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Solution viscosity and structural modification of pumpkin biopectin
dc.creator | Evageliou, V. | en |
dc.creator | Ptitchkina, N. M. | en |
dc.creator | Morris, E. R. | en |
dc.date.accessioned | 2015-11-23T10:26:22Z | |
dc.date.available | 2015-11-23T10:26:22Z | |
dc.date.issued | 2005 | |
dc.identifier | 10.1016/j.foodhyd.2005.01.004 | |
dc.identifier.issn | 0268-005X | |
dc.identifier.uri | http://hdl.handle.net/11615/27379 | |
dc.description.abstract | Solutions of 'biopectin' obtained from pumpkin pulp by digestion with the multi-enzyme culture supernatant from Bacillus polymyxa (strain 88A) were prepared in 0.10 M NaCl and characterised by rotational viscosity measurements at 20 degrees C. The resulting double-logarithmic plot of specific viscosity versus the product of concentration (c) and intrinsic viscosity ([eta], from combined Huggins and Kraemer extrapolation to c = 0) showed a sharp increase in slope at c[eta] = approximate to 1 in comparison with the normal value of c[eta] approximate to 4 for disordered coils, suggesting a branched structure, possibly arising from Ca2+-mediated association of constituent chains. Pumpkin biopectin is non-gelling, in marked contrast to the pectin obtained from the same source by conventional extraction with acid, although the yield is more than doubled. Attempts to induce gelation (with 70 wt% solids at low pH or with stoichiometric Ca2+ at neutral pH) by removing the high content of divalent cations naturally present in the biopectin and by chemical deacetylation under acidic conditions (pH 1.2; 4 days; 40 degrees C) proved unsuccessful. Further research using enzymic deacetylation is suggested. (C) 2005 Elsevier Ltd. All rights reserved. | en |
dc.source | Food Hydrocolloids | en |
dc.source.uri | <Go to ISI>://WOS:000230256400011 | |
dc.subject | pectin | en |
dc.subject | pumpkin | en |
dc.subject | rheology | en |
dc.subject | viscosity | en |
dc.subject | gelation | en |
dc.subject | enzymic extraction | en |
dc.subject | SUGAR-BEET | en |
dc.subject | PECTIN | en |
dc.subject | CHAIN | en |
dc.subject | Chemistry, Applied | en |
dc.subject | Food Science & Technology | en |
dc.title | Solution viscosity and structural modification of pumpkin biopectin | en |
dc.type | journalArticle | en |
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