Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches

Carbohydrate Polymers

Volumn 87, Issue 1, 2012, Pages 816-821

  Zhang, Lifen ^a,b   Chen, Fusheng ^b   Yang, Hongshun ^b   Ye, Xingqian ^a   Sun, Xiaoyang ^c   Liu, Donghong ^a   Yang, Bao ^d   An, Hongjie ^e   Deng, Yun ^f  

^a ZHEJIANG UNIVERSITY   (China)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

^c Wilmar International Limited   (China)

^d SOUTH CHINA INSTITUTE OF BOTANY   (China)

^e TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^f SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

Atomic force microscopy (AFM); Nanostructure; Peach; Pectin; Storage

Indexed keywords

CHEMICAL CONTENT; EFFECTS OF TEMPERATURE; NANOSTRUCTURAL; PEACH; PECTIN; STORAGE TEMPERATURES;

ATOMIC FORCE MICROSCOPY; CHELATION; WATERWORKS;

TEMPERATURE;

PRUNUS PERSICA;

EID: 80054769965     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.08.074     Document Type: Article

References (21)

1. L. Billy, E. Mehinagic, G. Royer, C.M.G.C. Renard, G. Arvisenet, and C. Prost Relationship between texture and pectin composition of two apple cultivars during storage Postharvest Biology and Technology 47 2008 315 324
2. F. Chen, L. Zhang, H. An, H. Yang, X. Sun, and H. Liu The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L.) cultivars at different stages of ripeness LWT - Food Science and Technology 42 2009 125 130
3. M.L. Fishman, P.H. Cooke, and D.R. Coffin Nanostructure of native pectin sugar acid gels visualized by atomic force microscopy Biomacromolecules 5 2004 334 341
4. M.L. Fishman, H.K. Chau, P.H. Cooke, and A.T. Hotchkiss Global structure of microwave-assisted flash-extracted sugar beet pectin Journal of Agricultural and Food Chemistry 56 2008 1471 1478
5. P. Jin, K. Wang, H. Shang, J. Tong, and Y. Zheng Low-temperature conditioning combined with methyl jasmonate treatment reduces chilling injury of peach fruit Journal of the Science of Food and Agriculture 89 2009 1690 1696
6. A.R. Kirby, A.J. MacDougall, and V.J. Morris Atomic force microscopy of tomato and sugar beet pectin molecules Carbohydrate Polymers 71 2008 640 647
7. S. Liu, and Y. Wang Application of AFM in microbiology: A review Scanning 32 2010 61 73
8. Z. Liu, G. Wei, Y. Guo, and J.F. Kennedy Image study of pectin extraction from orange skin assisted by microwave Carbohydrate Polymers 64 2006 548 552
9. H. Liu, F. Chen, H. Yang, Y. Yao, X. Gong, and Y. Xin Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits Food Research International 42 2009 1131 1140
10. J. Pelloux, C. Rustérucci, and E.J. Mellerowicz New insights into pectin methylesterase structure and function Trends in Plant Science 12 2007 267 277
11. A.N. Round, N.M. Rigby, A.J. MacDougall, S.G. Ring, and V.J. Morris Investigating the nature of branching in pectin by atomic force microscopy and carbohydrate analysis Carbohydrate Research 331 2001 337 342
12. T.M. Shiga, J.P. Fabi, J. Nascimento, C.L. Petkowicz, L.C. Vriesmann, and F.M. Lajolo Changes in cell wall composition associated to the softening of ripening papaya: Evidence of extensive solubilization of large molecular mass galacturonides Journal of Agricultural and Food Chemistry 57 2009 7064 7071
13. K. Wakabayashi Changes in cell wall polysaccharides during fruit ripening Journal of Plant Research 113 2000 231 237
14. B. Westereng, T.E. Michaelsen, A.B. Samuelsen, and S.H. Knutsen Effects of extraction conditions on the chemical structure and biological activity of white cabbage pectin Carbohydrate Polymers 72 2008 32 42
15. ö. Yaman, and L. Bayoindirli Effects of an edible coating and cold storage on shelf-life and quality of cherries LWT - Food Science and Technology 35 2002 146 150
16. H. Yang, H. An, G. Feng, Y. Li, and S. Lai Atomic force microscopy of the water-soluble pectin of peaches during storage European Food Research and Technology 220 2005 587 591
17. H. Yang, H. An, and Y. Li Manipulate and stretch single pectin molecules with modified molecular combing and fluid fixation techniques European Food Research and Technology 223 2006 78 82
18. H. Yang, S. Lai, H. An, and Y. Li Atomic force microscopy study of the ultrastructural changes of chelate-soluble pectin in peaches under controlled atmosphere storage Postharvest Biology and Technology 39 2006 75 83
19. H. Yang, Y. Wang, S. Lai, H. An, Y. Li, and F. Chen Application of atomic force microscopy as a nanotechnology tool in food science Journal of Food Science 72 2007 R65 R75
20. L. Zhang, F. Chen, H. An, H. Yang, X. Sun, and X. Guo Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 Chinese cherry cultivars at 2 ripening stages Journal of Food Science 73 2008 N17 N22
21. L. Zhang, F. Chen, H. Yang, X. Sun, H. Liu, and X. Gong Changed in firmness, pectin content and nanostructure of two crisp peach cultivars after storage LWT - Food Science and Technology 43 2010 26 32