Effect of cations on heat degradation of chelator-soluble carrot pectin
| Autor: | D. L. Downing, J. van Buren, T. Sajjaanantakul |
|---|---|
| Rok vydání: | 1993 |
| Předmět: |
inorganic chemicals
chemistry.chemical_classification food.ingredient Polymers and Plastics Pectin Depolymerization digestive oral and skin physiology Organic Chemistry Inorganic chemistry food and beverages macromolecular substances complex mixtures Divalent Monovalent Cations food chemistry Ionic strength Pectin degradation Materials Chemistry Degradation (geology) Chelation |
| Zdroj: | Carbohydrate Polymers. 20:207-214 |
| ISSN: | 0144-8617 |
| DOI: | 10.1016/0144-8617(93)90152-t |
| Popis: | The effects of monovalent salts, NaCl, KCl, and NH4Cl, and divalent salts, ZnCl2, CaCl2, SrCl2, CdCl2, and MgCl2, on heat degradation of pectin at pH 6·1 were examined. The β-eliminative degradation of extracted carrot pectin increased as cation concentration in the pectin solution was raised. At the same level of pectin methoxyl content, divalent cations promoted more depolymerization during the heating of pectin than did monovalent cations. The enhancement effect of cations on pectin degradation was greater for low-methoxyl pectin than for high-methoxyl pectin. The enhancement effect of cations increased in the order Zn++ > Ca++ > Cd++ ≈ Sr++ > Mg++ ≈ Na+ ≈ K+ > NH4+. |
| Databáze: | OpenAIRE |
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