期刊
FOOD CHEMISTRY
卷 224, 期 -, 页码 270-279出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.12.049
关键词
Atomic force microscopy; Cell wall; Fragaria x ananassa; Homogalacturonan; Pectins; Rhamnogalacturonan; Strawberry
资金
- Ministerio de Economia y Competitividad of Spain
- FEDER EU Funds [AGL2011-24814, AGL2014-55784-C2-1-R]
- Ramon y Cajal project [RYC-2011-08839]
- Biotechnology and Biological Science Research Council (BBSRC)
Pectins analysed by AFM are visualized as individual chains, branched or unbranched, and aggregates. To investigate the nature of these structures, sodium carbonate soluble pectins from strawberry fruits were digested with endo-polygalacturonase M2 from Aspergillus aculeatus and visualized by AFM. A gradual decrease in the length of chains was observed as result of the treatment, reaching a minimum L-N value of 22 nm. The branches were not visible after 2 h of enzymatic incubation. The size of complexes also diminished significantly with the enzymatic digestion. A treatment to hydrolyse rhamnogalacturonan II borate diester bonds neither affected chains length or branching nor complex size but reduced the density of aggregates. These results suggest that chains are formed by a mixture of homogalacturonan and more complex molecules composed by a homogalacturonan unit linked to an endo-PG resistant unit. Homogalacturonan is a structural component of the complexes and rhamnogalacturonan II could be involved in their formation. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据