title: Chromatographic and enzymatic strategies to reveal differences between amidated pectins on a molecular level.
abstract: The intermolecular distributions of amide groups within two commercial LMA pectins was studied after removal of the methyl esters followed by fractionation of the different populations by anion exchange chromatography. The populations obtained had almost equal degrees of amidation while the values of the degree of blockiness were not the same, indicating also a different intramolecular distribution of the substituents considered as semirandom. Populations from the methyl-esterified amidated pectins showed a rather random distribution for almost all populations. A striking difference between these different populations was that, despite the same level of substitution, the ratio between amide groups and methyl esters varied significantly, indicating a heterogeneous amidation process.
authors.affiliation: Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, The Netherlands.
authors.forename: Stéphanie E
authors.initials: SE
authors.lastname: Guillotin
authors.forename: Nicolas
authors.initials: N
authors.lastname: Mey
authors.forename: Edna
authors.initials: E
authors.lastname: Ananta
authors.forename: Patrick
authors.initials: P
authors.lastname: Boulenguer
authors.forename: Henk A
authors.initials: HA
authors.lastname: Schols
authors.forename: Alphons G J
authors.initials: AG
authors.lastname: Voragen
mesh_terms: D000577:Amides / Q000737:chemistry*; D002852:Chromatography, Ion Exchange / Q000379:methods; D008970:Molecular Weight; D010368:Pectins / Q000737:chemistry*; D012680:Sensitivity and Specificity
chemical_list: D000577:Amides; D010368:Pectins