Potential of pectins as structurally complex polymers

CELL 93

Alphons G. J. Voragen, fons.voragen@wur.nl1, S.E. Guillotin2, G.J. Coenen2, J.S. Zandleven2, S.W.A. Hinz2, J-P. Vincken2, G. Beldman2, and H. A. Schols, henk.schols@chem.fdsci.wag-ur.nl3. (1) Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, P.O. Box 8129, 6700 EV Wageningen, Netherlands, (2) Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, P.O. Box 8129, Wageningen, 6700 EV, Netherlands, (3) Department of Agrotechnology and Food Sciences, Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, Wageningen, 6703 HD, Netherlands
Pectin is a collective name for a group of closely associated polysaccharides present in plant cell walls, where they contribute to complex physiological processes and are involved in defense mechanisms against plant pathogens. The amounts and composition of pectins in the cell walls of fruit and vegetable tissues and their biochemical and chemical changes strongly influence their texture during growth, ripening and storage, their processing characteristics and quality attributes of products derived from them. Pectins are also extracted on an industrial scale from agricultural byproducts like orange and lemon peel or apple pomace and are used in the food industry as natural ingredients for their gelling, thickening and stabilizing properties. Pectins also have the interest of food scientists for nutritional and health aspects. Pectin is probably the most complex macromolecule in nature with a structure that still needs a lot of unraveling. Our present knowledge of the structure of pectin and how it imparts various functionalities will be discussed.
 

Pectins: Health and Agrichemical Applications
8:20 AM-12:30 PM, Monday, 14 March 2005 Convention Center -- Room 32B, Oral

Division of Cellulose and Renewable Materials

The 229th ACS National Meeting, in San Diego, CA, March 13-17, 2005