Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls
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چکیده
منابع مشابه
Nanostructural difference of water-soluble pectin and chelate-soluble pectin among ripening stages and cultivars of Chinese cherry.
Nanostructure of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) of two Chinese cherry (Prunus pseudocerasus L.) cultivars (soft cultivar 'Caode' and crisp cultivar 'Bende') with two different ripening stages were characterised using atomic force microscopy. Both cultivars shared some common values of chain widths for WSP or CSP, and both pectins shared several values of chain width...
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C-ASWS-M, the alkali-soluble, water-soluble cell wall antigen of Coccidioides immitis mycelia, was evaluated for its vaccine potential in mice. Vaccination with 0.5-, 1.5-, or 3-mg doses of C-ASWS-M in complete Freund adjuvant provided a significant level of protection against intraperitoneal challenge with 1,500 arthroconidia (P < 0.0001 with each dose). Vaccination with 1 mg of C-ASWS-M prote...
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Pectin is a water-soluble dietary fiber. It can be found in most plants. Pectin slows the passage of food through the intestine and helps to lower blood cholesterol levels. In the intestine, it's believed that pectin fibers bind to bile (produced by the liver from cholesterol), which is then excreted from the body. Evidence supports the use of pectin for treating diarrhea, while studies are als...
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Apricots (Prunus armeniaca L.), a kind of climacteric fruits, are favored by consumers for their flavor and texture, but they are highly perishable. Apricots soften rapidly after harvest. Once softened, they are easily damaged such as latent damage, which limits their marketing time [1, 2]. Therefore, a common practice for handling and storing apricots is early harvest and applying postharvest ...
متن کاملAtomic force microscopy of the water-soluble pectin of peaches during storage
Yellow peaches (Prunus persicu L. Batsch.) were stored under a controlled atmosphere of 2% O2 + 10% CO2, or a normal atmosphere at 2 C, in order to investigate the effects of storage conditions, atmosphere and time on the structure of a single water-soluble pectin (WSP) molecule. The microstructural changes of the branches and widths of WSP were studied by atomic force microscopy (AFM) on the 1...
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ژورنال
عنوان ژورنال: Food and Bioprocess Technology
سال: 2014
ISSN: 1935-5130,1935-5149
DOI: 10.1007/s11947-014-1392-9