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
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