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United States Department of Agriculture

Agricultural Research Service

Title: Characteristics of Pme-Deesterified Pectin Gels in the Presence of Salts

Authors
item Yoo, S.-H. - SEJONG UNIV. KOREA
item Hotchkiss, Arland

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 20, 2005
Publication Date: June 20, 2005
Citation: Yoo, S., Hotchkiss, A.T. Characteristics of pme-deesterified pectin gels in the presence of salts. Meeting Abstract. Institute of Food Technologists National Meeting, New Orleans, LA. July 15-20, 2005.

Technical Abstract: Two pectin methylesterases (PMEs) from Valencia orange (p-PME) and Aspergillus aculeatus (f-PME) were used to produce pectin gels in the presence of 0.2M monovalent salts. Pectin gels were induced concurrently with deesterification of high methoxy pectin. The p-PME was more efficient at hydrolyzing methoxyl groups at pH 5.0 than the f-PME. The action of f-PME was equilibrated at the final DE value of 30.5-31.9 and did not initiate gelling while p-PME did induce gelation and produced a final DE value of 16.0-17.2. The gel strength was influenced by both DE value and species of monovalent cation. The pectin gel induced by KCl was significantly stronger than the NaCl-induced gel, but LiCl did not induce pectin gelation. In the syneresis test, the KCl-induced gels were more stable (less water loss) than the NaCl-induced gels. A synergistic effect on pectin gel strength was observed, and even more stable gels were produced using both p- and f-PMEs. These results indicated that pectin gelation in our system would be enhanced both by using a larger monovalent cation and by lowering the final DE value. The different action patterns of p- and f-PMEs, when used in combination, may explain these synergistic effects. This pectin gelation system has not been utilized, but could be useful in food and other industrial applications.

Last Modified: 9/10/2014
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