Process-structure-function relations of pectin in plant-based foods: the use of anti-homogalacturonan antibodies in an integrated methodological approach. KU Leuven
Pectin has been identified as a critical structural component of plant cell walls contributing to tissue integrity and rigidity. As a result, this polysaccharide strongly determines the textural/rheological quality of fruit- and vegetable-based products. Pectins functional properties depend on its molecular fine structure, which can be altered enzymatically as well as non-enzymatically. Several modifications in pectin structure occur during food ...