کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7593172 | 1492115 | 2015 | 36 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The use of Fourier transform infrared (FT-IR) spectroscopy as a method for routine analysis of the degree of methylesterification (DM) of pectin was validated. The relationship between the ratio of the intensity of the peak at around 1740 cmâ1 (due to ester carbonyl group stretching) to the sum of the intensities of the peaks at around 1740 and 1630-1600 cmâ1 (due to carboxylate group stretching) and the DM of pectin in model and real systems was investigated. In model systems of low to medium DM with low added protein (⩽20%), accurate DM determinations were obtained without spectra deconvolution whilst for medium to high DM pectin with high added protein (⩾30%), peak deconvolution was vital. In real systems, good DM determinations were obtained without peak deconvolution except for broccoli-derived samples. Considering that broccoli is a protein-rich vegetable, better determinations of the DM were obtained using deconvoluted FT-IR spectra.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 176, 1 June 2015, Pages 82-90
Journal: Food Chemistry - Volume 176, 1 June 2015, Pages 82-90
نویسندگان
Clare Kyomugasho, Stefanie Christiaens, Avi Shpigelman, Ann M. Van Loey, Marc E. Hendrickx,