lingonberries ,complexing ability ,Chitosan ,rheological properties ,lcsh:Food processing and manufacture ,chemistry.chemical_compound ,food ,pectic substances ,Casein ,Food science ,Lingonberries ,Food Science ,Sodium alginate - Abstract
Cranberries, lingonberries, blueberries, and food systems based on these berries with different solvents and sugars have been studied. A physicochemical analysis of cranberries, lingonberries, and blueberries has been conducted. Crystalline pectin from cranberries, lingonberries, and blueberries has been isolated to determine the degree of etherification. The gelling ability of the pectic substances has been studied. The effect of different solvents and sugars on the rheological properties of food systems containing pectin has been examined. A comparative estimation of the gelling ability of the pectic substances contained in cranberries, lingonberries, and blueberries and in chitosan and alginate gelling agents has been conducted. The viscous properties have been found to increase in the series: cranberry pectin < lingonberry pectin < blueberry pectin < sodium alginate < chitosan. The complexing ability of pectins with respect to copper and iron ions has been studied and compared to that of casein. Casein exhibits a lower complexing ability with respect to iron ions than pectin. It has been found that the complexing properties of pectin vary with its concentration: the more dilute the solution, the higher the complexing ability of pectin.
- Published
- 2014
8. Nutritive value of tomatillo fruit (Physalis ixocarpa Brot.)
- Author
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Jan Borkowski, Włodzimierz Dobrzański, Joanna Ostrzycka, Marcin Horbowicz, and Leszek S. Jankiewicz
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Population ,vitamin C ,Plant Science ,chemistry.chemical_compound ,vitamin PP ,mineral salts ,lcsh:Botany ,Botany ,chemical composition ,Dry matter ,education ,Sugar ,acids ,education.field_of_study ,Vitamin C ,food and beverages ,Fructose ,Ripening ,ripening ,lcsh:QK1-989 ,Horticulture ,chemistry ,sugars ,pectic substances ,Dehydroascorbic acid ,Malic acid - Abstract
Tomatillo is widely cultivated in Mexico but is little known in other countries. The chemical composition of fruit from field grown plants was investigated during several vegetative seasons. Tomatillo contained a relatively high percentage of dry matter (7-10%) and extract (6.6-7.4%). Its potassium content was lower than that of tomato growing in the same conditions. The content of iron was higher, and that of other elements was comparable, depending on the conditions during the given year. The total sugar content amounted to 2.8-5.7%, depending on the selected population. The percentage of glucose and fructose decreased during ripening and that of saccharose increased. The content of pectic substances was similar as in tomato but the proportions of particular fractions was different. Tomatillo contained more acids than tomato, and showed an especially high citric and malic acid content. The latter decreased drastically during ripening. The content of oxalic acid was 11-18 mg 100 g-1 in ripe fruit and up to 54 mg in unripe. The vitamin C content depended on the selected population and amounted to 8-21 mg 100 g-1, dehydroascorbic acid prevailing. The content of vitamin PP was 0.8-1.3 mg 100 g-1.
- Published
- 2014
9. Hydrolyzability of Pectic Anionic Substances in Process Waters by Pectinases
- Author
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Yu Liu, Shiyu Fu, and Chunhui Zhang
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Environmental Engineering ,Chromatography ,Hydrolysis ,lcsh:Biotechnology ,Pulp (paper) ,Cationic polymerization ,Pectic substances ,Bioengineering ,Dissolved and colloidal substances ,Degree of polymerization ,engineering.material ,chemistry.chemical_compound ,Monomer ,chemistry ,Pectic acid ,lcsh:TP248.13-248.65 ,Pectate lyase ,engineering ,Cationic demand ,Organic chemistry ,Pectinase ,Waste Management and Disposal - Abstract
In this paper, the efficiency and mechanisms of two pectinases (pectate lyase (PL) and alkaline pectinase (AL)) to hydrolyze model pectic substances and dissolved and colloidal substances (DCS) of Masson pine bleached chemithermomechanical pulp (BCTMP) were investigated. The cationic demand values of model polygalacturonic acid and DCS could be reduced to about 20% and 60 to 70% by these two pectinases, respectively. However, due to the unmethylated form of the pectic substances in DCS of BCTMP, PL is more efficient than AL. The hydrolysis mechanism of polygalacturonic acid with PL was investigated. The results showed that there was no need to hydrolyze the polymeric pectic substance to their monomers, since a minimum average degree of polymerization (DP) of 6.0 was required for pectic acid to interact strongly with cationic polymers and reduce the efficiency of the latter.
- Published
- 2015
10. Combined enzymatic and high-pressure processing affect cell wall polysaccharides in berries
- Author
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Alphons G. J. Voragen, Henk A. Schols, Martina Lille, Hauke Hilz, and Kaisa Poutanen
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Pectin ,Food Handling ,Vaccinium myrtillus ,phenols ,Esterase ,Pascalization ,chemistry.chemical_compound ,Ribes ,Food science ,chemistry.chemical_classification ,cell wall polysaccharides ,Food Chemistry ,Acetylation ,Polygalacturonase ,Biochemistry ,pectic substances ,quality ,General Agricultural and Biological Sciences ,berries ,food.ingredient ,Glycoside Hydrolases ,Rhamnose ,enzymes ,bilberry ,Polysaccharide ,juice ,Cell wall ,Ribes nigrum ,food ,SDG 3 - Good Health and Well-being ,Polysaccharides ,purified tomato polygalacturonase ,Levensmiddelenchemie ,Pressure ,Phenols ,inactivation ,fractionation ,VLAG ,Esterification ,behavior ,temperature ,enzyme mixture ,General Chemistry ,high pressure ,Enzyme ,chemistry ,Fruit ,cell wall ,black currant - Abstract
The effect of high-pressure processing (HPP) on cell wall polysaccharides in berries was investigated. HPP decreased the degree of methyl esterification (DM), probably by activation of pectin methyl esterase (PME), and improved the extractability of pectins. When commercial enzyme mixtures were added to mashed berries, a synergistic effect was observed between treatment with commercial enzymes and HPP. Compared to treatment at atmospheric pressure, pectic polysaccharides were degraded to a larger extent when HPP was used. In contrast, hemicelluloses were hardly affected by the added enzymes when HPP was included, although they were degraded during similar treatment at atmospheric pressure. Additionally, the activity of rhamnose-releasing enzymes present in minor quantities might be enhanced after HPP, resulting in a decrease of rhamnose in the polymeric cell wall material. These results exploring the effect of HPP at representative conditions clearly point out the potential of HPP for polysaccharide modification.
- Published
- 2006
11. Tolerância ao alagamento e alterações de parede celular em mesocótilo de milho durante hipoxia
- Author
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Paulo César Magalhães, Luiz Edson Mota de Oliveira, Patrícia de Fátima Pereira Goulart Vitorino, Marcelo Murad Magalhães, Luiz Carlos de Oliveira Lima, and José Donizeti Alves
- Subjects
Arabinose ,Low oxygen ,hemicelulose ,substâncias pécticas ,hemicellulose ,Oxygen deficiency ,Fractionation ,Biology ,lcsh:S1-972 ,Cell wall ,chemistry.chemical_compound ,Horticulture ,chemistry ,pectic substances ,Botany ,Animal Science and Zoology ,lcsh:Agriculture (General) ,Agronomy and Crop Science - Abstract
€Œ€This research aimed to characterize the tolerance to flooding and alterations in pectic andhemicellulose fractions from mesocotyl of maize tolerant to flooding when submitted to hypoxia.In order to characterize tolerance seeds from maize cultivars Saracura BRS-4154 and BR€107 tolerantand sensitive to low oxygen levels, respectively, were set to germinate. Plantlet survival was evaluatedduring five days after having been submitted to hypoxia. After fractionation with ammonium oxalate0.5% (w/v) and KOH 2M and 4M, Saracura BRS-4154 cell wall was obtained from mesocotyl seg-ments with different damage intensities caused by oxygen deficiency exposure. The cell wall fractionswere analyzed by gel filtration and gas chromatography, and also by Infrared Spectrum with FourrierTransformation (FTIR). The hypoxia period lasting three days or longer caused cell lysis and in ad-vanced stages plant death. The gelic profile from pectic, hemicellulose 2M and 4M fractions fromsamples with translucid and constriction zone showed the appearance of low molecular weight com-pounds, similar to glucose. The main neutral sugars in pectic and hemicellulose fractions were arabi-nose, xilose and mannose. The FTIR spectrum showed a gradual decrease in pectic substances frommesocotyl with normal to translucid and constriction appearance respectively.Index terms: pectic substances, hemicellulose.Tolerância ao alagamento e alteracies de parede celular em mesocotilo de milho durante hipoxiaResumo€Œ€Objetivou-se caracterizar a tolerância ao alagamento e alteracies nas fracies pOcticas ehemicelulosicas de mesocotilos de milho submetidos a hipoxia. Sementes de milho cultivar SaracuraBRS-4154 e BR€107, tolerante e sensivel a hipoxia, respectivamente, foram submetidas a germinacaoe a sobrevivŒncia das plântulas em condicies de hipoxia, foi avaliada durante cinco dias. O€material deparede celular, obtido de segmentos de mesocotilos da cultivar Saracura BRS-4154 com diferentesintensidades de danos causados por hipoxia, foi submetido a fracionamento com oxalato de amonio0,5% e KOH 2M e€4M. As€fracies de parede celular obtidas foram analisadas por cromatografia emgel, cromatografia gasosa e espectro de infravermelho com transformacao dos dados pela sOrie deFourrier (FTIR). Periodos de hipoxia superiores a trŒs dias causaram a lise celular (aparŒncia translœcida),e, em estAEdios mais avancados, a morte das plantas. O€perfil gOlico das fracies pOcticas, hemicelulose2M e 4M das amostras de mesocotilos translœcidos e com constricao apresentaram compostos de bai-xos pesos moleculares semelhantes a glicose. Os€principais acœcares neutros nas fracies pOcticas ehemicelulosicas foram arabinose, xilose e manose. O€espectro de FTIR mostrou um decrOscimo gradu-al nas substâncias pOcticas do mesocotilo com aparŒncia normal, para translœcido e constricao respec-tivamente.Termos para indexacao: substâncias pOcticas, hemicelulose.
- Published
- 2001
12. Characterisation of cell wall polysaccharides from rapeseed (Brassica napus) meal
- Author
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Mirjam A. Kabel, Harry Gruppen, A.M. Pustjens, and Henk A. Schols
- Subjects
Rapeseed ,Polymers and Plastics ,purification ,Molecular Sequence Data ,Biology ,Polysaccharide ,Galactans ,Cell wall ,chemistry.chemical_compound ,xyloglucan ,Cell Wall ,Polysaccharides ,Arabinogalactan ,oligosaccharides ,Levensmiddelenchemie ,Materials Chemistry ,liquid-chromatography ,Food science ,Cellulose ,Glucans ,VLAG ,Enzyme Assays ,chemistry.chemical_classification ,Food Chemistry ,Hexuronic Acids ,Brassica napus ,Organic Chemistry ,campestris polysaccharides ,nonstarch polysaccharides ,food and beverages ,Carbohydrate ,Chromatography, Ion Exchange ,Xylan ,Xyloglucan ,Carbohydrate Sequence ,chemistry ,Biochemistry ,pectic substances ,Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization ,Pectins ,rhamnogalacturonan-i ,Xylans ,structural-characterization ,aspergillus-aculeatus - Abstract
To enable structural characteristics of individual cell wall polysaccharides from rapeseed (Brassica napus) meal (RSM) to be studied, polysaccharide fractions were sequentially extracted. Fractions were analysed for their carbohydrate (linkage) composition and polysaccharide structures were also studied by enzymatic fingerprinting. The RSM fractions analysed contained pectic polysaccharides: homogalacturonan in which 60% of the galacturonic acid residues are methyl-esterified, arabinan branched at the O-2 position and arabinogalactan mainly type II. This differs from characteristics previously reported for Brassica campestris meal, another rapeseed cultivar. Also, in the alkali extracts hemicelluloses were analysed as xyloglucan both of the XXGG- and XXXG-type decorated with galactosyl, fucosyl and arabinosyl residues, and as xylan with O-methyl-uronic acid attached. The final residue after extraction still contained xyloglucan and remaining (pectic) polysaccharides next to cellulose, showing that the cell wall matrix of RSM is very strongly interconnected.
- Published
- 2013
13. Residual Carbohydrates from in Vitro Digested Processed Rapeseed (Brassica napus) Meal
- Author
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Walter J. J. Gerrits, Mirjam A. Kabel, Harry Gruppen, A.M. Pustjens, Henk A. Schols, and Sonja de Vries
- Subjects
Rapeseed ,Animal Nutrition ,Soybean meal ,Carbohydrates ,Brassica ,polysaccharides ,Polysaccharide ,feed ingredients ,dehulled rapeseed ,Levensmiddelenchemie ,Food science ,Animal nutrition ,VLAG ,chemistry.chemical_classification ,Meal ,Food Chemistry ,biology ,Viscosity ,Chemistry ,Brassica napus ,pigs ,General Chemistry ,Carbohydrate ,soybean-meal ,biology.organism_classification ,dietary fiber ,Animal Feed ,Diervoeding ,Pepsin A ,particle-size ,Molecular Weight ,Solubility ,Biochemistry ,pectic substances ,growth-performance ,Fermentation ,Pancreatin ,nutrient digestibility ,WIAS ,Digestion ,Glucan 1,4-alpha-Glucosidase ,General Agricultural and Biological Sciences - Abstract
Rapeseed meal (RSM) was subjected to different physical or chemical pretreatments to decrease residual, hard to degrade carbohydrates and to improve fermentability of RSM polysaccharides. Next, these pretreated samples were in vitro digested and fermented, with or without the addition of commercial pectinolytic enzymes. Remaining carbohydrates were quantified, and two physical characteristics were analyzed: (1) water-binding capacity (WBC) of the insoluble residue and (2) viscosity of the soluble fraction. Mild acid pretreatment in combination with commercial pectinolytic enzyme mixtures showed best digestion of RSM carbohydrates; only 32% of the total carbohydrate content remained. For most pretreatments, addition of commercial pectinolytic enzymes had the strongest effect on lowering the WBC of the in vitro incubated RSM. In the cases that less carbohydrate remained after in vitro digestion, the WBC of the residue decreased, and less gas seems to be produced during fermentation.
- Published
- 2012
14. Influence of processing regime on certain characteristics of diffusionally extracted apple juice
- Author
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Leo Pyle, Henk Schols, Gareth Leach, and Keshavan Niranjan
- Subjects
Chromatography ,food.ingredient ,Pectin ,Chemistry ,Diffusion ,Extraction (chemistry) ,diffusion ,chemistry.chemical_element ,Calcium ,Counter current extraction ,juice viscosity ,Industrial and Manufacturing Engineering ,Extractor ,Viscosity ,food ,Levensmiddelenchemie en -microbiologie ,pectic substances ,Food Chemistry and Microbiology ,Composition (visual arts) ,Fruit juice ,Food science ,Food Science - Abstract
Summary The composition of apple juices produced by diffusional extraction under different processing regimes was investigated. It was demonstrated that the viscosity characteristics of a juice are dependent on the amount and nature of its pectic substances. With the exception of the addition of a pectin-degrading enzyme, the juice viscosity was most strongly dependent on the degree of esterification of the juice pectin and was also affected by the presence of calcium ions. the degree of esterification of the pectin, and hence the juice viscosity, could be manipulated by changing the process temperature or by changing the residence time in the extractor.
- Published
- 1993
15. Pectin from passion fruit fiber and its modification by pectinmethylesterase
- Author
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Judith D. Espinoza-Perez, Julio C. Montañez, Juan C. Contreras-Esquivel, Catherine M.G.C. Renard, Cristóbal N. Aguilar, Adriano Brandelli, Universidad Autónoma de Coahuila, Universidade Federal do Rio Grande do Sul (UFRGS), Coyotefoods Biopolymer an Biotechnology Co., Partenaires INRAE, Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), and Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
- Subjects
food.ingredient ,passiflora edulis ,Pectin ,[SDV]Life Sciences [q-bio] ,macromolecular substances ,010402 general chemistry ,Polysaccharide ,01 natural sciences ,complex mixtures ,Passiflora ,chemistry.chemical_compound ,pectins ,0404 agricultural biotechnology ,food ,sion exchange chromatography ,pectinesterase ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Hemicellulose ,[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering ,Food science ,Cellulose ,Passifloraceae ,chemistry.chemical_classification ,Nutrition and Dietetics ,autoclave ,biology ,Syneresis ,digestive, oral, and skin physiology ,gel permeation ,food and beverages ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,0104 chemical sciences ,Pectinesterase ,carbohydrates (lipids) ,chemistry ,pectic substances ,Citric acid ,Food Science - Abstract
International audience; Passion fruit fiber pectin gels represent a new alternative pectin source with potential for food and non-food applications on a commercial scale. Pectic polysaccharides were extracted from passion fruit (Passiflora edulis) fiber using citric acid as a clean catalyst and autoclaved for 20 to 60 min at $121^{circ}C$. The best condition of pectin yield with the highest molecular weight was obtained with 1.0% of citric acid (250 mg/g dry passion fruit fiber pectin) for 20 min of autoclaving. Spectroscopic analyses by Fourier transform infrared, enzymatic degradation reactions, and ion-exchange chromatography assays showed that passion fruit pectin extracted for 20 min was homogeneous high methoxylated pectin (70%). Gel permeation analysis confirmed that the pectin extract obtained by autoclaving by 20 min showed higher molecular weights than those autoclaved for 40 and 60 min. Passion fruit pectin extracted for 20 min was enzymatically modified with fungal pectinmethylesterase to create restructured gels. Short autoclave treatment (20 min) with citric acid as extractant resulted in a significant increase of gel strength, improving pectin extraction in terms of functionality. The treatment of solubilized material (pectic polysaccharides) in the presence of insoluble material (cellulose and hemicellulose) with pectinmethylesterase and calcium led to the creation of a stiffer passion fruit fiber pectin gel, while syneresis was not observed.
- Published
- 2010
16. Pectinases: aplicações industriais e perspectivas
- Author
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Mariana Uenojo and Glaucia Maria Pastore
- Subjects
Wine ,chemistry.chemical_classification ,food.ingredient ,biology ,Pectin ,Chemistry ,food and beverages ,General Chemistry ,biology.organism_classification ,Cell wall ,Enzyme ,food ,Biochemistry ,pectic substances ,industrial applications ,Fruit juice ,Fermentation ,pectinolytic enzymes ,Pectinase ,Bacteria - Abstract
Pectic substances are structural heteropolysaccharides that occur in the middle lamellae and primary cell walls of higher plants. They are composed of partially methyl-esterified galacturonic acid residues linked by alpha-1, 4-glycosidic bonds. Pectinolytic enzymes are complex enzymes that degrade pectic polymers and there are several classes of enzymes, which include pectin esterases, pectin and pectate lyases and polygalacturonases. Plants, filamentous fungi, bacteria and yeasts are able to produce pectinases. In the industrial world, pectinases are used in fruit juice clarification, in the production of wine, in the extraction of olive oil, fiber degumming and fermentation of tea, coffee and cocoa.
- Published
- 2007
17. Enzymatic degradation studies of xylogalacturonans from apple and potato, using xylogalacturonan hydrolase
- Author
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M. Bosveld, Alphons G. J. Voragen, Joris Zandleven, Henk A. Schols, and Gerrit Beldman
- Subjects
food.ingredient ,Polymers and Plastics ,Pectin ,Disaccharide ,polysaccharides ,hairy regions ,Xylose ,Polysaccharide ,chemistry.chemical_compound ,food ,Hydrolase ,Levensmiddelenchemie ,Materials Chemistry ,VLAG ,chemistry.chemical_classification ,biology ,Food Chemistry ,Tragacanth ,Organic Chemistry ,Aspergillus aculeatus ,biology.organism_classification ,Enzyme ,chemistry ,Biochemistry ,pectic substances ,aspergillus-aculeatus - Abstract
Action of xylogalacturonan hydrolase (XGH) towards xylogalacturonan (XGA) present in the alkali saponified “modified hairy regions” from potato and apple pectin was studied. Analysis of enzymatic degradation products from XGA in these complex pectins demonstrated that the degradable xylogalacturonans from both sources have a similar xylose side chain distribution. The disaccharide β- d -Xyl-(1,3)-GalA was the predominant product from these substrates. The number of enzymatic degradation products from xylogalacturonan present in apple and potato pectin was much lower than the number of products from a xylogalacturonan derived from Gum Tragacanth. This suggests a relatively uniform distribution of xylose in the degradable part of XGA from apple and potato pectin. In addition, dimeric side chains of xylose were observed in digests of XGA from both pectins, which apparently did not hinder the action of XGH. From this it is assumed that Xyl–Xyl as well as Xyl substituted GalA residues are accepted in subsite −1 of xylogalacturonan hydrolase.
- Published
- 2006
18. The effect of ripening and storage on peach pectin and gel strength of related jams
- Author
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Verica Dragović-Uzelac, A. Dancevic, J. Frlan, and Branka Levaj
- Subjects
Sucrose ,food.ingredient ,Pectin ,Chemistry ,JAMS ,Food preservation ,food and beverages ,Ripening ,Fraction (chemistry) ,chemistry.chemical_compound ,food ,Botany ,Dry matter ,Food science ,Sugar ,peach ,pectic substances ,jam ,gel sterngth ,Food Science - Abstract
Peaches were harvested in three stages of ripeness (treshold-mature-I, firm-ripe-II and ripe-II).Firm ripe (II) peaches were stored for 9 days at 4 and 22 oC.The amount of water-soluble, oxalate-soluble and alkali-soluble pectin were extracted and quantitatively determined as galacturonic acid, neutral sugars were determined as glucose. Jams were made with all peach samples as well as gels from extracted fractions. Gel strength of jams and gels was measured. Dry matter, sugar composition (amount of sucrose and reducing sugars) and pH value were determined and very little change was found during the ripening period and storage, too. Alkali-soluble fraction was more abounding than water-soluble fraction. The oxalate-soluble pectic fraction was found to be a minor fraction in all peach samples. The amount of total pectin and the amount of alkali-soluble pectin fraction dropped markedly after te 1st stage ripening, after the 2nd day of storage at 22 oC and slightly after the 6th day of storage at 4 oC. The level of alkali-soluble pectin in total pectin was inversely proportional to the level of water-soluble pectic fraction, and the level of oxalate soluble pectic fraction in total pectin content was fairly constant during the ripening and storage. Gel strength of jams and gels correleted vary well with changes of the amount of alkali soluble pectic fraction. The extracted alkali-soluble pectic fraction was capable of forming an acidic gel. Extracted oxalate-soluble pectic fraction forms a gel in the presence of calcium and solid matter more than 77%. It seems that the amount of alkali-soluble pectic fraction in peaches in responsible in producing peach jams according to gel strength.
- Published
- 2003
19. Performance of pectolytic enzymes during hydrolysis of pectic substances under assay conditions: A statistical approach
- Author
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Tapobrata Panda and G.Sathya Narayana Naidu
- Subjects
food.ingredient ,Central composite design ,Pectin ,Statistical methods ,Carbohydrates ,Pectic substances ,Bioengineering ,polygalacturonase ,Applied Microbiology and Biotechnology ,Biochemistry ,Enzyme catalysis ,Hydrolysis ,food ,Response surface methodology ,statistical analysis ,Polysaccharides ,pectinesterase ,Enzymatic hydrolysis ,Organic acids ,Enzyme immobilization ,Factorial design ,Pectinase ,Pectolytic enzymes ,pectin ,Chromatography ,biology ,Chemistry ,Aspergillus niger ,Enzyme kinetics ,aspergillus niger ,Temperature ,Substrate (chemistry) ,biology.organism_classification ,Enzymes ,enzyme activity ,reaction analysis ,pH effects ,Bioassay ,Biotechnology - Abstract
The reaction conditions were optimized for enzymatic hydrolysis of pectic substances using pectolytic enzymes produced by Aspergillus niger NCIM 548. Response surface methodology was used to optimize the reaction parameters and the central composite design was employed for this purpose. Pectin was used as the substrate for polymethylgalacturonase and pectinlyase, whereas polygalacturonic acid was the substrate for polygalacturonase. The volume ratio of reactants for maximum hydrolysis was determined under the assay conditions. The optimum amount of substrate and enzyme were found to be 0.2 cm 3 and 0.074 cm 3 for polymethylgalacturonase, 0.4 cm 3 and 0.086 cm 3 for polygalacturonase, and 0.63 cm 3 and 0.7 cm 3 for pectinlyase. The pH and temperature optima were found to be 5.3 and 30�C for polymethylgalacturonase, 6.6 and 26�C for polygalacturonase, and 4.8 and 35�C for pectinlyase. Under optimized conditions the enzyme activities were higher when compared to unoptimized conditions. Copyright (C) 1999 Elsevier Science Inc.The reaction conditions were optimized for enzymatic hydrolysis of pectic substances using pectolytic enzymes produced by Aspergillus niger NCIM 548. Response surface methodology was used to optimize the reaction parameters and the central composite design was employed for this purpose. Pectin was used as the substrate for polymethylgalacturonase and pectinlyase, whereas polygalacturonic acid was the substrate for polygalacturonase. The volume ratio of reactants for maximum hydrolysis was determined under the assay conditions. The optimum amount of substrate and enzyme were found to be 0.2 cm 3 and 0.074 cm 3 for polymethylgalacturonase, 0.4 cm 3 and 0.086 cm 3 for polygalacturonase, and 0.63 cm 3 and 0.7 cm 3 for pectinlyase. The pH and temperature optima were found to be 5.3 and 30�C for polymethylgalacturonase, 6.6 and 26�C for polygalacturonase, and 4.8 and 35�C for pectinlyase. Under optimized conditions the enzyme activities were higher when compared to unoptimized conditions.
- Published
- 1999
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20. Modificações dos componentes de parede celular do melão tipo Galia durante o armazenamento sob refrigeração
- Author
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Mª. Isabel F. Chitarra, Urquisa O. Bicalho, Adimilson Bosco Chitarra, and Josivan Barbosa Menezes
- Subjects
Chromatography ,grau de esterificação ,substâncias pécticas ,chemistry.chemical_element ,Calcium ,Xylose ,Gel permeation chromatography ,Cell wall ,chemistry.chemical_compound ,chemistry ,pectic substances ,Cucumis melo ,degree esterification ,parede celular ,cell wall ,Hemicellulose ,Gas chromatography ,Cellulose ,Softening ,Food Science ,Biotechnology - Abstract
Esta pesquisa avaliou as modificações dos componentes estruturais de parede celular do melão tipo Galia (Cucumis melo L. var. reticulatus) durante o armazenamento refrigerado (7°C±1, UR: 88% ±3). O material de parede celular e suas frações foram determinados por gravimetria. Determinou-se o conteúdo de açúcares neutros na fração hemicelulósica e no resíduo celulósico, o teor de ácidos urônicos e o grau de esterificação na fração de substâncias pécticas, e o teor de cálcio total e ligado. A fração de substâncias pécticas foi submetida à cromatografia de filtração em gel e os açúcares neutros da fração hemicelulósica foram analisados por cromatografia a gás. O conteúdo de material de parede celular mostrou pouca variação durante o armazenamento. As variações mais expressivas foram registradas nas frações isoladas da parede celular (fração de substâncias pécticas, fração hemicelulósica e fração celulósica), sendo que para as duas primeiras verificou-se redução durante o armazenamento e para a última observou-se elevação. O conteúdo de açúcares neutros não celulósicos mostrou tendência de redução apenas durante as duas semanas iniciais de armazenamento. Praticamente, não houve alteração no grau de esterificação e nos conteúdos de cálcio total e cálcio ligado. A principal característica foi a manutenção dos níveis de xilose e glicose na parede celular, o que indicou constância do polímero xiloglucana. This research evaluated changes in the cell wall components in ‘Galia’ melons (Cucumis melo L. var. reticulatus) during refrigerated storage (7°C±1, RH: 88% ±3). Cell wall material and their fractions were determined by gravimetry method. Neutral sugars in hemicellulosic fraction and cellulosic residue, uronic acids content and degree of esterification in pectic fraction, , total calcium and bound calcium were analyzed. The pectic fraction was analyzed by gel chromatography and neutral sugars in hemicellulosic fraction were analyzed by gas chromatography. Cell wall material content showed minimum variation during storage. The major variations occurred in cell wall fractions (pectic, hemicellulose and cellulose fractions), decreasing in the former two during storage and increasing in the latter. Non cellulosic neutral sugars content showed reduction tendency only in two former storage weeks. Practically, the degree of esterification (degree of methylation) in pectic substances and bound calcium did not change. Gelic chromatography revealed dispolymerization trend in pectic substances. There were no variation in the xylose and glucose contents. This was the major characteristic related with softening process during storage.
- Published
- 1997
21. Effect of calcium pretreatments on the texture of frozen cherries. Role of pectinesterase in the changes in the pectic materials
- Author
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Jesús Alonso, Teresa Rodriguez, and Wenceslao Canet
- Subjects
Carboxylic Ester Hydrolases ,chemistry.chemical_element ,food and beverages ,Pectic substances ,General Chemistry ,Calcium ,Pectinesterase ,chemistry ,Botany ,Freezing ,ea2+ treatments ,Food science ,Texture (crystalline) ,Texture ,Prunus avium L ,General Agricultural and Biological Sciences - Abstract
Pretreatments by immersion in 10 and 100 mM CaCl2 prevent the loss in firmness of sweet frozen cherries. This effect can even be detected in fruits preserved for 6 months in a frozen state. The increase in firmness, through the treatments, is mostly apparent after freezing and is attributed to the formation of calcium bridges in the pectic material, caused by a decrease in the degree of esterification of pectins and an increase in the pectic fraction soluble in EDTA and the Ca2+ cation content in the cell wall. These changes in the pectic materials are of an enzymatic origin, since we observed an increase in the pectinesterase activity of the fruits after treatments with increasing calcium concentrations. © 1995 American Chemical Society., This work has been financed by the Comisión Interministerial de Ciencia y Tecnologia (C.I.C.y.T., Projects ALI9110728 and ALI941943)
- Published
- 1995
22. Prebiotic potential and chemical characterization of the poly and oligosaccarides present in the mucilage of Opuntia ficus-indica and Opuntia joconostle
- Author
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Monika Mueller, Werner Praznik, Helmut Viernstein, Renate Loeppert, and José Manuel Cruz-Rubio
- Subjects
Arabinose ,Rhamnose ,Pectic substances ,Oligosaccharides ,Xylose ,Polysaccharide ,01 natural sciences ,Analytical Chemistry ,chemistry.chemical_compound ,Plant Mucilage ,0404 agricultural biotechnology ,Polysaccharides ,Cladodes ,Food science ,Nopal ,Gastrointestinal microbiome ,chemistry.chemical_classification ,Molar mass ,biology ,Hexuronic Acids ,Probiotics ,010401 analytical chemistry ,Monosaccharides ,Heteropolysaccharides ,Galactose ,Opuntia ,04 agricultural and veterinary sciences ,General Medicine ,biology.organism_classification ,040401 food science ,Dietary fiber ,0104 chemical sciences ,Prebiotics ,chemistry ,Mucilage ,Fermentation ,Food Science - Abstract
The mucilage extracted from the convection-dried cladodes of O. ficus-indica and O. joconostle, two species of economic importance, delivered three fractions after methanol precipitation. Two were composed of high molar mass polysaccharides, and one included water-soluble mono-, di-, and oligosaccharides. The large polysaccharides have a molar mass range of 4.0 × 103 to 8.0 × 105 g·mol−1 and are consistently composed of galactose, arabinose, xylose, and rhamnose; however, the content of galacturonic acid was different between both fractions and species. Their fermentability by selected probiotics was relatively low, 11–27 % compared to glucose, and decreased with increasing levels of galacturonic acid in the molecules. In the third fraction, previously unreported oligosaccharides were found. These include simple- and complex-structured galactooligosaccharides with arabinosyl-, xylosyl- and galacturonosyl acid residues. Their fermentability by prebiotic species can be ascribed more to their structural characteristics and monosaccharide composition than their molecular dimensions.
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