Author(s): Dr. Arnab Kanti Ojha

Abstract:
Pectins or pectic polysaccharides belong to the class of structurally complex polysaccharides that are one of the major components of plant primary cell wall. Based on structural features, pectic polysaccharides may be divided into three categories such as: homogalaturonans (HG), rhamnogalacturonan I (RG-I), and rhamnogalacturonan II (RG-II). Galacturonic acid is the main constituent of pectins. Pectin allows primary cell wall extension and growth of plants. It is a natural part of the human diet, but does not contribute significantly to nutrition. In human digestion, pectin binds to cholesterol in the gastrointestinal tract and slows down glucose absorption by tapping carbohydrates. Pectin is thus a soluble dietary fiber. Consumption of pectin has been shown to reduce blood cholesterol levels. In the large intestine and colon, microorganism degraded pectin and liberates short- chain fatty acids. In this way pectins exhibit prebiotic effect. The association of pectin chains leads to the formation of the three dimensional networks that is to gel formation.The pectin, by itself or by its gelling properties, was employed in pharmaceutical industry, health promotion and treatment. Pectin’s have been utilized for their functionality in foods for many years. This review will discuss the importance of pectin and its chemistry, general properties of pectin, and its biological activities.

Pages: 466-469  |  388 Views  123 Downloads