Química y aplicaciones de las sustancias y enzimas pécticas
Pectic substances are the type of heteropolysaccharides, of exclusively plant origin, structurally more complex of nature. They are constituted by a mixture of very branched acidic and neutral polymers. They constitute the main component of the middle sheet of the cell wall and represent 30 % of the...
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EDITUM. Ediciones de la Universidad de Murcia
2025
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| Acesso em linha: | ONIX_20250313_[...]_286 |
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| author | Navarro García, Ginés Pérez Lucas, Gabriel Navarro García, Simón |
| author_browse | Navarro García, Ginés Navarro García, Simón Pérez Lucas, Gabriel |
| author_facet | Navarro García, Ginés Pérez Lucas, Gabriel Navarro García, Simón |
| author_sort | Navarro García, Ginés |
| collection | Directory of Open Access Books |
| description | Pectic substances are the type of heteropolysaccharides, of exclusively plant origin, structurally more complex of nature. They are constituted by a mixture of very branched acidic and neutral polymers. They constitute the main component of the middle sheet of the cell wall and represent 30 % of the dry weight of the primary cell wall of plant cells. With the present work, entitled Chemistry and applications of the Pecticos Substances and Enzymes, the authors, professors of the Agricultural Chemistry Area of the University of Murcia, carry out a review of the current situation of these compounds in relation to their structure, chemistry andFood and pharmaceutical applications, which aims to contribute, both to teachers and students, the latest knowledge acquired. The work is structured in three differentiated parts related to Pectic Substances, Pectics and its industrial applications. The first part is intended to know the structure of the pectins and the components that integrate it. The location in the plant cell is exposed, showing the possible routes that lead to their biosynthesis in the Golgi apparatus. The chapter ends with a review of the main properties of these substances and their forms of degradation. The second part of the work focuses on the description of the enzyme set, the pectinases, which participate in the degradation of the péctic substances, both in the development of the plant and in its industrial applications. Thus, desterifying enzymes and depolimerizers are treated that make pectins evolve in the plant, mainly in the fruits, contributing to the maintenance of their texture. Finally, the third part is dedicated to exposing the main fields of industry that pectins use.Used raw materials and industrial obtaining are treated.In the food industry, pectin, it is a product that is characterized by being soluble in water. It is used as a gelifying, stabilizing, thickening or emulgent agent in the elaboration of jams, jellies and jams, canned fruits, bakery and pastry products, drinks and other foods, because it gives them the characteristics, desired by the manufacturer and the consumer. In the pharmaceutical section, pectins have a positive effect such as immuno-regulator of the digestive system and for cancer prevention, especially colorectal; They block the adhesion of pathogenic microorganisms in the stomach mucosa; They have been used in the synthesis of biofilms, adhesives, paper substitutes and medical products for drug implants or transporters;contribute to the decrease in cholesterol and blood glucose levels;decrease the rate of glucose absorption in the serum of obese and diabetic patients; and are also used as a substitute for fats or sugars in low -calorie products. |
| format | Online |
| id | doab-20.500.12854ir-157284 |
| institution | Directory of Open Access Books |
| language | spa |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | EDITUM. Ediciones de la Universidad de Murcia |
| publisherStr | EDITUM. Ediciones de la Universidad de Murcia |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1572842025-03-13T11:21:11Z Química y aplicaciones de las sustancias y enzimas pécticas Navarro García, Ginés Pérez Lucas, Gabriel Navarro García, Simón Chemical Mathematics and Sciences.Chemistry Chemical Sciences - Chemistry. thema EDItEUR::P Mathematics and Science::PN Chemistry::PNN Organic chemistry Pectic substances are the type of heteropolysaccharides, of exclusively plant origin, structurally more complex of nature. They are constituted by a mixture of very branched acidic and neutral polymers. They constitute the main component of the middle sheet of the cell wall and represent 30 % of the dry weight of the primary cell wall of plant cells. With the present work, entitled Chemistry and applications of the Pecticos Substances and Enzymes, the authors, professors of the Agricultural Chemistry Area of the University of Murcia, carry out a review of the current situation of these compounds in relation to their structure, chemistry andFood and pharmaceutical applications, which aims to contribute, both to teachers and students, the latest knowledge acquired. The work is structured in three differentiated parts related to Pectic Substances, Pectics and its industrial applications. The first part is intended to know the structure of the pectins and the components that integrate it. The location in the plant cell is exposed, showing the possible routes that lead to their biosynthesis in the Golgi apparatus. The chapter ends with a review of the main properties of these substances and their forms of degradation. The second part of the work focuses on the description of the enzyme set, the pectinases, which participate in the degradation of the péctic substances, both in the development of the plant and in its industrial applications. Thus, desterifying enzymes and depolimerizers are treated that make pectins evolve in the plant, mainly in the fruits, contributing to the maintenance of their texture. Finally, the third part is dedicated to exposing the main fields of industry that pectins use.Used raw materials and industrial obtaining are treated.In the food industry, pectin, it is a product that is characterized by being soluble in water. It is used as a gelifying, stabilizing, thickening or emulgent agent in the elaboration of jams, jellies and jams, canned fruits, bakery and pastry products, drinks and other foods, because it gives them the characteristics, desired by the manufacturer and the consumer. In the pharmaceutical section, pectins have a positive effect such as immuno-regulator of the digestive system and for cancer prevention, especially colorectal; They block the adhesion of pathogenic microorganisms in the stomach mucosa; They have been used in the synthesis of biofilms, adhesives, paper substitutes and medical products for drug implants or transporters;contribute to the decrease in cholesterol and blood glucose levels;decrease the rate of glucose absorption in the serum of obese and diabetic patients; and are also used as a substitute for fats or sugars in low -calorie products. 2025-03-13T11:21:10Z 2025-03-13T11:21:10Z 2023 book ONIX_20250313_[...]_286 [...] https://directory.doabooks.org/handle/20.500.12854/157284 spa image/jpeg Attribution 4.0 International https://publicaciones.um.es/publicaciones/public/obras/ficha.seam?numero=3009&edicion=1 https://publicaciones.um.es/publicaciones/public/obras/ficha.seam?numero=3009&edicion=1 EDITUM. Ediciones de la Universidad de Murcia 10.6018/editum.3009 Pectic substances are the type of heteropolysaccharides, of exclusively plant origin, structurally more complex of nature. They are constituted by a mixture of very branched acidic and neutral polymers. They constitute the main component of the middle sheet of the cell wall and represent 30 % of the dry weight of the primary cell wall of plant cells. With the present work, entitled Chemistry and applications of the Pecticos Substances and Enzymes, the authors, professors of the Agricultural Chemistry Area of the University of Murcia, carry out a review of the current situation of these compounds in relation to their structure, chemistry andFood and pharmaceutical applications, which aims to contribute, both to teachers and students, the latest knowledge acquired. The work is structured in three differentiated parts related to Pectic Substances, Pectics and its industrial applications. The first part is intended to know the structure of the pectins and the components that integrate it. The location in the plant cell is exposed, showing the possible routes that lead to their biosynthesis in the Golgi apparatus. The chapter ends with a review of the main properties of these substances and their forms of degradation. The second part of the work focuses on the description of the enzyme set, the pectinases, which participate in the degradation of the péctic substances, both in the development of the plant and in its industrial applications. Thus, desterifying enzymes and depolimerizers are treated that make pectins evolve in the plant, mainly in the fruits, contributing to the maintenance of their texture. Finally, the third part is dedicated to exposing the main fields of industry that pectins use.Used raw materials and industrial obtaining are treated.In the food industry, pectin, it is a product that is characterized by being soluble in water. It is used as a gelifying, stabilizing, thickening or emulgent agent in the elaboration of jams, jellies and jams, canned fruits, bakery and pastry products, drinks and other foods, because it gives them the characteristics, desired by the manufacturer and the consumer. In the pharmaceutical section, pectins have a positive effect such as immuno-regulator of the digestive system and for cancer prevention, especially colorectal; They block the adhesion of pathogenic microorganisms in the stomach mucosa; They have been used in the synthesis of biofilms, adhesives, paper substitutes and medical products for drug implants or transporters;contribute to the decrease in cholesterol and blood glucose levels;decrease the rate of glucose absorption in the serum of obese and diabetic patients; and are also used as a substitute for fats or sugars in low -calorie products. 10.6018/editum.3009 63da4709-56a8-40c6-8a59-6de94b8b23be [...] 159 Murcia open access |
| spellingShingle | Chemical Mathematics and Sciences.Chemistry Chemical Sciences - Chemistry. thema EDItEUR::P Mathematics and Science::PN Chemistry::PNN Organic chemistry Navarro García, Ginés Pérez Lucas, Gabriel Navarro García, Simón Química y aplicaciones de las sustancias y enzimas pécticas |
| title | Química y aplicaciones de las sustancias y enzimas pécticas |
| title_full | Química y aplicaciones de las sustancias y enzimas pécticas |
| title_fullStr | Química y aplicaciones de las sustancias y enzimas pécticas |
| title_full_unstemmed | Química y aplicaciones de las sustancias y enzimas pécticas |
| title_short | Química y aplicaciones de las sustancias y enzimas pécticas |
| title_sort | quimica y aplicaciones de las sustancias y enzimas pecticas |
| topic | Chemical Mathematics and Sciences.Chemistry Chemical Sciences - Chemistry. thema EDItEUR::P Mathematics and Science::PN Chemistry::PNN Organic chemistry |
| topic_facet | Chemical Mathematics and Sciences.Chemistry Chemical Sciences - Chemistry. thema EDItEUR::P Mathematics and Science::PN Chemistry::PNN Organic chemistry |
| url | ONIX_20250313_[...]_286 |
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