Swelling behavior of the tomato cell wall network.
The swelling of tomato pectin and isolated tomato pericarp cell wall material was investigated in aqueous media under different ionic conditions, pH, and external osmotic stress. Conditions were chosen to include those that would be encountered in vivo. Swelling in these systems was strongly influenced by the polyelectrolyte nature of the polymer and the extent of cross-linking with divalent counterions.
MacDougall
A J
AJ
Food Biopolymer Section, Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich NR4 7UA, U.K. alistair.macdougall@bbsrc.ac.uk
Rigby
N M
NM
Ryden
P
P
Tibbits
C W
CW
Ring
S G
SG
D002473:Cell Wall / Q000737:chemistry*; D005638:Fruit / Q000166:cytology; D006863:Hydrogen-Ion Concentration; D018551:Solanum lycopersicum / Q000166:cytology*; D009997:Osmotic Pressure; D010368:Pectins / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification; D011189:Potassium Chloride / Q000737:chemistry
D010940:Plant Proteins; D011189:Potassium Chloride; D010368:Pectins