Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Cellulose and Pectic Polysaccharides01:15

Cellulose and Pectic Polysaccharides

4.6K
 Every plant cell has a cell wall that protects the cell, provides structural support, and gives the cell shape. Cellulose, the main structural component of the plant cell wall, makes up over 30% of plant matter. It is the most abundant organic compound on earth.  Cellulose is an unbranched polysaccharide composed of linear chains of glucose molecules linked by β (1→4) glycosidic bonds.
As a cell matures, its cell wall specializes according to its type. For example, the...
4.6K
Cell Adhesion in Plants01:14

Cell Adhesion in Plants

3.2K
Plants have rigid cell walls that are made up of cell wall polysaccharides that mediate cell-cell adhesion. The primary cell walls of plants consist of two independent and interacting polysaccharide networks: a pectin matrix that embeds the second network comprising cellulose and hemicelluloses.
Pectins are complex heteropolymers mainly composed of negatively-charged α-D-glucopyranosyl uronic acid and some neutral glycosyl residues such as α-L-rhamnopyranose, α-L-arabinofuranose,...
3.2K
Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

24.8K
Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
24.8K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

18F-FDG PET/CT for predicting major pathological response to neoadjuvant therapy in non-small cell lung cancer: a meta-analysis.

Frontiers in oncology·2026
Same author

Early Individualized Psychological Intervention Using Virtual Reality-assisted Decision System Reduces Decisional Conflict in Patients with Pulmonary Nodules: A Randomized Controlled Trial.

Clinical psychopharmacology and neuroscience : the official scientific journal of the Korean College of Neuropsychopharmacology·2026
Same author

Enzymatic Basis for the Oxidative Branch of Aromatic Amino Acid Fermentation Leading to p-cresol Formation.

Advanced science (Weinheim, Baden-Wurttemberg, Germany)·2026
Same author

Altered Levels of Known Allergens in Cultured Primary Bovine Myoblasts for Cultivated Meat.

Journal of agricultural and food chemistry·2026
Same author

Advances in microbial sulfoquinovose catabolism.

Frontiers in microbiology·2026
Same author

Polysaccharide lyase family 3 subfamily 2 is specific for highly methyl-esterified homogalacturonan characterized for two Aspergillus nidulans lyases.

Carbohydrate polymers·2026

Related Experiment Video

Updated: Jan 9, 2026

Staining the Cytoplasmic Ca2+ with Fluo-4/AM in Apple Pulp
08:05

Staining the Cytoplasmic Ca2+ with Fluo-4/AM in Apple Pulp

Published on: November 6, 2021

5.1K

Apple cultivar-specific pectin properties impact apple puree functionality.

Dazhi Liu1,2, Jinfeng Bi1, Xuan Liu1,3

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Food Chemistry: X
|December 4, 2025
PubMed
Summary
This summary is machine-generated.

Apple pectin structure significantly influences puree texture and rheology. Understanding pectin

Keywords:
Apple cultivarsApple pureePectin structure

More Related Videos

Preparation of Biopolymer Aerogels Using Green Solvents
08:13

Preparation of Biopolymer Aerogels Using Green Solvents

Published on: July 4, 2016

18.2K
Double-Staining Method to Detect Pectin in Plant-Fungus Interaction
06:39

Double-Staining Method to Detect Pectin in Plant-Fungus Interaction

Published on: February 4, 2022

5.2K

Related Experiment Videos

Last Updated: Jan 9, 2026

Staining the Cytoplasmic Ca2+ with Fluo-4/AM in Apple Pulp
08:05

Staining the Cytoplasmic Ca2+ with Fluo-4/AM in Apple Pulp

Published on: November 6, 2021

5.1K
Preparation of Biopolymer Aerogels Using Green Solvents
08:13

Preparation of Biopolymer Aerogels Using Green Solvents

Published on: July 4, 2016

18.2K
Double-Staining Method to Detect Pectin in Plant-Fungus Interaction
06:39

Double-Staining Method to Detect Pectin in Plant-Fungus Interaction

Published on: February 4, 2022

5.2K

Area of Science:

  • Food Science
  • Plant Biochemistry
  • Material Science

Background:

  • Apple puree quality is influenced by various factors, including the structural characteristics of pectins.
  • Pectins, complex polysaccharides, play a crucial role in determining the texture and rheological properties of fruit-based products.

Purpose of the Study:

  • To investigate the relationship between the structural characteristics of pectins and the quality parameters of apple purees.
  • To understand how pectin composition and structure affect puree viscosity, particle size, and rheological behavior.

Main Methods:

  • Extraction and fractionation of pectins from alcohol-insoluble solids (AIS) into water-soluble solids (WSS) and chelating-agent soluble solids (ChSS).
  • Analysis of pectin sugar composition and degree of methyl-esterification (DM).
  • Enzymatic fingerprinting to determine methyl-ester distribution and Principal Component Analysis (PCA) to correlate pectin structure with puree properties.

Main Results:

  • Significant variations in pectin degree of methyl-esterification (DM) were observed across different apple cultivars.
  • ChSS fractions showed distinct low or high-methyl-esterified profiles.
  • PCA revealed strong correlations between pectin structure (sugar composition, methyl-ester distribution) and puree properties (particle size, rheology).

Conclusions:

  • Pectin structural characteristics, particularly methyl-ester distribution and sugar composition, significantly impact apple puree texture and rheological behavior.
  • Pectin properties are key determinants of apple-based product quality.
  • This research provides insights for optimizing food design by leveraging plant polysaccharide diversity.