Unravelling the nanostructure of strawberry fruit pectins by endo-polygalacturonase digestion and atomic force microscopy

详细信息    查看全文

• 作者：Candelas Paniagua^a ; Andrew R. Kirby^b ; A. Patrick Gunning^b ; Victor J. Morris^b ; Antonio J. Matas^a ; Miguel A. Quesada^c ; José ; A. Mercado^a ; ^{mercado@uma.es}
• 关键词：AFM ; atomic force microscopy ; APEL ; antisense pectate lyase plants ; APG ; antisense polygalacturonase plants ; HG ; homogalacturonan ; LN ; number-average contour length ; LW ; weight-average contour length ; PDI ; polydispersity index ; PG ; polygalacturonase ; PL ; pectate lyase ; RG ; rhamnogalacturonan ; XGA ; xylogalacturonan
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：270-279
• 全文大小：2328 K
• 卷排序：224

文摘

Strawberry fruit pectins are visualized by AFM as linear chains and large complexes. Digestion with fungal endoPG reduces the size of linear chains and complexes. An acid treatment to eliminate RGII dimers diminishes the number of complexes. Pectin chains are formed by a mixture of HG and HG linked to an endoPG resistant unit. RGII dimers are involved in the formation of the pectin complexes.