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Pectic Substance Degradation and Texture of Carrots as Affected by Pressurization
Author(s) -
KATO NORIKO HYAKUMOTO,
TERAMOTO AI,
FUCHIGAMI MICHIKO
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb04001.x
Subject(s) - pectin , chemistry , food science , texture (cosmology) , degradation (telecommunications) , hydrolysis , cabin pressurization , biochemistry , materials science , composite material , telecommunications , artificial intelligence , computer science , image (mathematics)
Heated pectin was degraded by transelimination (β‐elimination) above pH 5 and by hydrolysis below pH 2, but pressurized pectin did not degrade. Thus cooked carrots decreased in firmness, but pressurized carrots did not. Pressurizing above 200 MPa slightly increased rupture strain. Galacturonic acid levels decreased in carrots cooked for 30 min. Total pectin in pressurized carrots was the same as in cooked for 3 min. However, with increased pressure, the amount of high methoxyl pectin in carrots decreased while low methoxyl pectin increased. Thus, the effects of pressurization on pectin degradation (transelimination) and texture of carrots were different from those of heating.