The aim of German scientists and colleagues was to investigate both water-binding and gelling properties of two orange fiber preparations from pulp and peel with a galacturonan
polysaccharide content of greater than 27% and a degree of methoxylation greater than 65%.
Polygalacturonase (PG) acts on the pectin chain by adding a water molecule to break the linkage between two galacturonan
molecules; Pectin lyase (PL) acts on the galacturonan
chain by removing a water molecule from the linkage to break it and to release its products; whereas, Pectin esterase esterifies the pectin by removing methoxy esters (3).
Therefore, the figures of galacturonan
could increase to an average of 308 units of galacturonic residue to 1 unit of rhamnose.
NMR Characterization of a 4-O-methyl-D-glucuronic Acid Containing rhamno- galacturonan
from Yellow Mustard (Sinapis alba L.
When the galacturonan
moiety of pectic polysaccharides in F-5 was degraded enzymatically by endo-polygalacturonase, the digestion products significantly increased the activity of F-5.