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Sorption and wetting properties of pectin edible films
pectin films glycerol sorption isotherms and kinetics
2014/2/25
The water vapour sorption kinetics and isotherms of pectin films prepared by the casting method were determined. The measurement of water vapour sorption kinetics was conducted using a saturated sodiu...
Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango “Kaew”
mango pectin molecular weight
2009/7/7
Water soluble pectin (WSP) in an alcohol insoluble solid (AIS) of mango “Kaew”, which is exclusively used in processing, increased with maturation. Hydrochloric acid soluble pectin (HSP) decreased. Am...
Modified Alcohol Oxidase Method Used to Determine the Degree of Pectin Methylesterification
methylesterification spectrophotometry determination
2009/6/18
The degree of methylesterification of pectin was measured using a modified alcohol oxidase method to determine the methanol liberated from pectin by saponification. When the alcohol oxidase method was...
Effect of Dietary Level of Pectin on Immunoglobulin and Cytokine Production by Mesenteric Lymph Node Lymphocytes and Interleukin-2 Receptor in Rats
dietary pectin interferon-γ interleukin-2 IgE production
2009/6/17
The present study was carried out to clarify the dietary effect of pectin on imunoglobulin (Ig) and cytokine production of rat lymphocytes. Rats were fed a diet containing 0 (cellulose) and 1, 2 or 5%...
Analysis of Intermolecular Interaction among Pectin Molecules in Aqueous Sugar Solutions
pectin viscosity activation energy hydrogen bonding
2009/5/8
Although the viscosity of aqueous solution of high methoxyl pectin is known to increase drastically when sugars coexist, the detailed mechanism for the increase in viscosity was not fully understood. ...
Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes
amidated low methoxyl pectin gel fish restructured products
2009/3/19
Pectins have been unsuccessfully applied to improve functionality of meat and fish products. Effect of amidated low methoxyl pectin (ALM pectin) levels on functionality of Mexican flounder (Cyclopsett...
Pectin Esterase Production from Apple Pomace in Solid-State and Submerged Fermentations
apple pomace pectin methylesterase solid-state fermentation
2009/3/12
Comparison of the production of pectin methylesterase (PME) by Aspergillus niger from apple pomace in solid-state (SSF) and submerged fermentation (SmF) was made for higher PME production. pH value of...
Enhanced Production of Pectin Lyase and Pectate Lyase by Debaryomyces nepalensis in Submerged Fermentation by Statistical Methods
pectin lyase pectate lyase debaryamyces nepalensis submerged fermentation plackett-burman design central composite design
2008/10/25
Production of pectic lyases (PL and PGL) from Debaryomyces nepalensis has been optimized in submerged fermentation using Plackett-Burman design and response surface methodology. Four of the eleven fer...
Preparation of N-alkylamides of highly methylated (HM) citrus pectin
HM citrus pectin amino-de alkoxylation (aminolysis) N-alkylpectinamides
2014/3/19
N-Alkylamides of highly methylated (HM) citrus pectin (DM = 73%) were prepared using heterogeneous amino-de-alkoxylation (aminolysis) with five selected n-alkylamines. The reaction was carried out in ...