COLD WATER-EXTRACTABLE PECTIN IN CELL WALLS OF PLANT LEAVES

被引：7

作者：

KOOIMAN, P

机构：

[1] Laboratory of General and Technical Biology, Technological University Delft

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1969年 / 20卷 / 01期

关键词：

D O I：

10.1002/jsfa.2740200106

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

When leaves of Cyclea barbata and some other plant species are disintegrated in cold water part of the acidic cell‐wall material dissolves. the extracted material is a highly esterified pectin almost free from other polysaccharides; it was identified by its specific optical rotation and by enzymic conversion into D‐galacturonic acid. Solubility of such a pure and highly esterified pectin from plant cell walls in cold water seems to occur only in a restricted number of plant species. During storage of the disintegrated tissue for some hours the pectin is gradually de‐esterified by pectin esterase resulting in gelation of the suspension. in Indonesia the gel is known as ‘tjintjaoe idjo’ and is used as an ingredient for beverages. Copyright © 1969 John Wiley & Sons, Ltd

引用

页码：18 / &

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