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2. 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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