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פותח על ידי קלירמאש פתרונות בע"מ -
Protein coagulation cloud in citrus fruit extract. 1. Formation of coagulates and their bound pectin and neutral sugars
Year:
1991
Authors :
שומר, אילן
;
.
Volume :
39
Co-Authors:
Shomer, I., Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
2263
To page:
2266
(
Total pages:
4
)
Abstract:
Protein coagulation was studied in a serum of citrus fruit aqueous peel extract with regard to its role in cloud stability. Heat coagulation in enzymatic pectin degraded serum occurred within the temperature range 40-100°C. In the same serum, conversion of soluble proteins into insoluble ones occurred also during heat vacuum concentration. Heat-coagulated proteins were found in the flavedo extract, while they were not detected in the albedo extract. The coagulation intensity was affected by pH, the largest amount of coagulate being obtained around pH 4.5. Enzymatic pectin degradation markedly increased the coagulation due to reduction in the pectic polymer size. Coagulated protein bound pectin and associated neutral sugars were identified, and their amounts were found significantly lower in heat-inactivated extract, probably by inhibition of demethoxylation by pectin methyl esterase. The amounts of the coagulated protein bound neutral sugars (particularly rhamnose, arabinose, and glucose) were in accordance with the amount of the coagulate-bound pectin. © 1991 American Chemical Society.
Note:
Related Files :
Citrus
proteins
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
22786
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:54
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Scientific Publication
Protein coagulation cloud in citrus fruit extract. 1. Formation of coagulates and their bound pectin and neutral sugars
39
Shomer, I., Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Protein coagulation cloud in citrus fruit extract. 1. Formation of coagulates and their bound pectin and neutral sugars
Protein coagulation was studied in a serum of citrus fruit aqueous peel extract with regard to its role in cloud stability. Heat coagulation in enzymatic pectin degraded serum occurred within the temperature range 40-100°C. In the same serum, conversion of soluble proteins into insoluble ones occurred also during heat vacuum concentration. Heat-coagulated proteins were found in the flavedo extract, while they were not detected in the albedo extract. The coagulation intensity was affected by pH, the largest amount of coagulate being obtained around pH 4.5. Enzymatic pectin degradation markedly increased the coagulation due to reduction in the pectic polymer size. Coagulated protein bound pectin and associated neutral sugars were identified, and their amounts were found significantly lower in heat-inactivated extract, probably by inhibition of demethoxylation by pectin methyl esterase. The amounts of the coagulated protein bound neutral sugars (particularly rhamnose, arabinose, and glucose) were in accordance with the amount of the coagulate-bound pectin. © 1991 American Chemical Society.
Scientific Publication
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