- Print ISBN 9780444823304
- Electronic ISBN 9780080544601
Contents. Structure, physical and chemical properties of pectins. Complex pectins: Structure elucidation using enzymes (H.A. Schols, A.G.J. Voragen). Physicochemical properties of pectins in solution and gel states (M. Rinaudo). Pectin biosynthesis and biological effects of (degraded) pectin. Plant cell wall architecture: the role of pectins (M.C. McCann, K. Roberts). Cell wall pectins: From immunochemical characterization to biological activity (P. van Cutsem, J. Messiaen). Contribution of pectins on health care (H. Yamada). Identification, mode of action and 3–D structure of pectinases. New enzymes active towards pectic structures. (G. Beldman et al.). Erwinia ectate lyase differences revealed by action pattern analyses (S. Bartling, et al.). Molecular genetics and regulation of pectinase biosynthesis in saprophytic and phytopathogenic microbial systems. Expression of polygalacturonase and pectinesterase in normal and transgenic tomatoes (G. Tucker, J. Zhang). Applications. A) Developments in pectin manufacturing and applications Effects of extrusion–cooking on pectin–rich materials (J.–F. Thibault et al.). B) Application of pectinases in beverage, food, feed and novel technologies. Application of pectinases in beverages (C. Grassin, P. Fauquembergue). Production, characterization and application of rhamnogalacturonase (H. Hennink, H. Stam, M.G. van Oort). Structure, physical and chemical properties of pectins. Modelling a pentasaccharide fragment of rhamnogalacturonan I. (M. Broadhurst et al.). Quantitative Raman spectroscopy. Prediction of the degree of esterification in pectins (S.B. Engelsen, L. Nørgaard). Pectins from different tissue zones of apple: characterisation and enzymatic hydrolysis (P. Massiot, A.