Agrochemistry, Environmental, and Geochemistry
Pectin Chemistry and Technology (#20)
Pectin and associated pectic substances are complex heteropolysaccharides that exist as structural components in plant primary cell walls that serve diverse biological functions. In isolated form, commercial pectin is a food hydrocolloid with well-described uses as gelling agents, stabilizers, and emulsifying agents. In addition to agricultural and food science applications, pectin is increasingly used in an array of medicinal, pharmaceutical, and industrial applications. Biotechnology is addressing new approaches to manipulate pectin and cell wall structure in plant development. This yearís program aims to bring together again a diverse cross-disciplinary audience that will address recent advances in pectin research. These include new uses such as functional foods and nutraceuticals, advanced analytical tools, alternative production sources, and emerging biochemical technologies for processing pectin-rich biomass or defining and modifying pectinís structure and functional properties. Speakers will contribute topical reviews surveying recent advances as well as original research on pectinís chemistry and technology.
Last update: Dec 28, 2015