Co-Authors:
Ben-Shalom, N., Division of Food Technology, The Volcani Center, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Shomer, I., Division of Food Technology, The Volcani Center, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Kanner, J., Division of Food Technology, The Volcani Center, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Abstract:
Cloud formation between pectin and hesperidin seems to be a result of specific interaction between the polysaccharide polymer and the insoluble flavonoid. The formation of the cloud is molecular weight - (M. W.) and pH-independent, although its stabilization seems to be a function of the ratio between the amount of flavonoid crystals and the M. W. of the polymer. The cloud which was formed with 0.2% pectin and 150 ppm hesperidin was found to be stable between pH 2 and pH 7.0. Flocculation was observed below pH 2.0. The destabilization of the cloud is affected more by non-enzymatic than by enzymatic degradation. © 1984.
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