אסיף מאגר המחקר החקלאי

Changes in molecular weight of water-soluble and EDTA-soluble pectin fractions from carrot after heat treatments

Year:

1992

Source of publication :

Authors :

Volume :

45

Co-Authors:

Ben-Shalom, N., Department of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Plat, D., Department of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Levi, A., Department of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Pinto, R., Department of Food Science, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan, 50250, Israel

Facilitators :

Link :

Abstract:

The molecular weight of water-soluble and EDTA-soluble pectin from carrot following blanching, blanching + dehydration, and dehydration without blanching was determined by the viscometric measurement and gel permeation methods. The viscometric measurement indicated that after blanching + dehydration, the molecular weight of the water-soluble pectin increased 2.5-fold and that of EDTA-soluble pectin 2.3-fold as compared with the untreated tissue. Dehydration without blanching drastically decreased the molecular weight of the pectin in both fractions. © 1992.

Note:

Related Files :

Related Content

More details

You may also be interested in