Swelling behavior of the tomato cell wall network

被引：25

作者：

MacDougall, AJ ^{[1
]}

Rigby, NM ^{[1
]}

Ryden, P ^{[1
]}

Tibbits, CW ^{[1
]}

Ring, SG ^{[1
]}

机构：

[1] Inst Food Res, Norwich Lab, Food Biopolymer Sect, Norwich NR4 7UA, Norfolk, England

来源：

BIOMACROMOLECULES | 2001年 / 2卷 / 02期

关键词：

D O I：

10.1021/bm005632s

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：

The swelling of tomato pectin and isolated tomato pericarp cell wall material was investigated in aqueous media under different ionic conditions, pH, and external osmotic stress. Conditions were chosen to include those that would be encountered in vivo. Swelling in these systems was strongly influenced by the polyelectrolyte nature of the polymer and the extent of cross-linking with divalent counterions.

引用

页码：450 / 455

页数：6

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