Bioscience Biotechnology and Biochemistry · 1994 · 35 citations · 0 references
AgricultureBiochemistryFood ScienceFood AnalysisFood ChemistryPlant BiochemistryBioactive Food ComponentsPectin ChemistryPlant Cell Wall PolysaccharidesPolysaccharide PropertiesPostharvest Physiology Of VegetablesProteins In FoodsPectin BiologyPectin CharacterizationPectin Content AnalysisPectin EsterasePectin Functional PropertiesPectin MetabolismPectin Molecular WeightPectinase Activity Assays
Pectin shows various physiological effects as dietary fiber. However, it is difficult to add pectin to food and drink an amount sufficient to give the physiological activities because of its high viscosity and poor solubility in water. Therefore, we examined a method for preparing low-molecular-weight pectins which would retain the activities. Using a culture fluid of Kluyveromyces fragilis as a crude enzyme solution, low-molecular-weight pectin (LP) was prepared by incubating with commercial citrus pectin at 40°C for 24 h. The molecular weight and galacturonate content of LP were 66,000 and 83.6%, respectively. LP showed low viscosity, high solubility, and a repression effect on liver lipid accumulation.