Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2014-12

AUTHORS

A. Zdunek, A. Kozioł, P. M. Pieczywek, J. Cybulska

ABSTRACT

The nanostructure of polysaccharides is supposed to determine properties such as stiffness or diffusivity of cell walls and their functionality for various tailored properties of food. However, at present, a relation of these nano-properties with sensory texture and firmness remains to some degree unknown. In this work, water (WSP), calcium chelator (CSP) and sodium carbonate (DASP) soluble pectins, hemicellulose and cellulose, extracted from cell walls of two pear cultivars ‘Xenia’ and ‘Conference’ at their harvest times, were studied. An atomic force microscope and image analysis were used to evaluate diameter and branching of the molecules. Sensory texture of ‘Xenia’ was considered as better and its firmness (87 N) was higher than ‘Conference’ (76 N). WSP molecules were present as short molecules with a height of about 0.5 nm for both cultivars. A chain-like and branched CSP fraction had diameter of about 0.3–0.4 nm for both cultivars with a pronounced contribution of molecules with diameter of about 1 nm for ‘Xenia’, which had also higher branching index. DASP revealed similar regular structures for both cultivars however the network was much denser for ‘Xenia’. A rod-like hemicellulose molecules had length of about 20–400 nm and diameter of 1 nm for ‘Xenia’ and 1–4 nm for ‘Conference’. Cellulose diameter for both cultivars was about 23 nm. This study showed that less degraded, thicker and more branched pectin molecules were associated with higher firmness and more favourable texture. Hemicellulose provided a positive contribution to texture when they were thinner and more flexible. More... »

PAGES

3525-3535

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11947-014-1365-z

DOI

http://dx.doi.org/10.1007/s11947-014-1365-z

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1041553749


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0601", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Biochemistry and Cell Biology", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/06", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Biological Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Institute of Agrophysics", 
          "id": "https://www.grid.ac/institutes/grid.424905.e", 
          "name": [
            "Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290, Lublin, Poland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Zdunek", 
        "givenName": "A.", 
        "id": "sg:person.01351241446.75", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01351241446.75"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Institute of Agrophysics", 
          "id": "https://www.grid.ac/institutes/grid.424905.e", 
          "name": [
            "Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290, Lublin, Poland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Kozio\u0142", 
        "givenName": "A.", 
        "id": "sg:person.01253523573.53", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01253523573.53"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Institute of Agrophysics", 
          "id": "https://www.grid.ac/institutes/grid.424905.e", 
          "name": [
            "Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290, Lublin, Poland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Pieczywek", 
        "givenName": "P. M.", 
        "id": "sg:person.0660217505.57", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0660217505.57"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Institute of Agrophysics", 
          "id": "https://www.grid.ac/institutes/grid.424905.e", 
          "name": [
            "Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290, Lublin, Poland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Cybulska", 
        "givenName": "J.", 
        "id": "sg:person.0620235774.67", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0620235774.67"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1016/j.pbi.2008.03.006", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1000268523"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2009.11.015", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002006027"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.postharvbio.2009.12.003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004501036"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/bm900520n", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006353054"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/bm900520n", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006353054"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0031-9422(01)00113-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006626426"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.tifs.2005.10.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007872458"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2009.12.038", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008761010"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1046/j.1365-313x.1999.00630.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008865806"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.carbpol.2007.07.014", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009806354"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.lwt.2009.06.015", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010391396"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.carres.2009.12.019", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011252797"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0008-6215(88)84006-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013221690"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1038/nchembio.439", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013429381", 
          "https://doi.org/10.1038/nchembio.439"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0006-3495(96)79708-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017568637"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1023/a:1010656104304", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017911450", 
          "https://doi.org/10.1023/a:1010656104304"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1745-4603.2009.00214.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018086294"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1745-4603.2009.00214.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018086294"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2011.04.011", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018759279"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1745-4603.2006.00055.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1020074658"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1046/j.1365-3040.2003.01034.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1022813133"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2010.08.019", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026733792"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2009.05.014", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026780912"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2009.08.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1027300920"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0924-2244(97)01052-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1027452740"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.carbpol.2011.08.074", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1027849671"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-012-1743-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1028126304", 
          "https://doi.org/10.1007/s00217-012-1743-6"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2011.09.010", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1028824660"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2010.02.002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1031734152"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.lwt.2008.03.016", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032266833"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-004-1102-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034747593", 
          "https://doi.org/10.1007/s00217-004-1102-3"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.carbpol.2012.08.103", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035442089"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.carbpol.2007.04.007", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1036874137"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1098/rsif.2012.0341", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1038556508"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1745-4603.2005.00002.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040905411"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.postharvbio.2008.08.009", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041902585"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s10853-009-3874-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1044867511", 
          "https://doi.org/10.1007/s10853-009-3874-0"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1104/pp.98.1.71", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045367473"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0008-6215(01)00039-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046693808"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0003-2697(73)90377-1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048054956"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0006-3495(95)80195-5", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1049711911"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2004.05.050", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050250927"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2009.09.010", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050457767"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.pbi.2010.09.017", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050865196"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/978-1-61779-008-9_12", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051024407", 
          "https://doi.org/10.1007/978-1-61779-008-9_12"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/978-1-61779-008-9_12", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051024407", 
          "https://doi.org/10.1007/978-1-61779-008-9_12"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0008-6215(94)00294-p", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051204716"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.carbpol.2012.01.029", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051318798"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ac60111a017", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055031436"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.2307/2261541", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1069854609"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.2478/v10247-012-0073-z", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1103897927"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2014-12", 
    "datePublishedReg": "2014-12-01", 
    "description": "The nanostructure of polysaccharides is supposed to determine properties such as stiffness or diffusivity of cell walls and their functionality for various tailored properties of food. However, at present, a relation of these nano-properties with sensory texture and firmness remains to some degree unknown. In this work, water (WSP), calcium chelator (CSP) and sodium carbonate (DASP) soluble pectins, hemicellulose and cellulose, extracted from cell walls of two pear cultivars \u2018Xenia\u2019 and \u2018Conference\u2019 at their harvest times, were studied. An atomic force microscope and image analysis were used to evaluate diameter and branching of the molecules. Sensory texture of \u2018Xenia\u2019 was considered as better and its firmness (87 N) was higher than \u2018Conference\u2019 (76 N). WSP molecules were present as short molecules with a height of about 0.5 nm for both cultivars. A chain-like and branched CSP fraction had diameter of about 0.3\u20130.4 nm for both cultivars with a pronounced contribution of molecules with diameter of about 1 nm for \u2018Xenia\u2019, which had also higher branching index. DASP revealed similar regular structures for both cultivars however the network was much denser for \u2018Xenia\u2019. A rod-like hemicellulose molecules had length of about 20\u2013400 nm and diameter of 1 nm for \u2018Xenia\u2019 and 1\u20134 nm for \u2018Conference\u2019. Cellulose diameter for both cultivars was about 23 nm. This study showed that less degraded, thicker and more branched pectin molecules were associated with higher firmness and more favourable texture. Hemicellulose provided a positive contribution to texture when they were thinner and more flexible.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s11947-014-1365-z", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": true, 
    "isFundedItemOf": [
      {
        "id": "sg:grant.4704420", 
        "type": "MonetaryGrant"
      }
    ], 
    "isPartOf": [
      {
        "id": "sg:journal.1045464", 
        "issn": [
          "1935-5130", 
          "1935-5149"
        ], 
        "name": "Food and Bioprocess Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "12", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "7"
      }
    ], 
    "name": "Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness", 
    "pagination": "3525-3535", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "c5f2bd80a24f834593ac7388c7cd3e54443362b5bbaaa5c57ef2d95e00d66919"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s11947-014-1365-z"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1041553749"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s11947-014-1365-z", 
      "https://app.dimensions.ai/details/publication/pub.1041553749"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T13:07", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000367_0000000367/records_88221_00000000.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs11947-014-1365-z"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s11947-014-1365-z'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s11947-014-1365-z'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s11947-014-1365-z'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s11947-014-1365-z'


 

This table displays all metadata directly associated to this object as RDF triples.

234 TRIPLES      21 PREDICATES      75 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s11947-014-1365-z schema:about anzsrc-for:06
2 anzsrc-for:0601
3 schema:author N34f7ac9bc6054ca5ba69b54d9c3c0e8c
4 schema:citation sg:pub.10.1007/978-1-61779-008-9_12
5 sg:pub.10.1007/s00217-004-1102-3
6 sg:pub.10.1007/s00217-012-1743-6
7 sg:pub.10.1007/s10853-009-3874-0
8 sg:pub.10.1023/a:1010656104304
9 sg:pub.10.1038/nchembio.439
10 https://doi.org/10.1016/0003-2697(73)90377-1
11 https://doi.org/10.1016/0008-6215(88)84006-0
12 https://doi.org/10.1016/0008-6215(94)00294-p
13 https://doi.org/10.1016/j.carbpol.2007.04.007
14 https://doi.org/10.1016/j.carbpol.2007.07.014
15 https://doi.org/10.1016/j.carbpol.2011.08.074
16 https://doi.org/10.1016/j.carbpol.2012.01.029
17 https://doi.org/10.1016/j.carbpol.2012.08.103
18 https://doi.org/10.1016/j.carres.2009.12.019
19 https://doi.org/10.1016/j.foodchem.2009.12.038
20 https://doi.org/10.1016/j.foodhyd.2009.09.010
21 https://doi.org/10.1016/j.foodhyd.2009.11.015
22 https://doi.org/10.1016/j.foodres.2009.05.014
23 https://doi.org/10.1016/j.jfoodeng.2004.05.050
24 https://doi.org/10.1016/j.jfoodeng.2009.08.001
25 https://doi.org/10.1016/j.jfoodeng.2010.02.002
26 https://doi.org/10.1016/j.jfoodeng.2010.08.019
27 https://doi.org/10.1016/j.jfoodeng.2011.04.011
28 https://doi.org/10.1016/j.jfoodeng.2011.09.010
29 https://doi.org/10.1016/j.lwt.2008.03.016
30 https://doi.org/10.1016/j.lwt.2009.06.015
31 https://doi.org/10.1016/j.pbi.2008.03.006
32 https://doi.org/10.1016/j.pbi.2010.09.017
33 https://doi.org/10.1016/j.postharvbio.2008.08.009
34 https://doi.org/10.1016/j.postharvbio.2009.12.003
35 https://doi.org/10.1016/j.tifs.2005.10.008
36 https://doi.org/10.1016/s0006-3495(95)80195-5
37 https://doi.org/10.1016/s0006-3495(96)79708-4
38 https://doi.org/10.1016/s0008-6215(01)00039-8
39 https://doi.org/10.1016/s0031-9422(01)00113-3
40 https://doi.org/10.1016/s0924-2244(97)01052-2
41 https://doi.org/10.1021/ac60111a017
42 https://doi.org/10.1021/bm900520n
43 https://doi.org/10.1046/j.1365-3040.2003.01034.x
44 https://doi.org/10.1046/j.1365-313x.1999.00630.x
45 https://doi.org/10.1098/rsif.2012.0341
46 https://doi.org/10.1104/pp.98.1.71
47 https://doi.org/10.1111/j.1745-4603.2005.00002.x
48 https://doi.org/10.1111/j.1745-4603.2006.00055.x
49 https://doi.org/10.1111/j.1745-4603.2009.00214.x
50 https://doi.org/10.2307/2261541
51 https://doi.org/10.2478/v10247-012-0073-z
52 schema:datePublished 2014-12
53 schema:datePublishedReg 2014-12-01
54 schema:description The nanostructure of polysaccharides is supposed to determine properties such as stiffness or diffusivity of cell walls and their functionality for various tailored properties of food. However, at present, a relation of these nano-properties with sensory texture and firmness remains to some degree unknown. In this work, water (WSP), calcium chelator (CSP) and sodium carbonate (DASP) soluble pectins, hemicellulose and cellulose, extracted from cell walls of two pear cultivars ‘Xenia’ and ‘Conference’ at their harvest times, were studied. An atomic force microscope and image analysis were used to evaluate diameter and branching of the molecules. Sensory texture of ‘Xenia’ was considered as better and its firmness (87 N) was higher than ‘Conference’ (76 N). WSP molecules were present as short molecules with a height of about 0.5 nm for both cultivars. A chain-like and branched CSP fraction had diameter of about 0.3–0.4 nm for both cultivars with a pronounced contribution of molecules with diameter of about 1 nm for ‘Xenia’, which had also higher branching index. DASP revealed similar regular structures for both cultivars however the network was much denser for ‘Xenia’. A rod-like hemicellulose molecules had length of about 20–400 nm and diameter of 1 nm for ‘Xenia’ and 1–4 nm for ‘Conference’. Cellulose diameter for both cultivars was about 23 nm. This study showed that less degraded, thicker and more branched pectin molecules were associated with higher firmness and more favourable texture. Hemicellulose provided a positive contribution to texture when they were thinner and more flexible.
55 schema:genre research_article
56 schema:inLanguage en
57 schema:isAccessibleForFree true
58 schema:isPartOf N5b9b5d220cb742f6b4fa5e5fd4f142fc
59 Ndef990c006a949c1a00cb2bc2b18ab83
60 sg:journal.1045464
61 schema:name Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness
62 schema:pagination 3525-3535
63 schema:productId N3ea6fe8b4f714690bd5158318fa04ba1
64 N42ad3db4ebc1493f8ebdc6bad1221298
65 Nbdec7de9239143c4b6dc0278e6f98787
66 schema:sameAs https://app.dimensions.ai/details/publication/pub.1041553749
67 https://doi.org/10.1007/s11947-014-1365-z
68 schema:sdDatePublished 2019-04-11T13:07
69 schema:sdLicense https://scigraph.springernature.com/explorer/license/
70 schema:sdPublisher Ncaddff9659d74b32838f46b3cf06f320
71 schema:url http://link.springer.com/10.1007%2Fs11947-014-1365-z
72 sgo:license sg:explorer/license/
73 sgo:sdDataset articles
74 rdf:type schema:ScholarlyArticle
75 N1b519c416faa44e1ba1cae93ead2a1cd rdf:first sg:person.0620235774.67
76 rdf:rest rdf:nil
77 N34f7ac9bc6054ca5ba69b54d9c3c0e8c rdf:first sg:person.01351241446.75
78 rdf:rest N4ff9e94318734757bf4e466fda2e31ec
79 N3dea5d67e37c4ebda4f6c0d8e2452052 rdf:first sg:person.0660217505.57
80 rdf:rest N1b519c416faa44e1ba1cae93ead2a1cd
81 N3ea6fe8b4f714690bd5158318fa04ba1 schema:name readcube_id
82 schema:value c5f2bd80a24f834593ac7388c7cd3e54443362b5bbaaa5c57ef2d95e00d66919
83 rdf:type schema:PropertyValue
84 N42ad3db4ebc1493f8ebdc6bad1221298 schema:name doi
85 schema:value 10.1007/s11947-014-1365-z
86 rdf:type schema:PropertyValue
87 N4ff9e94318734757bf4e466fda2e31ec rdf:first sg:person.01253523573.53
88 rdf:rest N3dea5d67e37c4ebda4f6c0d8e2452052
89 N5b9b5d220cb742f6b4fa5e5fd4f142fc schema:issueNumber 12
90 rdf:type schema:PublicationIssue
91 Nbdec7de9239143c4b6dc0278e6f98787 schema:name dimensions_id
92 schema:value pub.1041553749
93 rdf:type schema:PropertyValue
94 Ncaddff9659d74b32838f46b3cf06f320 schema:name Springer Nature - SN SciGraph project
95 rdf:type schema:Organization
96 Ndef990c006a949c1a00cb2bc2b18ab83 schema:volumeNumber 7
97 rdf:type schema:PublicationVolume
98 anzsrc-for:06 schema:inDefinedTermSet anzsrc-for:
99 schema:name Biological Sciences
100 rdf:type schema:DefinedTerm
101 anzsrc-for:0601 schema:inDefinedTermSet anzsrc-for:
102 schema:name Biochemistry and Cell Biology
103 rdf:type schema:DefinedTerm
104 sg:grant.4704420 http://pending.schema.org/fundedItem sg:pub.10.1007/s11947-014-1365-z
105 rdf:type schema:MonetaryGrant
106 sg:journal.1045464 schema:issn 1935-5130
107 1935-5149
108 schema:name Food and Bioprocess Technology
109 rdf:type schema:Periodical
110 sg:person.01253523573.53 schema:affiliation https://www.grid.ac/institutes/grid.424905.e
111 schema:familyName Kozioł
112 schema:givenName A.
113 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01253523573.53
114 rdf:type schema:Person
115 sg:person.01351241446.75 schema:affiliation https://www.grid.ac/institutes/grid.424905.e
116 schema:familyName Zdunek
117 schema:givenName A.
118 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01351241446.75
119 rdf:type schema:Person
120 sg:person.0620235774.67 schema:affiliation https://www.grid.ac/institutes/grid.424905.e
121 schema:familyName Cybulska
122 schema:givenName J.
123 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0620235774.67
124 rdf:type schema:Person
125 sg:person.0660217505.57 schema:affiliation https://www.grid.ac/institutes/grid.424905.e
126 schema:familyName Pieczywek
127 schema:givenName P. M.
128 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0660217505.57
129 rdf:type schema:Person
130 sg:pub.10.1007/978-1-61779-008-9_12 schema:sameAs https://app.dimensions.ai/details/publication/pub.1051024407
131 https://doi.org/10.1007/978-1-61779-008-9_12
132 rdf:type schema:CreativeWork
133 sg:pub.10.1007/s00217-004-1102-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034747593
134 https://doi.org/10.1007/s00217-004-1102-3
135 rdf:type schema:CreativeWork
136 sg:pub.10.1007/s00217-012-1743-6 schema:sameAs https://app.dimensions.ai/details/publication/pub.1028126304
137 https://doi.org/10.1007/s00217-012-1743-6
138 rdf:type schema:CreativeWork
139 sg:pub.10.1007/s10853-009-3874-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1044867511
140 https://doi.org/10.1007/s10853-009-3874-0
141 rdf:type schema:CreativeWork
142 sg:pub.10.1023/a:1010656104304 schema:sameAs https://app.dimensions.ai/details/publication/pub.1017911450
143 https://doi.org/10.1023/a:1010656104304
144 rdf:type schema:CreativeWork
145 sg:pub.10.1038/nchembio.439 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013429381
146 https://doi.org/10.1038/nchembio.439
147 rdf:type schema:CreativeWork
148 https://doi.org/10.1016/0003-2697(73)90377-1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048054956
149 rdf:type schema:CreativeWork
150 https://doi.org/10.1016/0008-6215(88)84006-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013221690
151 rdf:type schema:CreativeWork
152 https://doi.org/10.1016/0008-6215(94)00294-p schema:sameAs https://app.dimensions.ai/details/publication/pub.1051204716
153 rdf:type schema:CreativeWork
154 https://doi.org/10.1016/j.carbpol.2007.04.007 schema:sameAs https://app.dimensions.ai/details/publication/pub.1036874137
155 rdf:type schema:CreativeWork
156 https://doi.org/10.1016/j.carbpol.2007.07.014 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009806354
157 rdf:type schema:CreativeWork
158 https://doi.org/10.1016/j.carbpol.2011.08.074 schema:sameAs https://app.dimensions.ai/details/publication/pub.1027849671
159 rdf:type schema:CreativeWork
160 https://doi.org/10.1016/j.carbpol.2012.01.029 schema:sameAs https://app.dimensions.ai/details/publication/pub.1051318798
161 rdf:type schema:CreativeWork
162 https://doi.org/10.1016/j.carbpol.2012.08.103 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035442089
163 rdf:type schema:CreativeWork
164 https://doi.org/10.1016/j.carres.2009.12.019 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011252797
165 rdf:type schema:CreativeWork
166 https://doi.org/10.1016/j.foodchem.2009.12.038 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008761010
167 rdf:type schema:CreativeWork
168 https://doi.org/10.1016/j.foodhyd.2009.09.010 schema:sameAs https://app.dimensions.ai/details/publication/pub.1050457767
169 rdf:type schema:CreativeWork
170 https://doi.org/10.1016/j.foodhyd.2009.11.015 schema:sameAs https://app.dimensions.ai/details/publication/pub.1002006027
171 rdf:type schema:CreativeWork
172 https://doi.org/10.1016/j.foodres.2009.05.014 schema:sameAs https://app.dimensions.ai/details/publication/pub.1026780912
173 rdf:type schema:CreativeWork
174 https://doi.org/10.1016/j.jfoodeng.2004.05.050 schema:sameAs https://app.dimensions.ai/details/publication/pub.1050250927
175 rdf:type schema:CreativeWork
176 https://doi.org/10.1016/j.jfoodeng.2009.08.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1027300920
177 rdf:type schema:CreativeWork
178 https://doi.org/10.1016/j.jfoodeng.2010.02.002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1031734152
179 rdf:type schema:CreativeWork
180 https://doi.org/10.1016/j.jfoodeng.2010.08.019 schema:sameAs https://app.dimensions.ai/details/publication/pub.1026733792
181 rdf:type schema:CreativeWork
182 https://doi.org/10.1016/j.jfoodeng.2011.04.011 schema:sameAs https://app.dimensions.ai/details/publication/pub.1018759279
183 rdf:type schema:CreativeWork
184 https://doi.org/10.1016/j.jfoodeng.2011.09.010 schema:sameAs https://app.dimensions.ai/details/publication/pub.1028824660
185 rdf:type schema:CreativeWork
186 https://doi.org/10.1016/j.lwt.2008.03.016 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032266833
187 rdf:type schema:CreativeWork
188 https://doi.org/10.1016/j.lwt.2009.06.015 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010391396
189 rdf:type schema:CreativeWork
190 https://doi.org/10.1016/j.pbi.2008.03.006 schema:sameAs https://app.dimensions.ai/details/publication/pub.1000268523
191 rdf:type schema:CreativeWork
192 https://doi.org/10.1016/j.pbi.2010.09.017 schema:sameAs https://app.dimensions.ai/details/publication/pub.1050865196
193 rdf:type schema:CreativeWork
194 https://doi.org/10.1016/j.postharvbio.2008.08.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1041902585
195 rdf:type schema:CreativeWork
196 https://doi.org/10.1016/j.postharvbio.2009.12.003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1004501036
197 rdf:type schema:CreativeWork
198 https://doi.org/10.1016/j.tifs.2005.10.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007872458
199 rdf:type schema:CreativeWork
200 https://doi.org/10.1016/s0006-3495(95)80195-5 schema:sameAs https://app.dimensions.ai/details/publication/pub.1049711911
201 rdf:type schema:CreativeWork
202 https://doi.org/10.1016/s0006-3495(96)79708-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1017568637
203 rdf:type schema:CreativeWork
204 https://doi.org/10.1016/s0008-6215(01)00039-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046693808
205 rdf:type schema:CreativeWork
206 https://doi.org/10.1016/s0031-9422(01)00113-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1006626426
207 rdf:type schema:CreativeWork
208 https://doi.org/10.1016/s0924-2244(97)01052-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1027452740
209 rdf:type schema:CreativeWork
210 https://doi.org/10.1021/ac60111a017 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055031436
211 rdf:type schema:CreativeWork
212 https://doi.org/10.1021/bm900520n schema:sameAs https://app.dimensions.ai/details/publication/pub.1006353054
213 rdf:type schema:CreativeWork
214 https://doi.org/10.1046/j.1365-3040.2003.01034.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1022813133
215 rdf:type schema:CreativeWork
216 https://doi.org/10.1046/j.1365-313x.1999.00630.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1008865806
217 rdf:type schema:CreativeWork
218 https://doi.org/10.1098/rsif.2012.0341 schema:sameAs https://app.dimensions.ai/details/publication/pub.1038556508
219 rdf:type schema:CreativeWork
220 https://doi.org/10.1104/pp.98.1.71 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045367473
221 rdf:type schema:CreativeWork
222 https://doi.org/10.1111/j.1745-4603.2005.00002.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1040905411
223 rdf:type schema:CreativeWork
224 https://doi.org/10.1111/j.1745-4603.2006.00055.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1020074658
225 rdf:type schema:CreativeWork
226 https://doi.org/10.1111/j.1745-4603.2009.00214.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1018086294
227 rdf:type schema:CreativeWork
228 https://doi.org/10.2307/2261541 schema:sameAs https://app.dimensions.ai/details/publication/pub.1069854609
229 rdf:type schema:CreativeWork
230 https://doi.org/10.2478/v10247-012-0073-z schema:sameAs https://app.dimensions.ai/details/publication/pub.1103897927
231 rdf:type schema:CreativeWork
232 https://www.grid.ac/institutes/grid.424905.e schema:alternateName Institute of Agrophysics
233 schema:name Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290, Lublin, Poland
234 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...