Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins.
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.
Yoo
Young-Hee
YH
Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea.
Lee
Suyong
S
Kim
Yang
Y
Kim
Kwang-Ok
KO
Kim
Young-Suk
YS
Yoo
Sang-Ho
SH
D002265:Carboxylic Ester Hydrolases / Q000378:metabolism*; D004951:Esterification / Q000187:drug effects; D005421:Flavoring Agents / Q000378:metabolism; D005782:Gels / Q000378:metabolism*; D005942:Gluconates / Q000494:pharmacology; D006244:Hardness / Q000187:drug effects; D006863:Hydrogen-Ion Concentration / Q000187:drug effects; D007783:Lactones; D008970:Molecular Weight; D010368:Pectins / Q000378:metabolism*; D012996:Solutions
D005421:Flavoring Agents; D005782:Gels; D005942:Gluconates; D007783:Lactones; D012996:Solutions; D010368:Pectins; D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase; C010730:beta-glucono-1,5-lactone