Abstract
High- and low-methoxyl pectins were treated with pectin methylesterase (PME) and the functional properties of the resulting pectin gels were characterized. The degree of esterification of high- and low-methoxyl pectins decreased from 74.5% to 6.3% and 40.0% to 6.5%, respectively while not changing their molecular weight. Also, the addition of glucono-delta-lactone (GDL) dramatically affected the gel strength and the pH reduction by the GDL led to the increased syneresis of the pectin gels, which was also observed in the PME-treated samples. When flavor compounds were incorporated into the pectin gels, the flavor release from the gels increased with decreasing the degree of esterification due to increased hydrophilic properties.
Original language | English |
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Pages (from-to) | 226-230 |
Number of pages | 5 |
Journal | International Journal of Biological Macromolecules |
Volume | 45 |
Issue number | 3 |
DOIs | |
State | Published - 1 Oct 2009 |
Bibliographical note
Funding Information:The study was carried out with the support of On-Site Cooperative Agriculture Research Project (No. 200712A01033180), RDA and Republic of Korea.
Keywords
- Degree of esterification (DE)
- Pectin
- Pectin methylesterase (PME)