Gelation of high-methoxy pectin by enzymic de-esterification in the presence of calcium ions: a preliminary evaluation

Carbohydrate Research

Volumn 344, Issue 14, 2009, Pages 1818-1823

  O'Brien, Aileen B ^a   Philp, Kevin ^b   Morris, Edwin R ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b CYBERCOLLOIDS LTD   (Ireland)

Author keywords

'Egg box' junctions; Enzyme; Gelation; Methyl esterase; Pectin

Indexed keywords

'EGG-BOX' JUNCTIONS; ASPERGILLUS ACULEATUS; CALCIUM IONS; CITRUS PECTIN; CONCENTRATION OF; ENZYME CONCENTRATIONS; GEL FORMATION; GEL NETWORKS; INCUBATION PERIODS; INCUBATION TEMPERATURES; MELTING PROCESS; METHOXY; METHOXY PECTIN; METHYL ESTERASE; NETWORK FORMATION; PECTIN; STORAGE MODULI;

CALCIUM; COAGULATION; ENZYMES; ESTERIFICATION; ESTERS; GELS; LEAKAGE (FLUID); POLYSACCHARIDES;

GELATION;

BIOPOLYMER; CALCIUM ION; ENZYME; PECTIN;

ARTICLE; ESTERIFICATION; FLOW KINETICS; GEL; GELATION; HIGH TEMPERATURE; INCUBATION TEMPERATURE; LIQUID; LOW TEMPERATURE; MELTING POINT; PRIORITY JOURNAL;

CALCIUM; ESTERIFICATION; GELS; PECTINS;

ASPERGILLUS ACULEATUS; CITRUS;

EID: 70049110671     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carres.2008.09.029     Document Type: Article

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