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COMPARISON OF THE CONFORMATION OF TOMATO PECTINS WITH APPLE AND CITRUS PECTINS
Author(s) -
KOKINI J.L.,
CHOU T.C.
Publication year - 1993
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1993.tb00039.x
Subject(s) - pectin , random coil , citrus fruit , chemistry , moduli , food science , stereochemistry , botany , physics , biology , circular dichroism , quantum mechanics
The conformation of hot break tomato pectins in water/glycerol solutions as a function of degree esterification was studied and compared with the conformation of apple and citrus pectin using reduced storage [G′] R and loss [G″] R moduli and the theories of Marvin and McKinney for rod‐like behavior and those of Rouse as well as Zimm for random coil conformation. In all three cases the theory of Zimm implying dominant hydrodynamic interactions fit the experimenal data best. This is consistent with current knowledge on chemical structure of pectin where the charged uronides clearly readily interact with each other.