Structural features of apple pectic substances

J.A. de Vries

    Research output: Thesisinternal PhD, WU

    Abstract

    Pectic substances from unripe and ripe apples were extracted, purified and fractionated. The sugar composition (including types of glycosidic linkages) and the degree of esterification of the fractions were determined. Degradation with purified pectolytic enzymes and fractionation of the resulting pectin fragments were used to study the intra- and intermolecular distribution of the neutral sugar side chains and the methoxyl groups. Models of pectin molecules were proposed, in which the neutral sugar side chains are arranged in blocks ("hairy regions"). The distribution of the methoxyl groups probably is a random one,<p/>
    Original languageEnglish
    QualificationDoctor of Philosophy
    Awarding Institution
    Supervisors/Advisors
    • Pilnik, W., Promotor, External person
    • Rombouts, F.M., Co-promotor, External person
    Award date11 Nov 1983
    Place of PublicationWageningen
    Publisher
    Publication statusPublished - 1983

    Keywords

    • apples
    • malus
    • pectins

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  • Cite this

    de Vries, J. A. (1983). Structural features of apple pectic substances. Wageningen: De Vries.