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한국식품과학회지
→ 한국식품과학회지2021 ; 53(2): 121-125
Structural and gelling properties of very low methoxyl pectin produced by an alkali-treatment
Byung-Hoo Lee1, Ho-Tak Jung1, Hyun-Seok Kim2, and Sang-Ho Yoo3,*
1Department of Food Science and Biotechnology, Gachon University 2Department of Food Science and Biotechnology, Kyonggi University 3Department of Food Science & Biotechnology, Sejong University
ABSTRACT
Very low methoxyl pectin (VLMP) has different physical and rheological properties compared to high and low methoxyl pectins (HMP and LMP). In this study, we produced LMP and VLMP by alkaline de-esterification, and investigated the structural and textural properties. Apple peel pectin was kept at pH 12 using 5.0M NaOH solution for 3 and 24 h to produce LMP and VLMP, respectively. The molecular weight was decreased due to the removal of an esterified group in the pectin backbones by the alkali treatment, and the VLMP showed a higher calcium ion sensitivity which leads to the production of the gel with increased hardness. The result clearly showed that VLMP has the potential to improve the texture and stability in food products depending on their degree of esterification, and this result can be applied as a functional ingredient in food industrial area application to enhance the current commercial pectins.
KEYWORD
de-esterification, very low methoxyl pectin, calcium ion sensitivity, pectin gel, alkali-treatment
한국식품과학회지 2021 Apr; 53(2): 121 - 125
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