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פותח על ידי קלירמאש פתרונות בע"מ -
Degradation of Pectic Substances in Carrots by Heat Treatment
Year:
1988
Authors :
בן-שלום, נח
;
.
לוי, אהרון
;
.
פלאט, דוד
;
.
Volume :
36
Co-Authors:
Plat, D., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Ben-Shalom, N., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Levi, A., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Reid, D., Department of Food Science, University of California at Davis, Davis, California 95616, United States
Goldschmidt, E.E., Department of Horticulture, Faculty of Agriculture, Hebrew University of Jerusalem, Rehovot, Israel
Facilitators :
From page:
362
To page:
365
(
Total pages:
4
)
Abstract:
Changes in the pectic substances of carrots were studied after heat treatment. Differences in soluble pectin and calcium pectate were observed after ion-exchange chromatographic separation on DEAE (diethylaminoethyl) cellulose. Different “fingerprints” were found in both pectic fractions after heat treatment. The ratio of neutral sugars to uronic acids was almost unchanged in the soluble pectin fraction, but the relative amounts of glucose and rhamnose increased after heat treatment by about 10- and 3-fold, respectively. The ratio of neutral sugars to uronic acids in the calcium pectate increased after heat treatment from 0.11 to 0.27. On the average, all the neutral sugars increased about 3-fold while rhamnose increased about 8-fold. The increase in the relative amount of the rhamnose compared with other sugars in the heated tissue indicates possible degradation of pectins in the “hairy region”. © 1988, American Chemical Society. All rights reserved.
Note:
Related Files :
עוד תגיות
תוכן קשור
More details
DOI :
10.1021/jf00080a030
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
22387
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:51
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Scientific Publication
Degradation of Pectic Substances in Carrots by Heat Treatment
36
Plat, D., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Ben-Shalom, N., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Levi, A., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Reid, D., Department of Food Science, University of California at Davis, Davis, California 95616, United States
Goldschmidt, E.E., Department of Horticulture, Faculty of Agriculture, Hebrew University of Jerusalem, Rehovot, Israel
Degradation of Pectic Substances in Carrots by Heat Treatment
Changes in the pectic substances of carrots were studied after heat treatment. Differences in soluble pectin and calcium pectate were observed after ion-exchange chromatographic separation on DEAE (diethylaminoethyl) cellulose. Different “fingerprints” were found in both pectic fractions after heat treatment. The ratio of neutral sugars to uronic acids was almost unchanged in the soluble pectin fraction, but the relative amounts of glucose and rhamnose increased after heat treatment by about 10- and 3-fold, respectively. The ratio of neutral sugars to uronic acids in the calcium pectate increased after heat treatment from 0.11 to 0.27. On the average, all the neutral sugars increased about 3-fold while rhamnose increased about 8-fold. The increase in the relative amount of the rhamnose compared with other sugars in the heated tissue indicates possible degradation of pectins in the “hairy region”. © 1988, American Chemical Society. All rights reserved.
Scientific Publication
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