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Stability of pectins during storage.

Padival, R. A. and Ranganna, S. and Manjrekar, S. P. (1981) Stability of pectins during storage. Journal of Food Technology, 16 (4). 367-378, 10 ref..

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Low methoxyl pectins (LMP) prepared by HCl, NaOH and NH3 deesterification procedures were stored with or without adding Na2CO3 as buffer at room temp. (25-30 degree C) or exposed to different RH at 37 degree C. Losses of methoxyl, mol. wt. and gelling power were observed in all the pectin samples. During storage, NaOH and NH3 deesterified LMP were more stable than HCl deesterified LMP with respect to gelling power. The monolayer values (Vm) of 0.5 to 0.7 g/100 g of LMP showed that even when stored at 11% RH, the moisture in LMP was present in the multilayer region which was conducive to methoxyl loss. NH3 deesterified LMP precipitated at pH 0.5 and 1.5 after saponification, formed good gels similar to the LMP precipitated at pH 0.5, dried and mixed with buffer. NH3 deesterified LMP precipitated at pH 3.0 and 4.5, on the contrary, formed only coagulated gels. The loss of gelling power of LMP during storage was due to depolymerization besides gradual transformation of increasing portions of pectinic acid molecules into pectic acid molecules. High methoxyl pectins with or without added sodium carbonate or citrate as buffer stored at 62 and 75% RH showed methoxyl loss. Between RH of less than 0.1 and 49%, methoxyl loss was greater in the buffered samples than in the control.

Item Type: Article
Uncontrolled Keywords: STABILITY-; pectins, stability of stored; STORAGE-; PECTIC-SUBSTANCES; stability of stored pectins
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 06:13
Last Modified: 25 May 2016 06:13
URI: http://ir.cftri.com/id/eprint/6822

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