• Title of article

    The effect of peptide–pectin interactions on the gelation behaviour of a plant cell wall pectin Original Research Article

  • Author/Authors

    Alistair J. MacDougall، نويسنده , , Gary M Brett، نويسنده , , Victor J. Morris، نويسنده , , Neil M. Rigby، نويسنده , , Michael J Ridout، نويسنده , , Stephen G. Ring، نويسنده ,

  • Issue Information
    هفته نامه با شماره پیاپی سال 2001
  • Pages
    12
  • From page
    115
  • To page
    126
  • Abstract
    The effect of basic peptides on the gelation of a pectin from the cell wall of tomato was examined through the determination of gel stiffness, and swelling behaviour of the gel in water. Poly-l-lysine, poly-l-arginine, and a synthetic peptide, designed to mimic a sequence of basic amino acids found in a plant cell wall extensin, act as crosslinking agents. Circular dichroism studies on the interaction of synthetic extensin peptides with sodium polygalacturonate demonstrated that a conformational change was induced as a result of their complexation. In addition to their effect as crosslinking agents, the polycationic peptides reduced the swelling of the pectin network in water.
  • Keywords
    Gelation , Pectin , Extensin , Hydroxyproline-rich glycoprotein , Poly-l-lysine
  • Journal title
    Carbohydrate Research
  • Serial Year
    2001
  • Journal title
    Carbohydrate Research
  • Record number

    963312