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Pectin-hesperidin interaction in a citrus cloud model system: The effect of pectin degradation
Year:
1984
Source of publication :
LWT - Food Science and Technology
Authors :
Ben-Shalom, Noach
;
.
Kanner, Joseph
;
.
Shomer, Ilan
;
.
Volume :
17
Co-Authors:
Ben-Shalom, N., Division of Food Technology, The Volcani Center, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Shomer, I., Division of Food Technology, The Volcani Center, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Kanner, J., Division of Food Technology, The Volcani Center, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
125
To page:
128
(
Total pages:
4
)
Abstract:
Cloud formation between pectin and hesperidin seems to be a result of specific interaction between the polysaccharide polymer and the insoluble flavonoid. The formation of the cloud is molecular weight - (M. W.) and pH-independent, although its stabilization seems to be a function of the ratio between the amount of flavonoid crystals and the M. W. of the polymer. The cloud which was formed with 0.2% pectin and 150 ppm hesperidin was found to be stable between pH 2 and pH 7.0. Flocculation was observed below pH 2.0. The destabilization of the cloud is affected more by non-enzymatic than by enzymatic degradation. © 1984.
Note:
Related Files :
Citrus
food research
food technology
hesperidin
pectin
Show More
Related Content
More details
DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
21868
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:47
Scientific Publication
Pectin-hesperidin interaction in a citrus cloud model system: The effect of pectin degradation
17
Ben-Shalom, N., Division of Food Technology, The Volcani Center, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Shomer, I., Division of Food Technology, The Volcani Center, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Kanner, J., Division of Food Technology, The Volcani Center, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Pectin-hesperidin interaction in a citrus cloud model system: The effect of pectin degradation
Cloud formation between pectin and hesperidin seems to be a result of specific interaction between the polysaccharide polymer and the insoluble flavonoid. The formation of the cloud is molecular weight - (M. W.) and pH-independent, although its stabilization seems to be a function of the ratio between the amount of flavonoid crystals and the M. W. of the polymer. The cloud which was formed with 0.2% pectin and 150 ppm hesperidin was found to be stable between pH 2 and pH 7.0. Flocculation was observed below pH 2.0. The destabilization of the cloud is affected more by non-enzymatic than by enzymatic degradation. © 1984.
Scientific Publication
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