Monovalent Salt-Induced Gelation of Enzymatically Deesterified Pectin

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 25, 2003, Pages 7410-7417

  Yoo, Sang Ho ^a,b   Fishman, Marshall L ^a   Savary, Brett J ^a   Hotchkiss Jr , Arland T ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b Sejong University   (South Korea)

Author keywords

Gel strength; Intrinsic viscosity; Molecular weight; Monovalent salts; Pectin; Pectin methylesterase

Indexed keywords

METHOXYPECTIN; MONOVALENT CATION; MONOVALENT SALT; PECTIN; PECTINESTERASE; POTASSIUM CHLORIDE; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

ACYLATION; ARTICLE; DEESTERIFICATION; ESTERIFICATION; GEL; GELATION; MOLECULAR WEIGHT; ORANGE (FRUIT); PH;

GELS; HYDROGEN-ION CONCENTRATION; LITHIUM CHLORIDE; MOLECULAR WEIGHT; PECTINS; PLANT VIRAL MOVEMENT PROTEINS; POTASSIUM CHLORIDE; SALTS; SODIUM CHLORIDE; VIRAL PROTEINS;

EID: 0345060387     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030152o     Document Type: Article

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