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Protein self‐encapsulation: A mechanism involved with colloidal flocculation in citrus fruit extracts
Year:
1988
Authors :
Shomer, Ilan
;
.
Volume :
42
Co-Authors:
Shomer, I., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O.B. 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
55
To page:
66
(
Total pages:
12
)
Abstract:
Cloud stability in citrus fruit aqueous peel extract (PEX) and the derived serum (SPEX) was studied with respect to endogenous coagulants and the possible involvement of soluble pectin as stabilising agent. Heat treatment of the pectin‐degraded SPEX induced the appearance of turbidity as a result of protein coagulation, particularly in the pH range of 3.5–4.5, whereas only slight coagulation occurred without heat treatment. The pectin in non‐degraded SPEX therefore inhibited heat coagulation of most of the protein present. Incubation of PEX itself with exogenous depolymerising pectinase (DP) slightly increased its transmittance, and subsequent heat treatment clarified the suspension within a short time, especially at pH 2.5–4.5. Under the electron microscope, heat‐coagulated proteins from DP‐incubated SPEX appeared as dispersed amorphous bodies showing two main types of pattern; the coagulate from a PEX preparation of high oil content appeared as ultramicro‐droplets of oil encapsulated within coagulated proteins. The evidence indicates that soluble pectin in PEX preparations affects cloud stability by preventing the coagulation of heat‐denatured proteinaceous components; once the pectin is degraded by endogenous and exogenous DP, protein coagulation occurs rapidly on heat treatment, resulting in co‐precipitation of the other encapsulated colloidal bodies. Copyright © 1988 John Wiley & Sons, Ltd
Note:
Related Files :
Citrus
Cloud
colloid
encapsulation
extract
juice
pectin
Protein
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More details
DOI :
10.1002/jsfa.2740420107
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30704
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:56
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Scientific Publication
Protein self‐encapsulation: A mechanism involved with colloidal flocculation in citrus fruit extracts
42
Shomer, I., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O.B. 6, Bet Dagan, 50250, Israel
Protein self‐encapsulation: A mechanism involved with colloidal flocculation in citrus fruit extracts
Cloud stability in citrus fruit aqueous peel extract (PEX) and the derived serum (SPEX) was studied with respect to endogenous coagulants and the possible involvement of soluble pectin as stabilising agent. Heat treatment of the pectin‐degraded SPEX induced the appearance of turbidity as a result of protein coagulation, particularly in the pH range of 3.5–4.5, whereas only slight coagulation occurred without heat treatment. The pectin in non‐degraded SPEX therefore inhibited heat coagulation of most of the protein present. Incubation of PEX itself with exogenous depolymerising pectinase (DP) slightly increased its transmittance, and subsequent heat treatment clarified the suspension within a short time, especially at pH 2.5–4.5. Under the electron microscope, heat‐coagulated proteins from DP‐incubated SPEX appeared as dispersed amorphous bodies showing two main types of pattern; the coagulate from a PEX preparation of high oil content appeared as ultramicro‐droplets of oil encapsulated within coagulated proteins. The evidence indicates that soluble pectin in PEX preparations affects cloud stability by preventing the coagulation of heat‐denatured proteinaceous components; once the pectin is degraded by endogenous and exogenous DP, protein coagulation occurs rapidly on heat treatment, resulting in co‐precipitation of the other encapsulated colloidal bodies. Copyright © 1988 John Wiley & Sons, Ltd
Scientific Publication
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