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Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins

Title
Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins
Authors
Yoo Y.-H.Lee S.Kim Y.Kim K.-O.Kim Y.-S.Yoo S.-H.
Ewha Authors
김광옥김영석
SCOPUS Author ID
김광옥scopus; 김영석scopus
Issue Date
2009
Journal Title
International Journal of Biological Macromolecules
ISSN
0141-8130JCR Link
Citation
vol. 45, no. 3, pp. 226 - 230
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
High- and low-methoxyl pectins were treated with pectin methylesterase (PME) and the functional properties of the resulting pectin gels were characterized. The degree of esterification of high- and low-methoxyl pectins decreased from 74.5% to 6.3% and 40.0% to 6.5%, respectively while not changing their molecular weight. Also, the addition of glucono-delta-lactone (GDL) dramatically affected the gel strength and the pH reduction by the GDL led to the increased syneresis of the pectin gels, which was also observed in the PME-treated samples. When flavor compounds were incorporated into the pectin gels, the flavor release from the gels increased with decreasing the degree of esterification due to increased hydrophilic properties. © 2009 Elsevier B.V. All rights reserved.
DOI
10.1016/j.ijbiomac.2009.05.005
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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