Changes in physico-chemical properties of pectin from jelly fig (Ficus awkeotsang Makino) seeds during extraction and gelling

被引：26

作者：

Jiang, CM

Lai, YJ

Lee, BH

Chang, WH

Wu, MC

Chang, HM ^{[1
]}

机构：

[1] Natl Taiwan Univ, Grad Inst Food Sci & Technol, Taipei 106, Taiwan

[2] Natl Taiwan Univ, Dept Agr Chem, Taipei 106, Taiwan

[3] Natl Kaohsiung Hospitality Coll, Dept Food & Beverage Management, Kaohsiung 800, Taiwan

[4] Natl Ping Tung Univ Sci & Technol, Pingtung 91201, Taiwan

来源：

FOOD RESEARCH INTERNATIONAL | 2002年 / 35卷 / 01期

关键词：

pectin; jelly fig (Ficus awkeotsang Makino) achenes; jelly curd; scanning electron microscope; ester linkage;

D O I：

10.1016/S0963-9969(00)00179-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Degree of esterification of pectin from jelly fig (Ficus awkeotsang Makino) achene seeds and the pH value decreased rapidly during extraction, while apparent reduction of free, calcium content in the pectin extract was observed at the gelling stage. Compared to those of the native pectin, total ester linkages and methyl ester linkages of pectin extract decreased, and the bound calcium content increased during pectin gelling. However, non-methyl ester linkages (the difference between the total ester linkage and the methyl ester linkage) increased by approximately 40% during pectin gelling, revealing esterification reaction between C-6 carboxyl groups and hydroxyl groups in the presence of pectinesterase. Scanning electron microscopy showed that pectin fragments from jelly curds were large with flake-like structure, while those from hot (85degreesC) ethanol-treated achenes were small and porous. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：31 / 35

页数：5

共 16 条

[1] NEW METHOD FOR QUANTITATIVE-DETERMINATION OF URONIC ACIDS [J].