메뉴 건너뛰기




Volumn 43, Issue , 2015, Pages 189-198

The effect of high pressure homogenization on pectin: Importance of pectin source and pH

Author keywords

High pressure homogenization; Molecular weight; Pectin; SEC MALLS

Indexed keywords


EID: 84908393579     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.05.019     Document Type: Article
Times cited : (89)

References (47)
  • 1
    • 84859160318 scopus 로고    scopus 로고
    • Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model
    • Augusto P.E.D., Ibarz A., Cristianini M. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model. Journal of Food Engineering 2012, 111(2):474-477.
    • (2012) Journal of Food Engineering , vol.111 , Issue.2 , pp. 474-477
    • Augusto, P.E.D.1    Ibarz, A.2    Cristianini, M.3
  • 2
    • 84880668121 scopus 로고    scopus 로고
    • Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: creep and recovery behaviours
    • Augusto P.E.D., Ibarz A., Cristianini M. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: creep and recovery behaviours. Food Research International 2013, 54(1):169-176.
    • (2013) Food Research International , vol.54 , Issue.1 , pp. 169-176
    • Augusto, P.E.D.1    Ibarz, A.2    Cristianini, M.3
  • 3
    • 85025546779 scopus 로고
    • The effect of the degree of esterification on the thermal stability and chain conformation of pectins
    • Axelos M.A.V., Branger M. The effect of the degree of esterification on the thermal stability and chain conformation of pectins. Food Hydrocolloids 1993, 7(2):91-102.
    • (1993) Food Hydrocolloids , vol.7 , Issue.2 , pp. 91-102
    • Axelos, M.A.V.1    Branger, M.2
  • 4
    • 0025881844 scopus 로고
    • Influence of the substituents of the carboxyl groups and of the rhamnose content on the solution properties and flexibility of pectins
    • Axelos M.A.V., Thibault J.F. Influence of the substituents of the carboxyl groups and of the rhamnose content on the solution properties and flexibility of pectins. International Journal of Biological Macromolecules 1991, 13(2):77-82.
    • (1991) International Journal of Biological Macromolecules , vol.13 , Issue.2 , pp. 77-82
    • Axelos, M.A.V.1    Thibault, J.F.2
  • 5
    • 84893850041 scopus 로고
    • Acritical evaluation of molecular weight sensitive detectors for size exclusion chromatography
    • Barth H., Yau W. Acritical evaluation of molecular weight sensitive detectors for size exclusion chromatography. Int. GPC Symp. 1989 1989.
    • (1989) Int. GPC Symp. 1989
    • Barth, H.1    Yau, W.2
  • 6
    • 0000964559 scopus 로고
    • Studies on the heterogeneity of citrus pectin by gel permeation chromatography on Sepharose 2 B/Sepharose 4 B
    • Berth G. Studies on the heterogeneity of citrus pectin by gel permeation chromatography on Sepharose 2 B/Sepharose 4 B. Carbohydrate Polymers 1988, 8(2):105-117.
    • (1988) Carbohydrate Polymers , vol.8 , Issue.2 , pp. 105-117
    • Berth, G.1
  • 7
    • 84855179705 scopus 로고    scopus 로고
    • Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism
    • Chen J., Liang R.-H., Liu W., Liu C.-M., Li T., Tu Z.-C., et al. Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism. Food Hydrocolloids 2012, 28(1):121-129.
    • (2012) Food Hydrocolloids , vol.28 , Issue.1 , pp. 121-129
    • Chen, J.1    Liang, R.-H.2    Liu, W.3    Liu, C.-M.4    Li, T.5    Tu, Z.-C.6
  • 8
    • 0033825588 scopus 로고    scopus 로고
    • Molecular characterization of commercial pectins by separation with linear mix gel permeation columns in-line with multi-angle light scattering detection
    • Corredig M., Kerr W., Wicker L. Molecular characterization of commercial pectins by separation with linear mix gel permeation columns in-line with multi-angle light scattering detection. Food Hydrocolloids 2000, 14(1):41-47.
    • (2000) Food Hydrocolloids , vol.14 , Issue.1 , pp. 41-47
    • Corredig, M.1    Kerr, W.2    Wicker, L.3
  • 9
    • 0035117187 scopus 로고    scopus 로고
    • Changes in the molecular weight distribution of three commercial pectins after valve homogenization
    • Corredig M., Wicker L. Changes in the molecular weight distribution of three commercial pectins after valve homogenization. Food Hydrocolloids 2001, 15(1):17-23.
    • (2001) Food Hydrocolloids , vol.15 , Issue.1 , pp. 17-23
    • Corredig, M.1    Wicker, L.2
  • 10
    • 34447304884 scopus 로고    scopus 로고
    • Nonenzymatic degradation of citrus pectin and pectate during prolonged heating: effects of pH, temperature, and degree of methyl esterification
    • Diaz J.V., Anthon G.E., Barrett D.M. Nonenzymatic degradation of citrus pectin and pectate during prolonged heating: effects of pH, temperature, and degree of methyl esterification. Journal of Agricultural and Food Chemistry 2007, 55(13):5131-5136.
    • (2007) Journal of Agricultural and Food Chemistry , vol.55 , Issue.13 , pp. 5131-5136
    • Diaz, J.V.1    Anthon, G.E.2    Barrett, D.M.3
  • 13
    • 13244254203 scopus 로고    scopus 로고
    • Aspergillus aculeatus pectin methylesterase: study of the inactivation by temperature and pressure and the inhibition by pectin methylesterase inhibitor
    • Duvetter T., Loey A.V., Smout C., Verlent I., Nguyen B.L., Hendrickx M. Aspergillus aculeatus pectin methylesterase: study of the inactivation by temperature and pressure and the inhibition by pectin methylesterase inhibitor. Enzyme and Microbial Technology 2005, 36(4):385-390.
    • (2005) Enzyme and Microbial Technology , vol.36 , Issue.4 , pp. 385-390
    • Duvetter, T.1    Loey, A.V.2    Smout, C.3    Verlent, I.4    Nguyen, B.L.5    Hendrickx, M.6
  • 14
    • 0032482836 scopus 로고    scopus 로고
    • Detection of intramolecular associations in hydrophobically modified pectin derivatives using fluorescent probes
    • Fischer A., Houzelle M.C., Hubert P., Axelos M.A.V., Geoffroy-Chapotot C., Carré M.C., et al. Detection of intramolecular associations in hydrophobically modified pectin derivatives using fluorescent probes. Langmuir 1998, 14(16):4482-4488.
    • (1998) Langmuir , vol.14 , Issue.16 , pp. 4482-4488
    • Fischer, A.1    Houzelle, M.C.2    Hubert, P.3    Axelos, M.A.V.4    Geoffroy-Chapotot, C.5    Carré, M.C.6
  • 17
    • 0036132834 scopus 로고    scopus 로고
    • Degradation of methylcellulose during ultra-high pressure homogenisation
    • Floury J., Desrumaux A., Axelos M.A.V., Legrand J. Degradation of methylcellulose during ultra-high pressure homogenisation. Food Hydrocolloids 2002, 16(1):47-53.
    • (2002) Food Hydrocolloids , vol.16 , Issue.1 , pp. 47-53
    • Floury, J.1    Desrumaux, A.2    Axelos, M.A.V.3    Legrand, J.4
  • 18
    • 34447267726 scopus 로고    scopus 로고
    • Influence of pectin properties and processing conditions on thermal pectin degradation
    • Fraeye I., De Roeck A., Duvetter T., Verlent I., Hendrickx M.E., Van Loey A. Influence of pectin properties and processing conditions on thermal pectin degradation. Food Chemistry 2007, 105(2):555-563.
    • (2007) Food Chemistry , vol.105 , Issue.2 , pp. 555-563
    • Fraeye, I.1    De Roeck, A.2    Duvetter, T.3    Verlent, I.4    Hendrickx, M.E.5    Van Loey, A.6
  • 19
    • 0000816241 scopus 로고
    • Arapid and sensitive spectrophotometric method for assaying polygalacturonase using 2-cyanoacetamide [Tomato, fruit softening]
    • Gross K.C. Arapid and sensitive spectrophotometric method for assaying polygalacturonase using 2-cyanoacetamide [Tomato, fruit softening]. HortScience 1982, 17(6).
    • (1982) HortScience , vol.17 , Issue.6
    • Gross, K.C.1
  • 20
    • 75749102242 scopus 로고    scopus 로고
    • Amodel for viscosity reduction in polysaccharides subjected to high-pressure homogenization
    • Harte F., Venegas R. Amodel for viscosity reduction in polysaccharides subjected to high-pressure homogenization. Journal of Texture Studies 2010, 41(1):49-61.
    • (2010) Journal of Texture Studies , vol.41 , Issue.1 , pp. 49-61
    • Harte, F.1    Venegas, R.2
  • 21
    • 79955937453 scopus 로고    scopus 로고
    • Comparative study of the cell wall composition of broccoli, carrot, and tomato: structural characterization of the extractable pectins and hemicelluloses
    • Houben K., Jolie R.P., Fraeye I., Van Loey A.M., Hendrickx M.E. Comparative study of the cell wall composition of broccoli, carrot, and tomato: structural characterization of the extractable pectins and hemicelluloses. Carbohydrate Research 2011, 346(9):1105-1111.
    • (2011) Carbohydrate Research , vol.346 , Issue.9 , pp. 1105-1111
    • Houben, K.1    Jolie, R.P.2    Fraeye, I.3    Van Loey, A.M.4    Hendrickx, M.E.5
  • 22
    • 0000102130 scopus 로고
    • β-elimination of pectin in the presence of anions and cations
    • Keijbets M., Pilnik W. β-elimination of pectin in the presence of anions and cations. Carbohydrate Research 1974, 33(2):359-362.
    • (1974) Carbohydrate Research , vol.33 , Issue.2 , pp. 359-362
    • Keijbets, M.1    Pilnik, W.2
  • 24
    • 13244257163 scopus 로고    scopus 로고
    • Association under shear flow in aqueous solutions of pectin
    • Kjøniksen A.-L., Hiorth M., Nyström B. Association under shear flow in aqueous solutions of pectin. European Polymer Journal 2005, 41(4):761-770.
    • (2005) European Polymer Journal , vol.41 , Issue.4 , pp. 761-770
    • Kjøniksen, A.-L.1    Hiorth, M.2    Nyström, B.3
  • 25
    • 0000438879 scopus 로고    scopus 로고
    • Pectin hydrolysis: effect of temperature, degree of methylation, pH, and calcium on hydrolysis rates
    • Krall S.M., McFeeters R.F. Pectin hydrolysis: effect of temperature, degree of methylation, pH, and calcium on hydrolysis rates. Journal of Agricultural and Food Chemistry 1998, 46(4):1311-1315.
    • (1998) Journal of Agricultural and Food Chemistry , vol.46 , Issue.4 , pp. 1311-1315
    • Krall, S.M.1    McFeeters, R.F.2
  • 26
    • 0026492291 scopus 로고
    • Studies on the intermolecular distribution of industrial pectins by means of preparative size exclusion chromatography
    • Kravtchenko T.P., Berth G., Voragen A.G.J., Pilnik W. Studies on the intermolecular distribution of industrial pectins by means of preparative size exclusion chromatography. Carbohydrate Polymers 1992, 18(4):253-263.
    • (1992) Carbohydrate Polymers , vol.18 , Issue.4 , pp. 253-263
    • Kravtchenko, T.P.1    Berth, G.2    Voragen, A.G.J.3    Pilnik, W.4
  • 28
    • 0026627681 scopus 로고
    • Analytical comparison of three industrial pectin preparations
    • Kravtchenko T.P., Voragen A.G.J., Pilnik W. Analytical comparison of three industrial pectin preparations. Carbohydrate Polymers 1992, 18(1):17-25.
    • (1992) Carbohydrate Polymers , vol.18 , Issue.1 , pp. 17-25
    • Kravtchenko, T.P.1    Voragen, A.G.J.2    Pilnik, W.3
  • 29
    • 33947682245 scopus 로고    scopus 로고
    • Pectin in controlled drug delivery - a review
    • Liu L., Fishman M.L., Hicks K.B. Pectin in controlled drug delivery - a review. Cellulose 2006, 14(1):15-24.
    • (2006) Cellulose , vol.14 , Issue.1 , pp. 15-24
    • Liu, L.1    Fishman, M.L.2    Hicks, K.B.3
  • 30
    • 0036091404 scopus 로고    scopus 로고
    • FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit
    • Manrique G.D., Lajolo F.M. FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit. Postharvest Biology and Technology 2002, 25(1):99-107.
    • (2002) Postharvest Biology and Technology , vol.25 , Issue.1 , pp. 99-107
    • Manrique, G.D.1    Lajolo, F.M.2
  • 31
    • 80052967673 scopus 로고    scopus 로고
    • Acomparative study of changes in the microbiota of apple juice treated by high hydrostatic pressure (HHP) or high pressure homogenisation (HPH)
    • McKay A.M., Linton M., Stirling J., Mackle A., Patterson M.F. Acomparative study of changes in the microbiota of apple juice treated by high hydrostatic pressure (HHP) or high pressure homogenisation (HPH). Food Microbiology 2011, 28(8):1426-1431.
    • (2011) Food Microbiology , vol.28 , Issue.8 , pp. 1426-1431
    • McKay, A.M.1    Linton, M.2    Stirling, J.3    Mackle, A.4    Patterson, M.F.5
  • 32
    • 43849099222 scopus 로고    scopus 로고
    • Pectin structure and biosynthesis
    • Mohnen D. Pectin structure and biosynthesis. Current Opinion in Plant Biology 2008, 11(3):266-277.
    • (2008) Current Opinion in Plant Biology , vol.11 , Issue.3 , pp. 266-277
    • Mohnen, D.1
  • 35
    • 0036721674 scopus 로고    scopus 로고
    • Characterization of hop pectins shows the presence of an arabinogalactan-protein
    • Oosterveld A., Voragen A.G.J., Schols H.A. Characterization of hop pectins shows the presence of an arabinogalactan-protein. Carbohydrate Polymers 2002, 49(4):407-413.
    • (2002) Carbohydrate Polymers , vol.49 , Issue.4 , pp. 407-413
    • Oosterveld, A.1    Voragen, A.G.J.2    Schols, H.A.3
  • 36
    • 0035800186 scopus 로고    scopus 로고
    • Pectins: structure, biosynthesis, and oligogalacturonide-related signaling
    • Ridley B.L., O'Neill M.A., Mohnen D. Pectins: structure, biosynthesis, and oligogalacturonide-related signaling. Phytochemistry 2001, 57(6):929-967.
    • (2001) Phytochemistry , vol.57 , Issue.6 , pp. 929-967
    • Ridley, B.L.1    O'Neill, M.A.2    Mohnen, D.3
  • 38
    • 84893838517 scopus 로고    scopus 로고
    • Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions
    • Shpigelman A., Kyomugasho C., Christiaens S., Van Loey A.M., Hendrickx M.E. Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions. Food Hydrocolloids 2014, 10.1016/j.foodhyd.2014.01.018.
    • (2014) Food Hydrocolloids
    • Shpigelman, A.1    Kyomugasho, C.2    Christiaens, S.3    Van Loey, A.M.4    Hendrickx, M.E.5
  • 40
    • 84874794749 scopus 로고    scopus 로고
    • Use of FT-IR spectra and PCA to the bulk characterization of cell Wall residues of fruits and vegetables along a fraction process
    • Szymanska-Chargot M., Zdunek A. Use of FT-IR spectra and PCA to the bulk characterization of cell Wall residues of fruits and vegetables along a fraction process. Food Biophysics 2013, 8(1):29-42.
    • (2013) Food Biophysics , vol.8 , Issue.1 , pp. 29-42
    • Szymanska-Chargot, M.1    Zdunek, A.2
  • 44
    • 84893396085 scopus 로고    scopus 로고
    • The effect of pectin concentration and degree of methyl-esterification on the invitro bioaccessibility of β-carotene-enriched emulsions
    • Verrijssen T.A.J., Balduyck L.G., Christiaens S., Van Loey A.M., Van Buggenhout S., Hendrickx M.E. The effect of pectin concentration and degree of methyl-esterification on the invitro bioaccessibility of β-carotene-enriched emulsions. Food Research International 2014, 57:71-78. http://www.sciencedirect.com/science/journal/09639969.
    • (2014) Food Research International , vol.57 , pp. 71-78
    • Verrijssen, T.A.J.1    Balduyck, L.G.2    Christiaens, S.3    Van Loey, A.M.4    Van Buggenhout, S.5    Hendrickx, M.E.6


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.