Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 54, Issue 22, Pages 8471-8479Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf0613379
Keywords
degree of methylation; molecular weight distribution; neutral sugars
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In situ changes in pectin fractions for thermally processed carrots were related to textural changes. The texture of pretreated and subsequently thermally processed carrot disks was determined. Alcohol insoluble residue ( AIR) was extracted from the pretreated and thermally processed tissues. The AIR was characterized in terms of the degree of methylation ( DM) and changes in pectin fractions. Distinct differences in texture and DM were observed during thermal processing. Pretreatment conditions that induced a significant decrease in DM showed better textures. Demethoxylation caused interconversion of pectin fractions, water soluble pectin ( WSP) changing into water insoluble pectin [ chelator ( CSP) and alkali ( NSP) soluble pectin]. This process was reversed during cooking accompanied by remarkable alterations in molecular weight ( MW) distribution patterns. The WSP depicted polydisperse MW distribution patterns, strongly dependent on the pretreatment condition. Confirmatory results of interconversions of pectin fractions ( WSP, NSP) were demonstrated by the MW distribution patterns and neutral sugar profiles. All thermal related transformations of pectin structural parameters were decelerated by lowering the DM.
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