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Title: Pectin fraction interconversions: Insight into understanding texture evolution of thermally processed carrots
Authors: Sila, Daniel Ndaka ×
Doungla Ngouemazong, Eugenie
Smout, Chantal
Van Loey, Ann
Hendrickx, Marc #
Issue Date: Jan-2006
Publisher: Amer chemical soc
Series Title: Journal of Agricultural and Food Chemistry vol:54 issue:22 pages:8471-8479
Abstract: 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.
URI: 
ISSN: 0021-8561
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Quantum Chemistry and Physical Chemistry Section
× corresponding author
# (joint) last author

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