Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1987776 | International Journal of Biological Macromolecules | 2009 | 5 Pages |
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.
Keywords
Related Topics
Life Sciences
Biochemistry, Genetics and Molecular Biology
Biochemistry
Authors
Young-Hee Yoo, Suyong Lee, Yang Kim, Kwang-Ok Kim, Young-Suk Kim, Sang-Ho Yoo,