Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity

Food Chemistry

Volumn 145, Issue , 2014, Pages 950-955

  Kim, Yang ^a   Kim, Young Suk ^a   Yoo, Sang Ho ^b   Kim, Kwang Ok ^a  

^a Ewha Womans University   (South Korea)

^b Sejong University   (South Korea)

Author keywords

Aroma release; Degree of amidation; Degree of methylesterification; Gel strength; Perception

Indexed keywords

AMIDATION; AROMA COMPOUNDS; AROMA RELEASE; GEL STRENGTHS; METHYLESTERIFICATION; MOLECULAR STRUCTURAL; PECTIN METHYL ESTERASE; TEXTURAL PROPERTIES;

GELS; SENSORY PERCEPTION;

ODORS;

2,3 BUTANEDIONE; BENZALDEHYDE; CALCIUM PHOSPHATE; CITRAL; FLAVORING AGENT; ISOPENTYL ACETATE; MENTHOL; PECTIN; PECTINESTERASE; PECTINESTERASE II; UNCLASSIFIED DRUG;

ADHESION; ADULT; AROMA; ARTICLE; CHEMICAL BINDING; CHEMICAL STRUCTURE; CROSS LINKING; FEMALE; FOOD TEXTURE; GEL; HARDNESS; HUMAN; HUMAN EXPERIMENT; HYDROCOLLOID; HYDROGEN BOND; HYDROPHOBICITY; MOLECULAR WEIGHT; NORMAL HUMAN; PARTITION COEFFICIENT; PHYSICAL CHEMISTRY; SENSORY ANALYSIS; SENSORY EVALUATION; YOUNG MODULUS;

AROMA RELEASE; DEGREE OF AMIDATION; DEGREE OF METHYLESTERIFICATION; GEL STRENGTH; PERCEPTION;

AMIDES; CARBOXYLIC ESTER HYDROLASES; CITRUS SINENSIS; DIETARY PROTEINS; ELASTIC MODULUS; FEMALE; FOOD HANDLING; FOOD, FORMULATED; FRUIT; GELS; HUMANS; MECHANICAL PHENOMENA; METHYLATION; MOLECULAR WEIGHT; ODORS; PECTINS; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; PRINCIPAL COMPONENT ANALYSIS; PROTEIN CONFORMATION; VOLATILE ORGANIC COMPOUNDS; VOLATILIZATION;

EID: 84884607786     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.003     Document Type: Article

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