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Glycosylation, the most common post-translational modification for proteins, serves diverse functions. Adding sugars to proteins makes the proteins more resistant to proteolytic digestion. Glycosylated proteins can act as markers and receptors to promote cell-cell adhesion. Additionally, they have many essential quality control functions in the cell, such as correct protein folding and facilitating transport of misfolded proteins to the cytosol, which can be degraded.
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Utilizing a Comprehensive Immunoprecipitation Enrichment System to Identify an Endogenous Post-translational Modification Profile for Target Proteins
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Pectin modifications: a review.

Jun Chen1, Wei Liu, Cheng-Mei Liu

  • 1a State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , China.

Critical Reviews in Food Science and Nutrition
|May 7, 2014
PubMed
Summary
This summary is machine-generated.

Pectin modification enhances its properties and creates new functionalities through various chemical and physical methods. This review covers pectin derivatives, their applications, and safety regulations.

Keywords:
Pectinchain elongationdepolymerizationderivativemodificationsubstitution

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Area of Science:

  • Food Science and Technology
  • Polymer Chemistry
  • Biochemistry

Background:

  • Pectin, a complex polysaccharide, possesses abundant hydroxyl and carboxyl groups, enabling diverse chemical modifications.
  • Interest in pectin derivatives is growing due to their potential for tailored properties and novel applications.

Purpose of the Study:

  • To comprehensively review methods for pectin modification.
  • To present characteristics and applications of pectin derivatives.
  • To discuss the safety and regulatory status of pectin and its derivatives.

Main Methods:

  • Substitution reactions (e.g., alkylation, amidation, sulfation).
  • Chain elongation techniques (e.g., cross-linking, grafting).
  • Depolymerization processes (chemical, physical, enzymatic).

Main Results:

  • Various pectin modification methods yield derivatives with altered physicochemical properties.
  • Pectin derivatives exhibit a wide range of applications in food, pharmaceutical, and material sciences.
  • The review consolidates information on pectin modification techniques and their outcomes.

Conclusions:

  • Pectin modification is a versatile strategy to develop functional ingredients and materials.
  • Understanding modification methods is crucial for optimizing pectin derivative properties and applications.
  • Safety and regulatory aspects are essential considerations for the commercialization of pectin derivatives.