期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 54, 期 22, 页码 8471-8479出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf0613379
关键词
degree of methylation; molecular weight distribution; neutral sugars
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据