Rapid HPLC method to screen pectins for heterogeneity in methyl-esterification and amidation

Food Hydrocolloids

Volumn 21, Issue 1, 2007, Pages 85-91

  Guillotin, S E ^a   Van Loey, A ^b   Boulenguer, P ^c   Schols, H A ^a   Voragen, A G J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF LEUVEN   (Belgium)

^c Research Center   (France)

Author keywords

Amidated pectins; Anion exchange chromatography; Degree of methyl esterification; Enzymatic degradation; Pectins

Indexed keywords

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

AMIDATED PECTIN; AMIDATION; ANION EXCHANGE CHROMATOGRAPHY; ANION EXCHANGE COLUMNS; DEGREE OF METHYL-ESTERIFICATION; ENZYMATIC DEGRADATION; FOOD INGREDIENTS; HPLC METHOD; METHYL ESTERIFICATION; PECTIN;

ESTERS;

EID: 33748790099     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.02.003     Document Type: Article

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