LOGIN TO YOUR ACCOUNT

Username
Password
Remember Me
Or use your Academic/Social account:

CREATE AN ACCOUNT

Or use your Academic/Social account:

Congratulations!

You have just completed your registration at OpenAire.

Before you can login to the site, you will need to activate your account. An e-mail will be sent to you with the proper instructions.

Important!

Please note that this site is currently undergoing Beta testing.
Any new content you create is not guaranteed to be present to the final version of the site upon release.

Thank you for your patience,
OpenAire Dev Team.

Close This Message

CREATE AN ACCOUNT

Name:
Username:
Password:
Verify Password:
E-mail:
Verify E-mail:
*All Fields Are Required.
Please Verify You Are Human:
fbtwitterlinkedinvimeoflicker grey 14rssslideshare1
Morris, Gordon; Ralet, M.C. (2012)
Publisher: Elsevier
Languages: English
Types: Article
Subjects: QD

Classified by OpenAIRE into

mesheuropmc: food and beverages
A partially degraded sugar beet pectin (C) was found to be heterogeneous in composition with neutral sugar-rich fractions of both high and low hydrodynamic radii. A neutral sugar-poor fraction was found at intermediate hydrodynamic radii. In this paper we demonstrate using both conformation zoning and the global analysis method that fractions of sugar beet pectin rich in neutral sugar side chains (RG-I regions) are less flexible than those rich in galacturonic acid (HG regions).
  • The results below are discovered through our pilot algorithms. Let us know how we are doing!

    • Anger, H. and Berth, G. (1985). Gel-permeation chromatography of sunflower pectin.
    • Carbohydrate Polymers, 5, 241-250.
    • Axelos, M. A. V. Lefebvre, J. and Thibault, J-F. (1987). Conformation of a low methoxyl citrus pectin in aqueous solution, Food Hydrocolloids, 1, 569-570.
    • Axelos, M. A. V. and Thibault, J-F. (1991). Influence of the substituents of the carboxyl groups and of the rhamnose content on the solution properties and flexibility of pectins.
    • International Journal of Biological Macromolecules, 13, 77-82.
    • Berth, G., Anger, H. and Linow, F. (1977). Scattered-light photometric and viscosimetric studies of molecular mass determination of pectins in aqueous-solutions. Nahrung-Food, 31, 939-950.
    • Bohdanecky, M. (1983). New method for estimating the parameters of the wormlike chain model from the intrinsic viscosity of stiff-chain polymers. Macromolecules, 16, 1483-1492.
    • Braccini, I., Grasso, R. P. and Perez, S. (1999). Conformational and configurational features of acidic polysaccharides and their interactions with calcium ions: a molecular modeling investigation Carbohydrate Research, 317, 199-130.
    • Bushin, S. V., Tsvetkov, V. N., Lysenko, Y. B. and Emel'yanov, V. N. (1981).
    • Vysokomolekulyarnye Soedineniya, seriya A, 23, 2494-2503.
    • Chapman, H. D., Morris, V. J., Selvendran, R. R. and O'Neill, M. A. (1987). Static and dynamic light scattering studies of pectic polysaccharides from the middle lamellae and primary cell walls of cider apples. Carbohydrate Research, 165, 53-68.
    • Cros, S. C., Garnier, C., Axelos, M. A. V., Imbery, A. and Perez, S. (1996). Solution conformations of pectin polysaccharides: determination of chain characteristics by small angle neutron scattering, viscometry and molecular modeling. Biopolymers, 39, 339-352.
    • Fishman, M. L., Chau, H. K., Hoagland, P. D., and Hotchkiss, A. T. (2006). Microwave assisted extraction of lime pectin. Food Hydrocolloids, 20, 1170-1177.
    • Fishman, M. L., Chau, H. K., Kolpak, F. and Brady, J. (2001). Solvent effects on the molecular properties of pectins. Journal of Agricultural and Food Chemistry, 49, 4494-4501.
    • Garnier, C., Axelos M. A. V. and Thibault, J-F. (1993). Phase-diagrams of pectin-calcium systems - influence of pH, ionic-strength, and temperature on the gelation of pectins with different degrees of methylation. Carbohydrate Research, 240, 219-232.
    • Harding, S. E. (1997). the intrinsic viscosity of biological macromolecules. Progress in measurement, interpretation and application to structure in dilute solution. Progress in Biophysics and Molecular Biology, 68, 207-262.
    • Harding, S. E., Berth, G., Ball, A., Mitchell, J. R. and Garcìa de la Torre, J. (1991). The molecular weight distribution and conformation of citrus pectins in solution studied by hydrodynamics. Carbohydrate Polymers, 16, 1-15.
    • Kratky, O. and Porod, G. (1949). Röntgenungtersuchung gelöster fadenmoleküle. Recueil Des Travaux Chimiques Des Pays-Bas, 68, 1106-1109.
    • Kök, M. S., Abdelhameed, A. S., Ang, S., Morris, G. A., and Harding, S. E. (2009). A novel global hydrodynamic analysis of the molecular flexibility of the dietary fibre polysaccharide konjac glucomannan. Food Hydrocolloids, 23, 1910-1917.
    • Levigne, S., Ralet, M-C. and Thibault, J-F. (2002). Characterisation of pectins extracted from fresh sugar beet under different conditions using an experimental design. Carbohydrate Polymers, 49, 145-153.
    • Malovikova, A., Rinaudo, M. and Milas, M. (1993). On the characterization of polygalacturonate salts in dilute-solution. Carbohydrate Polymers, 22, 87-92.
    • Morris, G. A., Foster, T. J. and Harding, S. E. (2000). The effect of degree of esterification on the hydrodynamic properties of citrus pectin. Food Hydrocolloids, 14, 764-767.
  • No related research data.
  • Discovered through pilot similarity algorithms. Send us your feedback.

Share - Bookmark

Cite this article