CHANGES IN PECTIC SUBSTANCES IN CARROTS DURING DEHYDRATION WITH AND WITHOUT BLANCHING

被引：36

作者：

PLAT, D ^{[1
]}

BENSHALOM, N ^{[1
]}

LEVI, A ^{[1
]}

机构：

[1] AGR RES ORG,VOLCANI CTR,DEPT FOOD SCI,POB 6,IL-50250 BET DAGAN,ISRAEL

来源：

FOOD CHEMISTRY | 1991年 / 39卷 / 01期

关键词：

D O I：

10.1016/0308-8146(91)90080-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Changes in the fractions of the pectic substances in carrots were studied after blanching, dehydration and blanching plus dehydration. The water-soluble pectin and EDTA-soluble pectin fractions were studied after ion-exchange chromatography. A different pattern of uronic acids from the column and a different degree of esterification and neutral sugar composition indicated significant changes in both pectic fractions, especially in the EDTA-soluble pectin with the appearance of a new large fraction which had not been there previously. The significant decrease in the total percentage of all the pectic substances after dehydration alone, compared with the decrease caused by blanching plus dehydration, led to the conclusion that controlled blanching contributes to reducing the changes in pectic substances. © 1990.

引用

页码：1 / 12

页数：12

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