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פותח על ידי קלירמאש פתרונות בע"מ -
Model System of Natural Orange Juice Cloud: Effect of Calcium on Hesperidin‐Pectin Particles
Year:
1985
Source of publication :
Journal of Food Science
Authors :
בן-שלום, נח
;
.
ברמן, מוניקה
;
.
פינטו, רבקה
;
.
קנר, יוסף
;
.
Volume :
50
Co-Authors:
BEN‐SHALOM, N., Dapt of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50 250, Israel
PINTO, R., Dapt of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50 250, Israel
KANNER, J., Dapt of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50 250, Israel
BERMAN, M., Dapt of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50 250, Israel
Facilitators :
From page:
1130
To page:
1132
(
Total pages:
3
)
Abstract:
Hesperidin forms with pectin a particle which could be isolated by gradient sucrose centrifugation. Using this technique we were able to separate soluble stabilized pectin which was bound to hesperidin and a soluble pectin which was hesperidin‐free. Pectin particles in which the degree of esterification (D.E.) was 25%, flocculated in the presence of 100 ppm calcium, while those with a D.E. of 30% required 200 ppm calcium. A D.E. of 36% was found to be the critical level at which precipitation by calcium ions occurred. A 23% D.E. of the flocculated cloud peel juice was found to fit well with a model system of a ratio of 1:4.4 of calcium and pectin with 25% D.E. and 100 ppm calcium. Copyright © 1985, Wiley Blackwell. All rights reserved
Note:
Related Files :
עוד תגיות
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More details
DOI :
10.1111/j.1365-2621.1985.tb13027.x
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
25706
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:17
Scientific Publication
Model System of Natural Orange Juice Cloud: Effect of Calcium on Hesperidin‐Pectin Particles
50
BEN‐SHALOM, N., Dapt of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50 250, Israel
PINTO, R., Dapt of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50 250, Israel
KANNER, J., Dapt of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50 250, Israel
BERMAN, M., Dapt of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50 250, Israel
Model System of Natural Orange Juice Cloud: Effect of Calcium on Hesperidin‐Pectin Particles
Hesperidin forms with pectin a particle which could be isolated by gradient sucrose centrifugation. Using this technique we were able to separate soluble stabilized pectin which was bound to hesperidin and a soluble pectin which was hesperidin‐free. Pectin particles in which the degree of esterification (D.E.) was 25%, flocculated in the presence of 100 ppm calcium, while those with a D.E. of 30% required 200 ppm calcium. A D.E. of 36% was found to be the critical level at which precipitation by calcium ions occurred. A 23% D.E. of the flocculated cloud peel juice was found to fit well with a model system of a ratio of 1:4.4 of calcium and pectin with 25% D.E. and 100 ppm calcium. Copyright © 1985, Wiley Blackwell. All rights reserved
Scientific Publication
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