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dc.contributor.author김광옥-
dc.contributor.author김영석-
dc.date.accessioned2017-08-28T20:06:30Z-
dc.date.available2017-08-28T20:06:30Z-
dc.date.issued2009-
dc.identifier.issn0141-8130-
dc.identifier.otherOAK-5848-
dc.identifier.urihttp://dspace.ewha.ac.kr/handle/2015.oak/232047-
dc.description.abstractHigh- 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.-
dc.languageEnglish-
dc.titleFunctional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins-
dc.typeArticle-
dc.relation.issue3-
dc.relation.volume45-
dc.relation.indexSCI-
dc.relation.indexSCIE-
dc.relation.indexSCOPUS-
dc.relation.startpage226-
dc.relation.lastpage230-
dc.relation.journaltitleInternational Journal of Biological Macromolecules-
dc.identifier.doi10.1016/j.ijbiomac.2009.05.005-
dc.identifier.wosidWOS:000269393500003-
dc.identifier.scopusid2-s2.0-67651054963-
dc.author.googleYoo Y.-H.-
dc.author.googleLee S.-
dc.author.googleKim Y.-
dc.author.googleKim K.-O.-
dc.author.googleKim Y.-S.-
dc.author.googleYoo S.-H.-
dc.contributor.scopusid김광옥(7409315718)-
dc.contributor.scopusid김영석(56155360400)-
dc.date.modifydate20180301081000-
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엘텍공과대학 > 식품공학전공 > Journal papers
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