Global structures of high methoxyl pectin from solution and in gels

被引:57
|
作者
Fishman, Marshall L. [1 ]
Cooke, Peter H.
Chau, Hoa K.
Coffin, David R.
Hotchkiss, Arland T., Jr.
机构
[1] USDA ARS, Crop Convers Sci & Engn Res Unit, Wyndmoor, PA 19038 USA
[2] USDA ARS, Microbial Biophys & Residue Chem & Core Technol R, Eastern Reg Res Ctr, Wyndmoor, PA 19038 USA
关键词
D O I
10.1021/bm0607729
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Images of high methoxyl orange pectin deposited from solution and high methoxyl sugar acid gels (HMSAG) were obtained by atomic force microscopy (AFM) in the tapping mode. For the first time, images of pectin deposited from water revealed that the transition from pectin networks to individual molecules or aggregates thereof occurred at concentrations between 6.5 and 13.1 mu g/mL. At 6.5 mu g/mL, shapes included rods, segmented rods, kinked rods, rings, branched molecules, and dense circular areas. At 13.1 mu g/mL, all of these shapes were integrated into networks. These same structures were discernible in pectin high methoxyl sugar acid gels. Thus one might consider pectin networks in water at concentrations in excess of 10 mu g/mL to be separate fluid precursors of networks in high methoxyl sugar acid gels. Examination of AFM images revealed that gels with "uniform" distribution of strands and pores between strands had higher gel strengths as measured by a penetrometer than gels in which strands were nonuniformly distributed and were separated by large and small spaces.
引用
收藏
页码:573 / 578
页数:6
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