DEMETHYLATION OF PECTIN USING ACID AND AMMONIA

被引：21

作者：

KIM, WJ ^{[1
]}

SMIT, CJB ^{[1
]}

RAO, VNM ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb09739.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：74 / 78

页数：5

共 12 条

[1]

BAKER GL, 1948, ADV FOOD RES, V1, P395

[2] EFFECT OF DEMETHYLATION PROCEDURES ON QUALITY OF LOW-ESTER PECTINS USED IN DESSERT GELS [J].

BLACK, SA ;

SMIT, CJB .

JOURNAL OF FOOD SCIENCE, 1972, 37 (05) :730-&

[3]

BLACK SA, 1970, THESIS U GEORGIA ATH, P57

[4]

DOESBURG JJ, 1965, IBVT25 PROD COMM

[5]

JOSEPH GH, 1949, FOOD TECHNOL-CHICAGO, V3, P85

[6]

KERTESZ ZI, 1951, PECTIC SUBSTANCES, P94

[7]

MCCREADY RM, 1944, FOOD IND, V16, P794

[8] PROPERTIES OF PECTIN FRACTIONS SEPARATED ON DIETHYLAMINOETHYL-CELLULOSE COLUMNS [J].

SMIT, CJB ;

BRYANT, EF .

JOURNAL OF FOOD SCIENCE, 1967, 32 (02) :197-&

[9] ESTER CONTENT AND JELLY PH INFLUENCES ON GRADE OF PECTINS [J].

SMIT, CJB ;

BRYANT, EF .

JOURNAL OF FOOD SCIENCE, 1968, 33 (03) :262-&

[10] KINETICS OF DEESTERIFICATION OF PECTIN [J].

SPEISER, R ;

EDDY, CR ;

HILLS, CH .

JOURNAL OF PHYSICAL CHEMISTRY, 1945, 49 (06) :563-579

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