Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins

Young Hee Yoo, Suyong Lee, Yang Kim, Kwang Ok Kim, Young Suk Kim, Sang Ho Yoo

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23 Scopus citations

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 languageEnglish
Pages (from-to)226-230
Number of pages5
JournalInternational Journal of Biological Macromolecules
Volume45
Issue number3
DOIs
StatePublished - 1 Oct 2009

Keywords

  • Degree of esterification (DE)
  • Pectin
  • Pectin methylesterase (PME)

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