Effects of amidation and/or methylesterification of pectin on aroma release at different calcium concentration
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- 作者：Min Jung Kima ; b ; Hyun Kyoung Jua ; Yang Kima ; Sang-Ho Yooc ; Young-Suk Kima ; yskim10@ewha.ac.kr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Pectin gel ; Methylesterification ; Amidation ; Aroma release ; Static headspace gas chromatography
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：52
- 期：Complete
- 页码：343-349
- 全文大小：274 K
文摘
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Four different low methoxyl pectin gel systems are prepared.
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Amidation induces an increase in aroma release under low calcium concentration.
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Aroma release is affected by treatment with pectin methylesterase.
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Different numbers of carbon atoms affect the release of aroma compounds.