Food hydrocolloid diversity - Pectin
7 important questions on Food hydrocolloid diversity - Pectin
What determines the functionality in pectins?
- Low/high methylation
- Molecular weight
- Distribution of the methyl groups along the pectin backbone
What different distributions of methyl groups in pectin molecules are there?
- Random
- Sequential
- Block-wise
- Combination of these 3
Which enzyme can result in a blockwise distribution of the methyl esters?
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What is the degree of blockiness (DB)?
How can the differences in methyl ester distribution be revealed?
- Sequential --> no place for PG
- Blockwise --> ideal substrate, release of high levels of mono-, di- and trimers
The degraded pectin can be measured with size-exclusion chromatography or by LC-MS.
What can be the result from differences in level and distribution of methyl esters in pectins?
- The action of pectin methyl esterase in the fruit before pectin extraction
- Extraction procedures
Where can acetyl in xanthan be in the side chain?
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