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Pectins are of interest for nutritionists as dietary fibres, as they have been shown to exhibit a hypocholesterolemic effect and to be protective against cancer. The aim of the present study was to investigate the physiological behaviour of pectin preparations differing in composition and degree of polymerisation by a well established in vitro fermentation method and to correlate their fermentation...
Pectins account for one of the major polysaccharides of plant cell walls and are commonly used in the food industry as gelling and stabilising agents. Pectin methylesterase (PME) can alter pectin structure and affect their gelling properties by de-esterifying galacturonic acid. Previously, we reported different behaviours of plant and fungal PMEs on high methylated pectins in solution or during the...
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