Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-9770
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dc.contributor.authorKastner, Hanna-
dc.contributor.authorEinhorn-Stoll, Ulrike-
dc.contributor.authorDrusch, Stephan-
dc.date.accessioned2020-03-02T15:07:49Z-
dc.date.available2020-03-02T15:07:49Z-
dc.date.issued2018-10-18-
dc.identifier.issn0268-005X-
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/10874-
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-9770-
dc.description.abstractAim of the present study was to investigate the impact of different demethoxylation methods and the co-occuring side effects on the molecular properties and structure formation in pectin gels. A high-methoxylated citrus pectin (HMP) was demethoxylated using either hydrochloric acid or pectin methylesterases of plant (pPME) or fungal (fPME) origin. pPME treatment causes a more block-wise distribution of free carboxyl groups, fPME or acidic treatment a random distribution. Twelve pectin samples with four different degrees of methoxylation (DM) between 62% and 41% were prepared. The gelation process was studied by oscillatory measurements. In pectin samples from pPME treatment structure formation started at higher temperature and the final gels were more elastic in comparison to pectin from the two other modifications. The impact of the block-wise distribution of the free carboxyl groups became more evident with decreasing DM. The gelling process of pectin samples with random distribution was similar independent of DM.Side effects of all demethoxylation reactions were an altered sodium ion content (high in enzymatically treated pectin, close to zero in acidic treated) and a decrease of the molecular weight with increasing degree of demethoxylation. These side effects additionally altered the gelation process and the final gel properties in different ways.en
dc.language.isoenen
dc.relation.ispartof10.14279/depositonce-8615-
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subject.ddc664 Lebensmitteltechnologiede
dc.subject.otherpectinen
dc.subject.othermodificationen
dc.subject.otherdemethoxylation methoden
dc.subject.othercalcium sensitivityen
dc.subject.othergelationen
dc.subject.othersodium ionsen
dc.titleInfluence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gelsen
dc.typeArticleen
tub.accessrights.dnbfreeen
tub.publisher.universityorinstitutionTechnische Universität Berlinen
dc.identifier.eissn1873-7137-
dc.type.versionacceptedVersionen
dcterms.bibliographicCitation.doi10.1016/j.foodhyd.2018.10.031en
dcterms.bibliographicCitation.journaltitleFood Hydrocolloidsen
dcterms.bibliographicCitation.originalpublisherplaceAmsterdam [u.a.]en
dcterms.bibliographicCitation.volume89en
dcterms.bibliographicCitation.pageend215en
dcterms.bibliographicCitation.pagestart207en
dcterms.bibliographicCitation.originalpublishernameElsevieren
Appears in Collections:FG Lebensmitteltechnologie und -materialwissenschaften » Publications

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