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Pectin-modifying enzymes and pectin-derived materials: applications and impacts.
Estelle Bonnin1, Catherine Garnier, Marie-Christine Ralet
1INRA, UR1268 Biopolymères Interactions Assemblages, 44316, Nantes, France, estelle.bonnin@nantes.inra.fr.
Applied Microbiology and Biotechnology
|November 26, 2013
Summary
This review explores pectin structure and modification. Enzymes can alter pectin, creating valuable derivatives and oligosaccharides for food and nutrition.
Area of Science:
- Biochemistry
- Food Science
- Plant Biology
Background:
- Pectins are complex plant cell wall polysaccharides.
- They feature methyl-esterified galacturonic acid and neutral sugars like arabinose and galactose.
- Pectin's structure dictates its physicochemical properties, notably gelling.
Purpose of the Study:
- To review scientific information on pectin structure.
- To discuss pectin-modifying enzymes and their mechanisms.
- To explore enzymatic production of modified pectins and oligosaccharides.
Main Methods:
- Literature review of pectin structure and enzymology.
- Analysis of enzyme classes acting on pectin (hydrolases, lyases, esterases).
- Examination of applications in food industry and production of functional derivatives.
Main Results:
- Pectin structure is highly complex and influences properties.
- Enzymes offer precise control over pectin modification.
- Enzymatic processing yields functional pectin derivatives and oligosaccharides.
Conclusions:
- Enzymatic modification is key to controlling pectin structure and properties.
- This approach enables production of valuable pectin-derived oligosaccharides.
- Applications span food industries, nutrition, and functional ingredients.
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