Effect of water activity and solvent-ordering on intermolecular interaction of high-methoxyl pectins in various sugar solutions

Food Hydrocolloids

Volumn 18, Issue 4, 2004, Pages 527-534

  Sato, Yukinori ^a   Kawabuchi, Shima ^b   Irimoto, Yoshinobu ^c   Miyawaki, Osato ^c  

^a KOCHI WOMEN S UNIVERSITY   (Japan)

^b Kochi Gakuen College   (Japan)

^c UNIVERSITY OF TOKYO   (Japan)

Author keywords

Hydration; Hydrophobic interaction; Pectin; Solvent ordering; Viscosity

Indexed keywords

HYDROGEN BONDS; HYDROPHOBICITY; MACROMOLECULES; SUGARS; VISCOSITY;

B-COEFFICIENTS; DIFFERENT EFFECTS; EFFECT OF WATER; HIGH METHOXYL PECTINS; HYDROPHOBIC INTERACTIONS; PECTIN; SOLVENT-ORDERING; SUGAR SOLUTIONS; WATER ACTIVITY; WATER SOLVENTS;

SOLVENTS;

GLUCOSE; MALTOSE; MANNOSE; PECTIN; RIBOSE; SOLVENT; SUCROSE; SUGAR; TREHALOSE;

APPLE; AQUEOUS SOLUTION; ARTICLE; CITRUS FRUIT; CORRELATION ANALYSIS; HYDROGEN BOND; HYDROPHOBICITY; MOLECULAR INTERACTION; NUCLEAR MAGNETIC RESONANCE; QUANTITATIVE ANALYSIS; VISCOSITY; WATER ANALYSIS;

CITRUS; MALUS X DOMESTICA;

EID: 2142846002     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.09.001     Document Type: Article

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