The overall objective of this project is to further establish the value chains based on MCF, arabinose (Ara) and galacturonic acid
Chemicals used were sucrose, galacturonic acid
, and [alpha]-cellulose (Sigma-Aldrich, St.
Xylose, arabinose, and galaturonic acid were revealed as major monosaccharides of insoluble NSP whereas galacturonic acid
, arabinose, and galactose ranged as third highest amounts in soluble NSP.
According to the mode of action and preferred substrate, pectinases can be briefly classified into two main groups : de-esterification (pectin methyl esterase) which removes methoxyl groups from pectin, and depolymerization (hydrolyses and lyases) which cleaves the bonds between galacturonic acid
Pectic substances were characterized by titration of acidic functions of galacturonic acid
before and after saponification.
Results were expressed as galacturonic acid
Chapter titles: Determination of the Distribution of Non-esterified Galacturonic Acid
in Pectin With Endo-polygalacturonase; Multiangle Light Scattering Estimation of Pectin Molecular Weight and the Effect of Homogenisation; Extraction and Characterisation of Pectin From Pomelo Fruit Peels; Gum Arabic Quality and Quantity Assured; Identification of Gum Arabic Using PAGE and JEF; Relevant Structural Features of the Gum From Enterolobium cyclocarpum; Preliminary Study of the Gelling Properties of the Polysaccharide Isolated From the Fruit of the Cordia abyssinica; What is the True Amylose Content of Rice Starch?
After centrifugation, the concentration of galacturonic acid
or its reducing sugar equivalent in the supernatant was determined by the dinitrosalicylic acid reagent of Miller (1959).
Our problem was that the next most abundant sugars found in citrus waste are galacturonic acid
, arabinose, and other 5- and 6-carbon sugars that yeasts can't degrade.
It is composed of many numerators of galactose, arabinose, galacturonic acid
, rhamnose, mycose, lylose and glucose etc.
Bergenan was shown to consist of galacturonic acid
(82%) residues mainly, together with minor residues of arabinose (3.
The application of heat led to increased firmness in the fruit's slices, most probably caused by cross-linking between demethylated galacturonic acid
and endogenous calcium.