Effect of Chemical Structure of Pectins on Their Interactions with Calcium

The interaction of Ca 2+ with pectins is discussed. The role of carboxylic acid salt formation and the degree of polymerization are first considered in terms of electrostatic and/or cooperative specific interactions. Then the effect of the degree of esterification and that of the pattern of carboxylic group distribution are discussed; pectin esterase forms blocks which behave as fully hydrolyzed polymers and favor aggregation. Finally, the role of the calcium addition on the degree of aggregation was established. All the data show the important role of molecular structure of the pectins on calcium interactions.