Scope of the Series

Biochemistry, the study of chemical transformations occurring within living organisms, impacts all of life sciences, from molecular crystallography and genetics, to ecology, medicine and population biology. Biochemistry studies macromolecules proteins, nucleic acids, carbohydrates and lipids –their building blocks, structures, functions and interactions. Much of biochemistry is devoted to enzymes, proteins that catalyze chemical reactions, enzyme structures, mechanisms of action and their roles within cells. Biochemistry also studies small signaling molecules, coenzymes, inhibitors, vitamins and hormones, which play roles in the life process. Biochemical experimentation, besides coopting the methods of classical chemistry, e.g., chromatography, adopted new techniques, e.g., X-ray diffraction, electron microscopy, NMR, radioisotopes, and developed sophisticated microbial genetic tools, e.g., auxotroph mutants and their revertants, fermentation etc. More recently, biochemistry embraced the 'big data' omics systems.

Initial biochemical studies have been exclusively analytic: dissecting, purifying and examining individual components of a biological system; in exemplary words of Efraim Racker, (1913 –1991) "Don't waste clean thinking on dirty enzymes." Today however, biochemistry is becoming more agglomerative and comprehensive, setting out to integrate and describe fully a particular biological system. The 'big data' metabolomics can define the complement of small molecules, e.g., in a soil or biofilm sample; proteomics can distinguish all the proteins comprising e.g., serum; metagenomics can identify all the genes in a complex environment e.g., bovine rumen. This Biochemistry Series will address both the current research on biomolecules, and the emerging trends with great promise.

Contents

**Section 1**

**Section 2**

**Section 3**

*and Martin Masuelli*

**Preface III**

Pectin Extractions **1**

**Chapter 1 3**

**Chapter 2 47**

Pectin Applications **63**

**Chapter 3 65**

**Chapter 4 85**

**Chapter 5 107**

Pectin Interactions **123**

**Chapter 6 125**

Extraction and Characterization of Pectins From Peels of Criolla Oranges

*by Paula Ruano, Lismet Lazo Delgado, Sergio Picco, Liliana Villegas, Franco Tonelli, Mario Eduardo Aguilera Merlo, Javier Rigau, Darío Diaz* 

Extraction and Purification of Pectin from Agro-Industrial Wastes *by Erumalla Venkatanagaraju, N. Bharathi, Rachiraju Hema Sindhuja,* 

Pectin - Extraction, Purification, Characterization and Applications *by Virginia Rodríguez Robledo and Lucía Isabel Castro Vázquez*

Pectins as Emulsifying Agent on the Preparation, Characterization,

*by Leticia Martínez-Lapuente, Zenaida Guadalupe and Belén Ayestarán*

Role of Pectin in Food Processing and Food Packaging

*by Thiraviam Vanitha and Mahejibin Khan*

and Photocatalysis of Nano-LaCrO3 *by Rudy Tahan Mangapul Situmeang*

Properties of Wine Polysaccharides

(*Citrus sinensis*): Experimental Reviews

*Rajshree Roy Chowdhury and Yarram Sreelekha*
