期刊
FOOD CHEMISTRY
卷 176, 期 -, 页码 82-90出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.12.033
关键词
Fruits and vegetables; Pectin; Degree of methylesterification; FT-IR spectroscopy; Spectra deconvolution
资金
- KU Leuven Research Fund
- Interfaculty Council for Development Co-operation (IRO)
- Research Foundation Flanders (FWO)
- Research Fund (BOF) F+
The use of Fourier transform infrared (FT-IR) spectroscopy as a method for routine analysis of the degree of methylesterification (DM) of pectin was validated. The relationship between the ratio of the intensity of the peak at around 1740 cm(-1) (due to ester carbonyl group stretching) to the sum of the intensities of the peaks at around 1740 and 1630-1600 cm(-1) (due to carboxylate group stretching) and the DM of pectin in model and real systems was investigated. In model systems of low to medium DM with low added protein (<= 20%), accurate DM determinations were obtained without spectra deconvolution whilst for medium to high DM pectin with high added protein (>= 30%), peak deconvolution was vital. In real systems, good DM determinations were obtained without peak deconvolution except for broccoli-derived samples. Considering that broccoli is a protein-rich vegetable, better determinations of the DM were obtained using deconvoluted FT-IR spectra. (C) 2014 Elsevier Ltd. All rights reserved.
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