Deliberate processing of carrot purées entails tailored serum pectin structures
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- 作者：Jihan Santanina J. Santiago ; Stefanie Christiaens ; Ann M. Van Loey ; Marc E. Hendrickx ; Marc.Hendrickx@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author
- 关键词：HG ; homogalacturonan ; RG ; rhamnogalacturonan ; GalA ; galacturonic acid ; HTT ; high temperature treatment ; LTT ; low temperature treatment ; HPH ; high pressure homogenization ; PME ; pectin methyl-esterase ; UA ; uronic acid ; MWCO ; molecular weight cut off ; DM ; degree of methyl-esterification ; DAc ; degree of acetylation ; MM ; molar mass
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：33
- 期：Complete
- 页码：515-523
- 全文大小：1080 K
文摘
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Deliberate processing of carrot purée generates tailored serum pectin structures.
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The order of thermal treatment and high pressure homogenization is important.
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High apparent molar mass serum pectin might be associated to proteins.
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Serum pectin and the attached protein probably contribute to purée consistency.