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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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초록· 키워드
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Very low methoxyl pectin (VLMP) has different physical and rheological properties compared to high and low methoxyl pectins (HMP and LMP). In this study, we produced LMP and VLMP by alkaline de-esterification, and investigated the structural and textural properties. Apple peel pectin was kept at pH 12 using 5.0M NaOH solution for 3 and 24 h to produce LMP and VLMP, respectively. The molecular weight was decreased due to the removal of an esterified group in the pectin backbones by the alkali treatment, and the VLMP showed a higher calcium ion sensitivity which leads to the production of the gel with increased hardness. The result clearly showed that VLMP has the potential to improve the texture and stability in food products depending on their degree of esterification, and this result can be applied as a functional ingredient in food industrial area application to enhance the current commercial pectins.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusions
References
참고문헌 (36)
참고문헌 신청
Boger DV. Demonstration of upper and lower Newtonian fluid behaviour in a pseudoplastic fluid. Nature. 265: 126 (1977)
Broomes J, Badrie N. Effects of low-methoxyl pectin on physicochemical and sensory properties of reduced-calorie sorrel/roselle (Hibiscus sabdariffa L.) jams. Open Food Sci. J. 4: 48-55 (2010)
Cho EH, Jung HT, Lee BH, Kim HS, Rhee JK, Yoo SH. Green process development for apple-peel pectin production by organic acid extraction. Carbohydr. Polym. 204: 97-103 (2019)
Doi M. Explanation for the 3.4 power law of viscosity of polymeric liquids on the basis of the tube model. J. Polym. Sci., Polym. Lett. Ed. 19: 265-273 (1981)
El-Nawawi S, Heikal Y. Factors affecting the production of low-ester pectin gels. Carbohydr. Polym. 26: 189-193 (1995)
Broomes J, Badrie N. Effects of low-methoxyl pectin on physicochemical and sensory properties of reduced-calorie sorrel/roselle (Hibiscus sabdariffa L.) jams. Open Food Sci. J. 4: 48-55 (2010)
Cho EH, Jung HT, Lee BH, Kim HS, Rhee JK, Yoo SH. Green process development for apple-peel pectin production by organic acid extraction. Carbohydr. Polym. 204: 97-103 (2019)
Doi M. Explanation for the 3.4 power law of viscosity of polymeric liquids on the basis of the tube model. J. Polym. Sci., Polym. Lett. Ed. 19: 265-273 (1981)
El-Nawawi S, Heikal Y. Factors affecting the production of low-ester pectin gels. Carbohydr. Polym. 26: 189-193 (1995)
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