Control of dehydrodiferulate cross-linking in pectins from sugar-beet tissues

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• 作者：A.-H. Baydoun ; Elias ; Pavlencheva ; Natalie ; Cumming ; Carol M. ; Waldron ; Keith W. ; Brett ; Christopher T.
• 关键词：Beta vulgaris L. ; Chenopodaciaceae ; Sugar beet ; Pectin ; Cross-linking ; Ferulate ; Dehydrodiferulate ; Hydrogen peroxide ; Peroxidase
• 刊名：Phytochemistry
• 出版年：2004
• 出版时间：April, 2004
• 年：2004
• 卷：65
• 期：8
• 页码：1107-1115
• 全文大小：329 K

文摘

Pectins were extracted from roots, petioles and leaves of sugar beet, and cross-linked using hydrogen peroxide and peroxidase. The effects on dehydrodiferulate formation were monitored by HPLC and TLC. Dehydrodimers were formed in different proportions to those found in vivo. There was a net loss of around 50 % of the phenolic groups (monomers plus dimers) during dimerisation. Gel filtration showed that root and petiole pectin, but not leaf pectin, increased in molecular weight during cross-linking. The effects of varying the cross-linking conditions were investigated, and it was found that hydrogen peroxide concentration was the most important factor in controlling both the type and amount of dehydrodiferulate formed.