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dc.contributor.authorNakauma, Makoto
dc.contributor.authorFunami, Takahiro
dc.contributor.authorFang, Yapeng
dc.contributor.authorNishinari, Katsuyoshi
dc.contributor.authorDraget, Kurt Ingar
dc.contributor.authorPhillips, Glyn O.
dc.date.accessioned2018-04-18T08:33:21Z
dc.date.available2018-04-18T08:33:21Z
dc.date.created2017-10-19T14:41:52Z
dc.date.issued2017
dc.identifier.citationFood Hydrocolloids. 2017, 69 318-328.nb_NO
dc.identifier.issn0268-005X
dc.identifier.urihttp://hdl.handle.net/11250/2494611
dc.description.abstractFunctions of low molecular-weight polyuronate fractions in the calcium binding and calcium-induced gelation of normal low-methoxyl pectin (LMP) were investigated. The fractions from pectin with two different degrees of esterification (DE) and also from alginate with two different mannuronate/guluronate (M/G) ratios were prepared within the weight average molecular-weight range from ca. 40–65 kg/mol. In the mixtures of LMP and each polyuronate fraction, changes in the relative viscosity (ηr) of dilute solutions and in rheological properties of gels were examined in the presence of calcium. Different results were indicated between the pectin and the alginate fractions. The addition of the pectin fractions, regardless of its DE, increased ηr of dilute solutions and increased dynamic storage modulus (G′) of gels with showing greater effects at the lower DE. On the contrary, the addition of the alginate fractions, regardless of its M/G ratio, increased the critical threshold concentration of calcium required for the increase in ηr of dilute solutions and decreased G′ of gels with showing greater effects at the lower M/G ratio (i.e. guluronate rich). Based on the results, molecular associations of the mixtures were presented schematically to compare the functions between the pectin and the alginate fractions.nb_NO
dc.language.isoengnb_NO
dc.publisherElseviernb_NO
dc.titleCalcium binding and calcium-induced gelation of normal low-methoxyl pectin modified by low molecular-weight polyuronate fractionnb_NO
dc.typeJournal articlenb_NO
dc.description.versionsubmittedVersionnb_NO
dc.source.pagenumber318-328nb_NO
dc.source.volume69nb_NO
dc.source.journalFood Hydrocolloidsnb_NO
dc.identifier.doi10.1016/j.foodhyd.2016.12.035
dc.identifier.cristin1505993
dc.description.localcodeThis is a submitted manuscript of an article published by Elsevier Ltd in Food Hydrocolloids, 9 January 2017.nb_NO
cristin.unitcode194,66,15,0
cristin.unitnameInstitutt for bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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