Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions

Moelants, Katlijn; Cardinaels, Ruth; Greef, Kaat De; Daels, Eva; Buggenhout, Sandy Van; Loey, Ann Van; Moldenaers, Paula; Hendrickx, Marc

doi:10.1016/j.foodhyd.2013.08.004

Cited by 8 publications

(10 citation statements)

References 37 publications

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“…In the case of LTB carrots, during incubation at 60°C, the endogenous PME demethylesterified the pectin, resulting in low DMs. Similar results were observed by Moelants et al (2014), in which carrot samples incubated at 60°C for 24 h showed a lower DM of pectin compared to those blanched at 95°C. On the other hand, high temperature blanching (of HTB samples) inactivated PME and resulted in an average high DM of pectin in the carrot tissue particles.…”

Section: Resultssupporting

confidence: 88%

“…A sieve shaker (Retsch, Aartselaar, Belgium) equipped with a set of sieves with pores sizes of 40, 80, 125, 250, 500 and 1000 lm was used. Pulp obtained on each sieve was assembled and drained over a filter to remove excess water as described by Moelants et al (2014). The particles obtained were either used for the isolation of alcohol insoluble residue for further pectin characterization (see Section 2.4) or stored over 70% ethanol for at least two weeks before further use for microscopy examinations (see Section 2.7).…”

Section: Separation Of Carrot Purée Particles Based On Sizementioning

confidence: 99%

“…HTB and LTB carrot tissue particles of a small particle fraction (80-125 lm) and a large particle fraction (>500 lm) stored on 70% ethanol were centrifuged (5 min, 22°C and 3000g) and washed to remove the ethanol as described by Moelants et al (2014). The washed particles were subsequently reconstituted.…”

Section: Reconstitution Of Carrot-based Suspensionsmentioning

confidence: 99%

“…Finally, extrinsic factors such as pH and calcium concentration also significantly influence Ca 2+ mediated pectin-pectin interactions of pectin-based systems. For instance, in particulated fruit-and vegetable-based products, the carboxyl groups of pectin at the surface of tissue particles or in the liquid phase can be negatively charged (depending on the pH), leading to electrostatic interactions between the particles in presence of divalent ions such as Ca 2+ (Haghighi & Rezaei, 2012;Moelants et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Microscopic evidence for Ca2+ mediated pectin–pectin interactions in carrot-based suspensions

Kyomugasho¹,

Willemsen²,

Christiaens³

et al. 2015

Food Chemistry

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This study explored the use of fluorescently labeled pectin to obtain evidence for Ca(2+) mediated pectin-pectin interactions in situ. Specifically, carrots were either blanched at low temperature (LTB) or blanched at high temperature (HTB) to activate or inactivate endogenous pectin methylesterase, respectively. Consequently, pectin in tissue particles of LTB and HTB carrots exhibited low degree of methylesterification (DM) and high DM, respectively. Pectin present in the LTB carrot serum exhibited a lower DM, was more branched, and showed a higher molar mass compared to HTB carrot serum pectin. Ca(2+) mediated pectin-pectin interactions were influenced by serum pectin molecular structure, increased with increasing pH and Ca(2+) concentration, and decreasing DM. Presence of more linear pectin in the serum created a competition, leading to less intense interactions between labeled pectin and pectin at tissue particle surfaces. Generally, the most intense Ca(2+) mediated pectin-pectin interactions were observed for pectin of LTB carrot particles.

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Section: Resultssupporting

confidence: 88%

Section: Separation Of Carrot Purée Particles Based On Sizementioning

confidence: 99%

Section: Reconstitution Of Carrot-based Suspensionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Microscopic evidence for Ca2+ mediated pectin–pectin interactions in carrot-based suspensions

Kyomugasho¹,

Willemsen²,

Christiaens³

et al. 2015

Food Chemistry

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“…The nature of these interactions could be electrostatic, frictional or elastic, depending on the particular system [2]. Electrostatic interactions in the serum phase are common to occur either between protein-pectin [3,4] or pectin-pectin compounds [5]. It is not yet completely clear what is the relative effect of the particle and serum phases to the rheological properties of the whole suspension is [6].…”

Section: Introductionmentioning

confidence: 99%

Effect of Enzymes on Serum and Particle Properties of Carrot Cell Suspensions

Sankaran

Nijsse²,

Cardinaels

et al. 2015

Food Biophysics

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Document VersionAccepted manuscript including changes made at the peer-review stage Please check the document version of this publication:• A submitted manuscript is the author's version of the article upon submission and before peer-review. There can be important differences between the submitted version and the official published version of record. People interested in the research are advised to contact the author for the final version of the publication, or visit the DOI to the publisher's website.• The final author version and the galley proof are versions of the publication after peer review.• The final published version features the final layout of the paper including the volume, issue and page numbers. Link to publication Citation for published version (APA):Sankaran, A. K., Nijsse, J., Cardinaels, R. M., Bialek, L., Shpigelman, A., Hendrickx, M. E., ... Van Loey, A. M. (2015). Effect of enzymes on serum and particle properties of carrot cell suspensions. Food Biophysics, 10(4), 428-438. DOI: 10.1007/s11483-015-9403-6 General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights.• Users may download and print one copy of any publication from the public portal for the purpose of private study or research.• You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal ? Take down policyIf you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. Effect of enzymes on serum and particle properties of carrot cell suspensions, Ruth Cardinaels (3,4) , Lucy Bialek Abstract Rheological properties of cell wall suspensions strongly depend on particle size and particle-particle interactions. In the present study, an experimental method was developed to study the effect of particle elasticity and electrostatic interactions on the rheological properties of cell suspensions. Enzymes were used to selectively depolymerize the pectin (backbone) and proteins in suspensions. The enzymatic treatments affected the physical properties, thus a hypothesis for the structure-function relationship of these biopolymers was formulated. The enzymatic treatment directly affected particle properties, resulting in loosened cell walls as visualized by cryo-SEM. The effect of the enzymatic treatment on the storage modulus was measured as a function of total solid content (below critical packing fraction). Furthermore, experiments were performed in the presence of varying concentrations of sodium chloride in order to change the Debye screening length. Such method assisted in decoupling the electrostatic effects from particle elasticity. In addition, particle properties were measure...

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Using cupriethylenediamine (CED) solution to decrease cellulose fibre network strength for removal of pulp fibre plugs

et al. 2018

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The pulp and paper industry is the largest industrial sector that converts wood-based materials into fibre-related products. It is common for pulp fibre plugs to develop within pipelines and equipment causing operational downtime, which ultimately requires the use of costly procedures for plug removal. In this study, a laboratory-scale set-up was developed to measure the breakup pressure of pre-formed plugs to indicate the plug (fibre network) strength. A cupriethylenediamine (CED) solution was investigated with regards to its ability to decrease the plug strength. When the concentration of the CED solution is 0.1 M or lower, the plug breakup pressure increases due to fibre swelling. Conversely, when the CED concentration is 0.2 M or greater, the plug breakup pressure decreases significantly due to partial fibre dissolution.

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Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions

Abstract: Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensionsMoelants, K.R.N.; Cardinaels, R.M.; Greef, de, K.; Daels, E.; Van Buggenhout, S.; Van Loey, A.M.; Moldenaers, P.; Hendrickx, M.E.

Cited by 8 publications

References 37 publications

Microscopic evidence for Ca2+ mediated pectin–pectin interactions in carrot-based suspensions

Microscopic evidence for Ca2+ mediated pectin–pectin interactions in carrot-based suspensions

Effect of Enzymes on Serum and Particle Properties of Carrot Cell Suspensions

Using cupriethylenediamine (CED) solution to decrease cellulose fibre network strength for removal of pulp fibre plugs

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