Modified Alcohol Oxidase Method Used to Determine the Degree of Pectin Methylesterification

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The degree of methylesterification of pectin was measured using a modified alcohol oxidase method to determine the methanol liberated from pectin by saponification. When the alcohol oxidase method was used to determine the degree of methylesterification from crude pectin extracted from raw vegetables, the colorimetric determination value was thought to be low compared with the net value. From this result it was hypothesized that crude pectin contained some substance which had a reduction effect (inhibitory factor) on the determination value. This inhibitory factor could be removed by the addition of a copper sulfate in the alkaline condition. Two alcohol oxidase methods were applied to investigate a method to determine the degree of methylesterification of pectin; one was the method reported by Hamano <I>et al</I>. (1990) and the other was that reported by Klavons & Bennett (1986). The determination value of the two methods agreed when a copper sulfate was added.

収録刊行物

  • Food science and technology research

    Food science and technology research 10(2), 157-160, 2004-05-01

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10013346741
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    NOT
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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