_This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information on pectin as well as recent technological advances, this book is designed to be the primary resource for individuals seeking out an up to date reference work covering all the necessary informational and functional aspects of pectin. Pectin: technological and physiological properties is the first book to fully focus on the introductory concepts…mehr
_This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information on pectin as well as recent technological advances, this book is designed to be the primary resource for individuals seeking out an up to date reference work covering all the necessary informational and functional aspects of pectin. Pectin: technological and physiological properties is the first book to fully focus on the introductory concepts on pectin. Individual chapters cover localization and function, the structural aspects of pectin, pectinases, isolation and characterization and recovery from agricultural wastes. Important current advances such as emulsions, films, digestion, metabolism and bioactive properties are also focused on.
With its combination of vital basic information and technological advances, this book presents full and up to date coverage on this pectin and its many forms and uses in foods.
Dr Kontogiorgos is a food scientist by training having received all his degrees in Food Science from the Aristotle University of Thessaloniki, Greece (B.Sc. and M.Sc.) and University of Guelph, Canada (Ph.D.). He has worked as an NSERC research fellow at the Agriculture and Agri-Food Canada (Canada) and as faculty member at the Department of Biological Sciences, University of Huddersfield (UK) before joining the School of Agriculture and Food Sciences at the University of Queensland (Australia). Dr Kontogiorgos research interests are focused on the area of polysaccharide isolation and characterisation with particular interest on pectin extraction and functionality. He is also working on the physical chemistry of colloidal systems that are fabricated with pectin and other polysaccharides. Dr Kontogiorgos is associate editor of Food Hydrocolloids and Food Biophysics.
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Table of Contents
Chapter 1 Biosynthesis, Localisation, and Function of Pectins in Plants 8
1.1 Pectin biosynthesis. 8
1.2 Localisation of pectins in plants. 11
1.3 Pectin functions in plants. 13
Chapter 2 Pectin Structure. 25
2.1 Introduction.. 25
2.2 Galacturonans. 28
2.2.1 Homogalacturonans. 28
2.2.2 Galacturonans substituted with more or less complex side-chains. 31
2.3 Rhamnogalacturonan I 35
2.3.1 Rhamnogalacturonan I backbone. 35
2.3.2 Rhamnogalacturonan I side-chains. 37
2.3.3 Side-chain intra- and inter-molecular distribution.. 39
2.4 Connection between pectin domains. 40
2.5 Conclusions. 42
Chapter 3 Pectin Degrading Enzymes. 50
3.1 Introduction.. 50
3.2 Homogalacturonan-degrading enzymes. 51
3.2.1 Polygalacturonases (PG). 52
3.2.2 Pectin and pectate lyases. 55
3.2.3 Pectin methylesterases (PMEs). 57
3.2.4 Pectin acetylesterases (PAE). 59
3.3 Rhamnogalacturonan-degrading enzymes. 61
3.3.1 Rhamnogalacturonan-hydrolases. 61
3.3.2 Rhamnogalacturonan-lyases. 62
3.3.3 Rhamnogalacturonan-acetylesterase. 64
3.4 Side-chain degrading enzymes. 64
3.4.1 Arabinanases and _-arabinofuranosidases. 64
3.4.2 Galactanases and beta-galactosidases. 66
3.4.3 Feruloylesterases. 68
3.5 Synergistic action of pectin degrading enzymes. 69
3.6 Conclusion.. 70
Chapter 4 Isolation and Characterisation of Pectin.. 80
4.1 Introduction.. 80
4.2 Extraction of pectin.. 82
4.2.1 Conventional extraction methods. 83
4.2.2 Enzymatic extraction.. 84
4.2.3 Microwave-assisted extraction.. 84
4.2.4 Ultrasonic extraction.. 85
4.2.5 Sub-critical water extraction/accelerated solvent extraction.. 85
