CHANGES IN MOLECULAR-WEIGHT OF WATER-SOLUBLE AND EDTA-SOLUBLE PECTIN FRACTIONS FROM CARROT AFTER HEAT-TREATMENTS

被引：22

作者：

BENSHALOM, N

PLAT, D

LEVI, A

PINTO, R

机构：

[1] Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250

来源：

FOOD CHEMISTRY | 1992年 / 45卷 / 04期

关键词：

D O I：

10.1016/0308-8146(92)90154-T

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The molecular weight of water-soluble and EDTA-soluble pectin from carrot following blanching, blanching + dehydration, and dehydration without blanching was determined by the viscometric measurement and gel permeation methods. The viscometric measurement indicated that after blanching + dehydration, the molecular weight of the water-soluble pectin increased 2.5-fold and that of EDTA-soluble pectin 2.3-fold as compared with the untreated tissue. Dehydration without blanching drastically decreased the molecular weight of the pectin in both fractions.

引用

页码：243 / 245

页数：3

共 17 条

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