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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
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.
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הספר "אוצר וולקני"
אודות
תנאי שימוש
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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