Las sustancias pécticas son el tipo de heteropolisacáridos, de origen exclusivamente vegetal, estructuralmente más complejo de la naturaleza. Están constituidas por una mezcla de polímeros ácidos y neutros muy ramificados. Constituyen el principal componente de la lámina media de la pared celular y representan el 30 % del peso seco de la pared celular primaria de células vegetales. Con el presente trabajo, titulado Química y aplicaciones de las sustancias y enzimas pécticas, los autores, profesores del área de Química Agrícola de la Universidad de Murcia, realizan una revisión de la situación actual de estos compuestos en lo referente a su estructura, química y aplicaciones alimentarias y farmacéuticas, que pretende aportar, tanto a docentes como a estudiantes, los últimos conocimientos adquiridos.
El trabajo se estructura en tres partes diferenciadas relativas a las sustancias pécticas, enzimas pécticas y a sus aplicaciones industriales. La primera parte está destinada a conocer la estructura de las pectinas y de los componentes que la integran. Se expone la ubicación en la célula vegetal, mostrando las posibles vías que conducen a su biosíntesis en el aparato de Golgi. Acaba el capítulo con una revisión de las principales propiedades de estas sustancias y de sus formas de degradación.
La segunda parte del trabajo se centra en la descripción del conjunto de enzimas, las pectinasas, que participan en la degradación de las sustancias pécticas, tanto en el desarrollo de la planta como en sus aplicaciones industriales. Se tratan así los enzimas desesterificantes y los depolimerizantes que hacen que las pectinas evolucionen en la planta, principalmente en los frutos, contribuyendo al mantenimiento de su textura.
Finalmente, la tercera parte está dedicada a exponer los principales campos de la industria que utilizan las pectinas. Se tratan las materias primas usadas y la obtención industrial. En la industria alimentaria, la pectina, es un producto que se caracteriza por ser soluble en agua. Es empleada como agente gelificante, estabilizante, espesante o emulgente en la elaboración de mermeladas, jaleas y confituras, frutas en conserva, productos de panadería y pastelería, bebidas y otros alimentos, porque les confiere las características, deseadas por el fabricante y el consumidor.
En el apartado farmaceútico, las pectinas tienen efecto positivo como inmuno-regulador del sistema digestivo y para la prevención del cáncer, sobre todo colorrectal; bloquean la adherencia de microorganismos patogénicos en la mucosa estomacal; han sido empleadas en la síntesis de biopelículas, adhesivos, sustitutos de papel y productos médicos para implantes o transportadores de fármacos; contribuyen a la disminución del colesterol y de los niveles de glucosa sanguínea; disminuyen la tasa de absorción de glucosa en el suero de pacientes obesos y diabéticos; y también se utilizan como substitutivo de grasas o azúcares en productos bajos en calorías.
1. SUSTANCIAS PÉCTICAS
1.1. Introducción
1.2. Estructura química
1.2.1. Homogalacturonano (HG)
1.2.2. Ramnogalacturonano I (RG I)
1.2.3. Ramnogalacturonano II (RG II)
1.2.4. Xilogalacturonano (XGA)
1.2.5. Estructura macromolecular de las pectinas
1.2.5.1. Componentes
1.2.5.2. Modelos
1.3. Clasificación
1.4. Localización: La pared celular
1.5. Biosíntesis
1.5.1. Azúcares nucleotídicos como sustratos para la síntesis péctica
1.5.2. Enzimas participantes en la biosíntesis péctica
1.5.2.1. Enzimas responsables en la síntesis de HG
1.5.2.2. Enzimas responsables de RG I y cadenas laterales
1.5.2.3. Enzimas responsables de RG II
1.6. Aislamiento y análisis
1.7. Propiedades
1.7.1. Solubilidad y precipitación
1.7.2. Acidez
1.7.3. Rotación óptica
1.7.4. Peso molecular
1.7.5. Viscosidad
1.7.6. Poder de gelificación
1.7.7. Velocidad y tiempo de asentamiento
1.8. Degradación
2. ENZIMAS PÉCTICAS
2.1. Introducción
2.2. Clasificación de las pectinasas
2.2.1. Protopectinasas (PPasas)
2.2.2. Pectinasas que degradan la región lisa de la pectina
2.2.2.1. Esterasas
2.2.2.2. Depolimerasas
2.2.3. Pectinasas que degradan la región ramificada de la pectina
2.2.4. Enzimas que degradan las cadenas laterales y remueven sustituyentes de la cadena principal
3. LAS SUSTANCIAS Y ENZIMAS PÉCTICAS EN LA INDUSTRIA
3.1. Introducción
3.2. Las pectinas en la industria
3.2.1. Obtención
3.2.1.1. Preparación del material
3.2.1.2. Extracción
3.2.1.3. Purificación
3.2.1.4. Aislamiento de la pectina contenida en la disolución
3.2.2. Mecanismo general de la gelificación
3.2.2.1. Gelificación de pectinas HM
3.2.2.2. Gelificación de pectinas LM
3.2.3. Aplicaciones alimentarias
3.2.3.1. Mermeladas y jaleas con alto contenido de azúcar
3.2.3.2. Mermeladas y jaleas bajas en azúcar
3.2.3.3. Productos de panadería
3.2.3.4. Productos lácteos
3.2.4. Usos farmacéuticos
3.3. Pectinasas: Utilización industrial
3.3.1. Pectinasas microbianas
3.3.1.1. Pectinasas ácidas
3.3.1.2. Pectinasas alcalinas
3.3.2. Industria de zumos de frutas
3.3.3. Industria enológica
3.3.4. Industria textil
3.3.5. Industria papelera
3.3.6. Tratamiento de aguas residuales
3.3.7. Extracción de aceites vegetales
3.3.8. Fermentación de té y de café
3.3.9. Aditivos de piensos
3.3.10. Otros usos
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