Abstract
Citrus pectins were studied by enzymatic fingerprinting using a simultaneous enzyme treatment with endo-polygalacturonase (endo-PG) from Kluyveromyces fragilis and pectin lyase (PL) from Aspergillus niger to reveal the methyl-ester distribution patterns over the pectin backbone. Using HILIC-MS combined with HPAEC enabled the separation and identification of the diagnostic oligomers released. Structural information on the pectins was provided by using novel descriptive parameters such as degree of blockiness of methyl-esterified oligomers by PG (DBPGme) and degree of blockiness of methyl-esterified oligomers by PL (DBPLme). This approach enabled us to clearly differentiate citrus pectins with various methyl-esterification patterns. The simultaneous use of PG and PL showed additional information, which is not revealed in digests using PG or PL alone. This approach can be valuable to differentiate pectins having the same DM and to get specific structural information on pectins and therefore to be able to better predict their physical and biochemical functionalities.
Highlights
Polysaccharides are the most abundant elements of the plant cell wall, determining the shape, size and many functional properties of the plant cell (Voragen et al, 2009)
The amount of gal acturonic acid (GalA) monomer, dimer, trimer released from the digested pectins was determined by high performance anion exchange chromatography (HPAEC)-PAD and corrected for partially methyl-esterified triGalA levels using Hydrophilic Interaction Liquid Chromatography (HILIC)-ESI-IT-MS data
With HILIC the different methyl-esterified oligomers in pectin digests having the same degree of polymerization (DP) can be differentiated. Information on both the saturatedmethyl-esterified oligo galacturonides released by PG and the methyl-esterified unsaturated oligo galacturonides released by pectin lyase (PL), can be used to characterize pectins with various struc tural parameters faster and in more detail
Summary
Polysaccharides are the most abundant elements of the plant cell wall, determining the shape, size and many functional properties of the plant cell (Voragen et al, 2009). Pectins are used in food products as a stabilizer, or a gelling and thickening agent. Dietary fibers, such as pectins, play a significant role in the maintenance of health, both in gut fermentation and in immune modulation (Beukema et al, 2021; Gomez et al, 2016; Tian et al, 2016; Vogt et al, 2016). Alfa-(1,4)-linked D-gal acturonic acid (GalA) is the main building block of the HG which is the most prominent section of pectins, commonly present in amounts up to 60% of the total pectin structures (Voragen et al, 2009). The linear HG chain can be methyl-esterified at the carboxyl group at C-6 of GalA and, less commonly, can be acetylated at the O-2 and/or O-3 position of the GalA residues (Voragen et al, 2001)
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