Chemistry and function of pectins
著者
書誌事項
Chemistry and function of pectins
（ACS symposium series, 310）
American Chemical Society, 1986
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注記
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 189th Meeting of the American Chemical Society, Miami Beach, Florida, April 28-May 3, 1985."
Includes indexes
内容説明・目次
内容説明
Explores the physical, biochemical, and functional properties of pectin. Examines the role of pectin as an important food fiber, a major plant cell wall component, and a ubiquitous nutritional factor and gelling agent in foods. Assembles chapters from leading pectin researchers to produce a multidisciplinary volume that will advance pectin research through cross fertilization of sound research ideas. Promotes a better understanding of the chemical and functional
properties of pectins.
目次
- Pectins: Structure and Properties
- Pectin Composition Determination
- Molecular Weight and Dimensions for Citrus Pectins
- Structural Studies of Apple Pectins
- Sugar Beet Pectins
- Interactions of Counterions with Pectins
- Ionic Effects on Pectate
- Pectin Internal Gel Strength
- Characterization of Pectins
- Synergistic Gelation of Aginates and Pectins
- Control of Pectin Synthesis and Deposition
- Analysis of Pectins from Pericarp and Locular Gel
- Polygalacturonases in Higher Plants
- Cooperative Ion Binding to Cell Walls
- Softening of Vegetables
- Effects of Freezing and Frozen Storage
- Methylation Changes and Calcium Ion Effects
- Enzymic Lysis of Pectic Substances
- Effects of Pectin on Human Metabolism
- Binding of Bile Acids to Carrot Fiber
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