P9436
Pectin, esterified potassium salt from citrus fruit
extent of labeling: 55-70% esterified
Sinônimo(s):
Pectic acid, potassium salt, Potassium pectate
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About This Item
Produtos recomendados
fonte biológica
citrus
Formulário
powder
Extensão da rotulagem
55-70% esterified
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Descrição geral
Pectin is a polysaccharide rich in galacturonic acid and is localized to the plant cell wall. It possesses a complex structure and function.[1]
Aplicação
Pectin, esterified potassium salt from citrus fruit has been used:
- in enzyme linked immunosorbent assay (ELISA)[2]
- in the determination of optimum pH of pectate lyase 10A (Pel10Acm) activity and in high-performance anion-exchange chromatography (HPAEC) as a part of Pel10Acm assays[3]
- to compare its gel properties with that of pectin extracted from sunflower head residues[4]
Ações bioquímicas/fisiológicas
Pectin is essential for plant development including growth, morphological changes and immunity. It serves as a stabilizing polymer and is useful in food and speciality products.[1]
Código de classe de armazenamento
11 - Combustible Solids
Classe de risco de água (WGK)
WGK 3
Ponto de fulgor (°F)
Not applicable
Ponto de fulgor (°C)
Not applicable
Equipamento de proteção individual
Eyeshields, Gloves, type N95 (US)
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Cell wall pectins and xyloglucans are internalized into dividing root cells and accumulate within cell plates during cytokinesis
Baluvska F, et al.
Protoplasma, 225(3-4), 141-155 (2005)
Extraction and characterization of sunflower pectin
Iglesias MT, et al.
Journal of Food Engineering, 62(3), 215-223 (2004)
Pectate lyase 10A from Pseudomonas cellulosa is a modular enzyme containing a family 2a carbohydrate-binding module
Brown IE, et al.
The Biochemical Journal, 355(1), 155-165 (2001)
Peter M Kopittke et al.
Frontiers in plant science, 8, 1377-1377 (2017-08-22)
In wheat (Triticum aestivum), it is commonly assumed that Al is detoxified by the release of organic anions into the rhizosphere, but it is also possible that detoxification occurs within the apoplast and symplast of the root itself. Using Al-resistant
Túlio Ítalo S Oliveira et al.
Food chemistry, 198, 113-118 (2016-01-16)
A central composite design was used to determine effects of pH (2.0-4.5), extraction temperature (70-90 °C) and time (120-240 min) on the yield, degree of methoxylation (DM) and galacturonic acid content (GA) of pectins extracted from banana peels with citric
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