HAL Id: hal-01440027
https://hal.archives-ouvertes.fr/hal-01440027
Submitted on 3 Jun 2020
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Pectin structure in citrus fruit
Merve Kaya, A.G. Sousa, S.O. Sorensen, Marie-Christine Ralet-Renard
To cite this version:
Merve Kaya, A.G. Sousa, S.O. Sorensen, Marie-Christine Ralet-Renard. Pectin structure in citrus fruit. 10. Reunion de Biologia Vegetal, Dec 2015, Valdivia, Chile. �hal-01440027�
Pectin Structure in Citrus Fruit
M Kaya1, AG Sousa2, MJ Crépeau1, SO Sørensen2 and MC Ralet1
1INRA, UR1268 Biopolymères Interactions Assemblages, F-44300 Nantes, France
2CP Kelco ApS., Ved Banen 16, DK-4623 Lille Skensved, Denmark
Pectin, a key component of plant cell walls, is a widely used, after extraction, as gelling agent in food industry. The structure of pectin is based on a backbone of polygalacturonic acid, which is called homogalacturonan (HG). Another major building block of pectin is rhamnogalacturonan I (RGI), which consists in alternating sequences of L-rhamnosyl and D-galacturonosyl residues ramified with side chains of arabinans, arabinogalactans and galactans.The length of both HG and RGI domains, the fine structure of RGI, and the HG/RGI ratio are likely to influence pectin functionality both in vitro and in planta.
Dry citrus peel (orange, grapefruit, lime and lemon) was subjected to nitric or oxalic acid extractions. We showed that both the type of acid and pH value are important parameters influencing pectin features. Pectin samples with different sub-domain structure and diverse macromolecular characteristics were obtained depending on extraction conditions and citrus sources. Notably, oxalic acid allowed efficient extraction of very well-preserved pectin macromolecules exhibiting particularly high molecular weight and intrinsic viscosity values.
Variation in (i) pectin overall composition, (ii) macromolecular characteristics, (iii) HG/RGI ratio, (iv) HG length, and (v) RGI fine structure depending on extraction conditions and citrus sources will be presented and discussed.
