Co-Authors:
Ben-Shalom, N., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan 50-250, Israel
Shomer, I., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan 50-250, Israel
Pinto, R., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan 50-250, Israel
Kanner, J., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan 50-250, Israel
Abstract:
Using Sumner reagents for determining reducing groups following polygalacturonase activity, high degradation of the polyuranoid polymers was observed. The time, the NaOH concentration and the polyuranoid materials influenced the rate and intensity of colour development. Low esterified and high esterified pectin did not show any difference in colour intensity during Sumner reaction. As the Sumner reaction did not include buffer capacity, the reaction mixture for polygalacturonase activity-which included pectic and organic acids-influenced the colour intensity. CaCl2 at low concentrations (0·5-2·5 mm) accelerated the degradation of pectin and higher concentrations (2·5-10 mm) inhibited the reaction. © 1982.
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