Macromolecular structural features of fruit pectins and their relation to gel strength

被引：6

作者：

Berth, Gisela ^{[1
]}

Dahme, Andreas ^{[1
]}

机构：

[1] GDR Acad Sci, Cent Inst Nutr, D-1505 Bergholz Rehbrucke, Germany

来源：

FOOD HYDROCOLLOIDS | 1991年 / 5卷 / 1-2期

关键词：

D O I：

10.1016/S0268-005X(09)80292-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The shear modulus of gels from commercial high-methoxyl citrus and apple pectins which had been fractionated by GPC was determined. An increasing degree of polymerization of quasi-linear components is associated with increasing shear modulus values. A rising level of branched molecules or an increasing degree of branching reduces the shear modulus.

引用

页码：101 / 104

页数：4

共 6 条

[1] THE DETERMINATION OF THE MOLECULAR-WEIGHT DISTRIBUTION OF PECTINS BY CALIBRATED GPC .1. CALIBRATION BY LIGHT-SCATTERING AND MEMBRANE OSMOMETRY
BERTH, G
DAUTZENBERG, H
LEXOW, D
ROTHER, G
[J]. CARBOHYDRATE POLYMERS, 1990, 12 (01) : 39 - 59
[2] CHRISTENSEN PE, 1954, FOOD RES, V19, P163
[3] DAHME A, 1990, Patent No. 283058
[4] HARDING SE, 1990, CARBOHYDR P IN PRESS
[5] SOLUTION PROPERTIES OF PECTIN POLYSACCHARIDES .1. AQUEOUS SIZE EXCLUSION CHROMATOGRAPHY OF FLAX PECTINS
HOURDET, D
MULLER, G
[J]. CARBOHYDRATE POLYMERS, 1987, 7 (04) : 301 - 312
[6] STAVERMAN AJ, 1983, EUR POLYM J, V19, P73

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