An Introduction to Pectins: Structure and Properties
1986; American Chemical Society; Linguagem: Inglês
10.1021/bk-1986-0310.ch001
ISSN1947-5918
Autores Tópico(s)Enzyme Production and Characterization
ResumoPectin, a polysaccharide, is composed primarily of essentially linear polymers of D-galactopyranosyluronic acid units joined in α-D(1→4) glycosidic linkages; the polymer chains are esterified to various degrees with methanol. This regular structure is interrupted, however, with L-rhamnopyranosyl units and with side chains containing other neutral sugars. The polymer chains may also be partially acetylated. The most important physical property of pectin is its ability to form spreadable gels. Gel formation results when the polymer chains interact over a portion of their length to form a three-dimensional network. This aggregation of chains occurs through hydrogen bonding, divalent cation crossbridging, and/or hydrophobic interactions.
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