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• W4380998001 startingPage "125410" @default.
• W4380998001 abstract "To emphasize that differences in pectin structure among cultivars play a crucial role in the texture and quality of fruits and vegetables, the sugar content and methyl-esterification of pectin fractions from 13 apple cultivars was studied. Cell wall polysaccharides were isolated as alcohol-insoluble solids (AIS) and subsequently extracted to yield water-soluble solids (WSS) and chelating-soluble solids (ChSS). All fractions contained significant amounts of galacturonic acid, while sugar compositions varied between cultivars. AIS and WSS pectins showed a degree of methyl-esterification (DM) > 50 %, while ChSS pectins had either a medium (∼50 %) or low (<30 %) DM. Homogalacturonan as major structure was studied using enzymatic fingerprinting. Methyl-ester distribution of pectin was described by degrees of blockiness and -hydrolysis. Novel descriptive parameters were obtained by measuring the levels of methyl-esterified oligomers released by endo-PG (DBPGme) and PL (DBPLme). Pectin fractions differed in relative amounts of non-, moderately-, and highly methyl-esterified segments. WSS pectins were mostly lacking non-esterified GalA sequences, while ChSS pectins had medium DM and many non-methyl-esterified blocks or a low DM with many intermediate methyl-esterified GalA blocks. These findings will be of help to better understand physicochemical properties of apple and its products." @default.
• W4380998001 created "2023-06-17" @default.
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• W4380998001 date "2023-07-01" @default.
• W4380998001 modified "2023-09-24" @default.
• W4380998001 title "A wide diversity exists in pectin structure from thirteen apple cultivars" @default.
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• W4380998001 doi "https://doi.org/10.1016/j.ijbiomac.2023.125410" @default.
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