1. Control of dehydrodiferulate cross-linking in pectins from sugar-beet tissues.
- Author
-
Baydoun EA, Pavlencheva N, Cumming CM, Waldron KW, and Brett CT
- Subjects
- Beta vulgaris metabolism, Chromatography, Gel, Chromatography, Thin Layer, Coumaric Acids chemistry, Cross-Linking Reagents chemistry, Dimerization, Hydrogen Peroxide chemistry, Pectins isolation & purification, Peroxidase chemistry, Phenols chemistry, Phenols isolation & purification, Plant Leaves metabolism, Plant Roots metabolism, Plant Structures metabolism, Quaternary Ammonium Compounds chemistry, Temperature, Beta vulgaris chemistry, Coumaric Acids metabolism, Pectins chemistry
- Abstract
Pectins were extracted from roots, petioles and leaves of sugar beet, and cross-linked using hydrogen peroxide and peroxidase. The effects on dehydrodiferulate formation were monitored by HPLC and TLC. Dehydrodimers were formed in different proportions to those found in vivo. There was a net loss of around 50% of the phenolic groups (monomers plus dimers) during dimerisation. Gel filtration showed that root and petiole pectin, but not leaf pectin, increased in molecular weight during cross-linking. The effects of varying the cross-linking conditions were investigated, and it was found that hydrogen peroxide concentration was the most important factor in controlling both the type and amount of dehydrodiferulate formed.
- Published
- 2004
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