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

doi:10.1016/j.ijbiomac.2009.05.005

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

Department of Food Science & Biotechnology

Research output: Contribution to journal › Article › peer-review

32 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 language	English
Pages (from-to)	226-230
Number of pages	5
Journal	International Journal of Biological Macromolecules
Volume	45
Issue number	3
DOIs	https://doi.org/10.1016/j.ijbiomac.2009.05.005
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)

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10.1016/j.ijbiomac.2009.05.005

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@article{973353ff66a4429c96e31a47ccdfe9e6,

title = "Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins",

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.",

keywords = "Degree of esterification (DE), Pectin, Pectin methylesterase (PME)",

author = "Yoo, \{Young Hee\} and Suyong Lee and Yang Kim and Kim, \{Kwang Ok\} and Kim, \{Young Suk\} and Yoo, \{Sang Ho\}",

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.",

year = "2009",

month = oct,

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doi = "10.1016/j.ijbiomac.2009.05.005",

language = "English",

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journal = "International Journal of Biological Macromolecules",

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T1 - Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins

AU - Yoo, Young Hee

AU - Lee, Suyong

AU - Kim, Yang

AU - Kim, Kwang Ok

AU - Kim, Young Suk

AU - Yoo, Sang Ho

N1 - Funding Information: The study was carried out with the support of On-Site Cooperative Agriculture Research Project (No. 200712A01033180), RDA and Republic of Korea.

PY - 2009/10/1

Y1 - 2009/10/1

N2 - 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.

AB - 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.

KW - Degree of esterification (DE)

KW - Pectin

KW - Pectin methylesterase (PME)

UR - https://www.scopus.com/pages/publications/67651054963

U2 - 10.1016/j.ijbiomac.2009.05.005

DO - 10.1016/j.ijbiomac.2009.05.005

M3 - Article

C2 - 19467257

AN - SCOPUS:67651054963

SN - 0141-8130

VL - 45

SP - 226

EP - 230

JO - International Journal of Biological Macromolecules

JF - International Journal of Biological Macromolecules

IS - 3

ER -

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

Abstract

Bibliographical note

Keywords

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