Effect of pectins on the mass transfer kinetics of monosaccharides, amino acids, and a corn oil-in-water emulsion in a Franz diffusion cell
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- 作者：Mauricio Espinal-Ruiz ; Luz-Patricia Restrepo-Sá ; nchez ; Carlos-Eduardo Narvá ; ez-Cuenca ; cenarvaezc@unal.edu.co" class="auth_mail" title="E-mail the corresponding author
- 关键词：Pectin ; Methoxylation degree ; Diffusion ; Viscosity ; Franz diffusion cell
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 October 2016
- 年：2016
- 卷：209
- 期：Complete
- 页码：144-153
- 全文大小：1152 K
文摘
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Mass transfer kinetics of monosaccharides, amino acids, and an emulsion was evaluated.
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The effect of high (HMP) and low (LMP) methoxylated pectins was determined.
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Both HMP and LMP decreased the mass transfer process of all evaluated compounds.
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HMP was more effective to inhibit the mass transfer rate than LMP, except for lysine.
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Viscosity and molecular interactions are suggested to control the transport of nutrients.