The aim of this work was to investigate heat-induced changes in cell wall polysaccharides of carrot in relation to texture. Discs of fresh carrot (Daucus carota cv Amstrong) tissue were subjected to cooking (100¡C, 20 min), with or without a pre-cooking treatment (50¡C, 30 min). Alcohol-insoluble residues were prepared from the tissues and were extracted sequentially with water, NaCl, CDTA, and...

Clostridium stercorarium F-9 pectate lyase Pel9A is a modular enzyme composed of two hypothetical family-9 catalytic modules of the polysaccharide lyases, CM9-1 and CM9-2, in order from the N terminus. In this study, we constructed and characterized CM9-1 and CM9-2 polypeptides as rCM9-1 and rCM9-2 respectively. Both of them, like the full-length Pel9A, required the Ca2+ ion for their enzyme ac...

Olive fruits at the green, cherry and black stages were used to investigate the structural and microstructural changes in tissues during ripening. Scanning electron microscopy (SEM) tissue fracture of green olives resulted in cell wall breakage of epicarp and mesocarp cells. Tissue fracture resulted in fewer broken cells in cherry than in green olives and even less in black olive tissues. Cell ...

Many authorities believe that pectins play a dominant r&e in the changes in texture of fruits during the ripening process, although the origin and fate of pectic substances in plant tissues are unknown ((1) p. 273). There is no evidence that in nature pectic substances are formed directly from galactose or galactan ((1) p. 277). To obtain some insight into the mechanism of pectin formation, glu...

Season-controlled changes in biochemical constituents viz. carotenoids (carotene and xanthophyll) and pectic substances along with IAA-oxidase and polyphenol oxidase (PPO) enzyme activities were estimated/assayed in leaves of Lycopersicon esculentum Mill. (tomato) in two developmental stages--pre-flowering (35 days after sowing) and post-flowering (75 days after sowing) in three different seaso...

The molecular structure, chemical properties, and biological function of the xyloglucan polysaccharide isolated from cell walls of suspension-cultured sycamore (Acer pseudoplatanus) cells are described. The sycamore wall xyloglucan is compared to the extracellular xyloglucan secreted by suspension-cultured sycamore cells into their culture medium and is also compared to the seed "amyloid" xylog...

The changes in cell wall polysaccharides and selected cell wall-modifying enzymes were studied during the development of green bean (Phaseolus vulgaris L.) pods. An overall increase of cell wall material on a dry-weight basis was observed during pod development. Major changes were detected in the pectic polymers. Young, exponentially growing cell walls contained large amounts of neutral, sugar-...

Previous studies have suggested that water-soluble polysaccharides from fermented carrot pulp (WSP-p) stronger anti-diabetic effects than those un-fermented (WSP-n). This study aimed to improve understanding of these functional differences by comparing their molecular structures. Weight-average weights WSP-p fractions were lower the corresponding WSP-n fractions. While both WSPs had similar gro...

RG-I rich pectic polysaccharide is common in fruit and vegetable possesses health benefits. However, it removed during commercial pectin production because of poor gelling properties. Synergistic gelation can improve rheological properties expand its application functional food hydrocolloids. In the study, polysaccharides at different degree esterification was extracted from citrus membrane by ...