Interactions of pectins with cellulose during its synthesis in the absence of calcium. (January 2016)
- Record Type:
- Journal Article
- Title:
- Interactions of pectins with cellulose during its synthesis in the absence of calcium. (January 2016)
- Main Title:
- Interactions of pectins with cellulose during its synthesis in the absence of calcium
- Authors:
- Lin, Dehui
Lopez-Sanchez, Patricia
Gidley, Michael J. - Abstract:
- Abstract: Pectins are major polysaccharide components in plant cell walls and play various roles in plant development and growth. In order to understand how pectin associates with cellulose, different kinds of pectins varying in neutral sugar side-chain content and backbone homogalacturonan degree of esterification were used to study their interaction with cellulose during its synthesis by Gluconacetobacter xylinus (ATCC53524). Binding studies in the absence of calcium revealed that all types of pectin were able to bind to cellulose and confirmed that binding of pectin with a high content of neutral sugar side chains (∼40%) was greater than that of homogalacturonan (less than 7% neutral sugars). 13 C NMR revealed that associated pectin molecules were neither rigid nor affected cellulose crystallinity; furthermore no apparent change in cellulose architecture was observed in scanning electron micrographs. The binding was reversible as a result of water washing and the de-binding behaviour was dominated by surface permeability rather than diffusion within the pellicle, as suggested by model fitting. Irreversible deformation of composites occurred as a result of mechanical compression accompanied by the release of pectins, and our results showed that both cellulose and pectin contributed to the load-bearing capacity of composites during compression. Graphical abstract: Highlights: Extensive binding of pectins during cellulose synthesis in the absence of calcium. Bound pectins doAbstract: Pectins are major polysaccharide components in plant cell walls and play various roles in plant development and growth. In order to understand how pectin associates with cellulose, different kinds of pectins varying in neutral sugar side-chain content and backbone homogalacturonan degree of esterification were used to study their interaction with cellulose during its synthesis by Gluconacetobacter xylinus (ATCC53524). Binding studies in the absence of calcium revealed that all types of pectin were able to bind to cellulose and confirmed that binding of pectin with a high content of neutral sugar side chains (∼40%) was greater than that of homogalacturonan (less than 7% neutral sugars). 13 C NMR revealed that associated pectin molecules were neither rigid nor affected cellulose crystallinity; furthermore no apparent change in cellulose architecture was observed in scanning electron micrographs. The binding was reversible as a result of water washing and the de-binding behaviour was dominated by surface permeability rather than diffusion within the pellicle, as suggested by model fitting. Irreversible deformation of composites occurred as a result of mechanical compression accompanied by the release of pectins, and our results showed that both cellulose and pectin contributed to the load-bearing capacity of composites during compression. Graphical abstract: Highlights: Extensive binding of pectins during cellulose synthesis in the absence of calcium. Bound pectins do not change cellulose crystallinity or microstructure. Binding is reversible and dominated by surface permeability. Pectins and cellulose share load-bearing under compression. … (more)
- Is Part Of:
- Food hydrocolloids. Volume 52(2016:Jan.)
- Journal:
- Food hydrocolloids
- Issue:
- Volume 52(2016:Jan.)
- Issue Display:
- Volume 52 (2016)
- Year:
- 2016
- Volume:
- 52
- Issue Sort Value:
- 2016-0052-0000-0000
- Page Start:
- 57
- Page End:
- 68
- Publication Date:
- 2016-01
- Subjects:
- Pectin -- Cellulose -- Binding -- De-binding -- Mechanical compression
Hydrocolloids -- Periodicals
Food additives -- Periodicals
Colloïdes -- Périodiques
Aliments -- Additifs -- Périodiques
Colloids
Food additives
Periodicals
Electronic journals
664.06 - Journal URLs:
- http://www.sciencedirect.com/science/journal/0268005X ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodhyd.2015.06.004 ↗
- Languages:
- English
- ISSNs:
- 0268-005X
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.556000
British Library DSC - BLDSS-3PM
British Library STI - ELD Digital store - Ingest File:
- 7616.xml