Pectins

Nussinovitch, A.

doi:10.1007/978-1-4615-6385-3_5

Cited by 4 publications

(4 citation statements)

References 54 publications

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“…The functionality of amidated pectin may be classified into 2 groups according to the proportion of methyl ester and amide units. Pectins with 20% to 30% DE and 18% to 25% DA are known to be more reactive to calcium than pectins with 30% to 40% DE and 10% to 18% DA (Nussinovitch 1997). Our results show that the effects of amide substitution are reinforced when DE is even lower.…”

Section: Resultsmentioning

confidence: 99%

Textural Properties of Gelling System of Low‐Methoxy Pectins Produced by Demethoxylating Reaction of Pectin Methyl Esterase

Kim¹,

Yoo²,

Kim³

et al. 2008

Journal of Food Science

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After deesterification of commercial pectins with a pectin methyl esterase (PME), their gelling properties were characterized using instrumental texture analysis. The final degree of esterification (DE) of the high- and low-methoxy pectins reached approximately 6% after the PME treatment, while deesterification of low-methoxy amidated pectin stopped at 18% DE. Furthermore, DE of high-methoxy pectin was tailored to be 40%, which is equivalent to the DE of commercial low-methoxy pectin. As a result, significant changes in molecular weight (Mw) distribution were observed in the PME-treated pectins. The texture profile analysis showed that PME modification drastically increased hardness, gumminess, and chewiness, while decreasing cohesiveness and adhesiveness of the pectin gels (P < 0.05). The pectin gel with relatively high peak molecular weight (Mp, 3.5 x 10(5)) and low DE (6), which was produced from high-methoxy pectin, exhibited the greatest hardness, gumminess, chewiness, and resilience. The hardness of low-methoxy amidated pectin increased over 300% after PME deesterification, suggesting that the effects of amide substitution could be reinforced when DE is even lower. The partial least square regression analysis indicated that the Mw and DE of the pectin molecule are the most crucial factors for hardness, chewiness, gumminess, and resilience of gel matrix.

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Section: Resultsmentioning

confidence: 99%

Textural Properties of Gelling System of Low‐Methoxy Pectins Produced by Demethoxylating Reaction of Pectin Methyl Esterase

Kim¹,

Yoo²,

Kim³

et al. 2008

Journal of Food Science

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“…The functionality of amidated pectin may be classified into two groups according to the proportion of methyl ester and amide units (Kim et al 2008). Pectins with 20 to 30% DE and 18 to 25% DA are known to be more reactive to calcium than pectins with 30 to 40% DE and 10 to 18% DA (Nussinovitch 1997). In this study, the final pH of the F and F/T mashed potatoes without and with added hydrocolloids ranged between 6 and 6.2.…”

Section: Functionality Of Cryoprotectant Blends On Mashed Potatoes 759mentioning

confidence: 76%

“…2008). Pectins with 20 to 30% DE and 18 to 25% DA are known to be more reactive to calcium than pectins with 30 to 40% DE and 10 to 18% DA (Nussinovitch 1997). In this study, the final pH of the F and F/T mashed potatoes without and with added hydrocolloids ranged between 6 and 6.2.…”

Section: Resultsmentioning

confidence: 99%

Functionality of Amidated Low Methoxyl Pectin and Xanthan Gum Blends on the Texture and Color of Mashed Potatoes

Canet

Fernández

Álvarez³

2011

J Food Process Engineering

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Blends of amidated low methoxyl (ALM) pectin and xanthan gum (XG) were added to fresh (F) and frozen/thawed (F/T) mashed potatoes. Product was tested by instrumental texture profile (TPA), color, expressible water (Ew) and sensory analyses. A central composite rotatable experimental design was used to study the effects of variation on ALM pectin (1.5–4.5 g/kg) and XG (0.5–2.5 g/kg) concentrations. The effects were highly dependent on the levels of ALM and XG added, although XG influenced the mechanical behavior, color and water‐holding capacity of the mashed potatoes more than ALM pectin. F and F/T mashed potatoes with 3 g/kg added ALM pectin and 2.91 g/kg added XG exhibited the greatest consistency, adhesiveness and gumminess, which could be associated with an increase in the amount of XG–water interactions. Instrumental and sensory tests showed that, when 3 g/kg of ALM pectin and 1.5 g/kg of XG were included in the formulation, the mechanical and functional properties of F/T product were very acceptable, with almost no detectable changes in color attributes, and very good overall acceptability (OA) associated with a pronounced creamy sensation conferred by the XG. PRACTICAL APPLICATIONS Most frozen products exhibit some loss of quality due to freezing, frozen storage and thawing. In the case of mashed potatoes, freezing and thawing has a detrimental effect on physical properties and water‐holding capacity (WHC). The results show that the quality after freezing and thawing may be improved by the addition of 3 g/kg of amidated low methoxyl pectin and 1.5 g/kg of xanthan gum, incorporation of dietary fiber, improvement of mashed potatoes texture by retarding starch retrogradation and increasing WHC, and enhancing the principal characteristics determining consumer acceptance. These results have important implications for the production of frozen/thawed mashed potatoes with improved sensory quality and freeze‐thaw stability over time.

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“…The strong dependence of G′ and G″ on ω with positive slopes clearly showed that all pectin–sugar mixture samples exhibited behavior typical of weak gels. Such behavior of mixtures can be related to the role of sugars in the formation of the elastic gel network of pectin by associating with pectin molecules via hydrogen bonding to form secondary links that reinforce the molecular network as indicated by Nussinovitch (1997).…”

Section: Resultsmentioning

confidence: 99%

Pectic hydrocolloids from steam‐exploded lime pectin peel: Effect of temperature and time on macromolecular and functional properties

Cameron

Branca

Dorado

et al. 2021

Food Science & Nutrition

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Previously, we showed the weight average molecular weight (Mw) and intrinsic viscosity ([ƞ]) of pectic hydrocolloids recovered from steam‐exploded citrus peel were low, suggesting fragmentation due to process temperature and/or time‐at‐temperature. We have tested this hypothesis on a commercial lime pectin peel, washed to remove soluble sugars and dried for stabilization, using a static steam explosion system. We examined temperatures of 120–150°C at 1–3 min hold times. Galacturonic acid recovery and Mw ranged from 22% to 82% and 142–214 kDa, respectively. Recovery of most major pectic sugars increased concomitantly with galacturonic acid as temperature and time‐at‐temperature increased. [ƞ] ranged from 1.75 to 6.83 dl/g. The degree of methylesterification ranged from 66.5% to 72.1%. Tan (δ) (Loss modulus/Storage modulus; G″/G′) values of sugar–acid gels for 120–140°C treatments were <1.0. Ideal optimization analysis, where time, [ƞ], and percent recovery were maximized, identified processing conditions that favor either increased [ƞ] or percent recovery. The results presented here support our hypothesis that temperature and time‐at‐temperature affect Mw and [η] of the recovered pectic hydrocolloids. These results also demonstrate that manipulating either temperature or time‐at‐temperature enables the production of structurally varied populations of pectic hydrocolloids. Based on optimization analysis, commercially viable values of [ƞ] can be obtained while recovering approximately 50% of the pectic hydrocolloids.

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Pectins

Cited by 4 publications

References 54 publications

Textural Properties of Gelling System of Low‐Methoxy Pectins Produced by Demethoxylating Reaction of Pectin Methyl Esterase

Textural Properties of Gelling System of Low‐Methoxy Pectins Produced by Demethoxylating Reaction of Pectin Methyl Esterase

Functionality of Amidated Low Methoxyl Pectin and Xanthan Gum Blends on the Texture and Color of Mashed Potatoes

Pectic hydrocolloids from steam‐exploded lime pectin peel: Effect of temperature and time on macromolecular and functional properties

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