期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 85, 期 13, 页码 2243-2248出版社
WILEY
DOI: 10.1002/jsfa.2221
关键词
degree of esterification; high methoxyl pectin; light scattering; enzyme modification; pectinmethylesterase
Commercial high methoxyl pectin was de-esterified using chemical saponification or by pectinmethylesterases. A commercial fungal pectin methyl esterase (PME) (EC 3.1.1.11), free of polygalacturonase, or a citrus Valencia PME was used to de-esterify pectin enzymatically to a targeted degree of esterification. The apparent molecular weight of pectin did not change by extended times of Valencia PME treatment and ranged from 154100 to 183500. Fungal PME-modified pectins had moderately increased apparent molecular weight that ranged from 123900 to 169800. The increase in molecular weight was attributed to aggregation. The molecular weight of pectins that were de-esterified by alkali decreased from about 156200 to 91200. Citrus Valencia or fungal PME modification alters the charge of pectin without loss of high molecular weight. (c) 2005 Society of Chemical Industry.
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