Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot
PBN-AR
Instytucja
Instytut Agrofizyki im. Bohdana Dobrzańskiego Polskiej Akademii Nauk
Informacje podstawowe
Główny język publikacji
angielski
Czasopismo
LWT-FOOD SCIENCE AND TECHNOLOGY (40pkt w roku publikacji)
ISSN
0023-6438
EISSN
Wydawca
ELSEVIER SCIENCE BV
DOI
URL
Rok publikacji
2017
Numer zeszytu
Strony od-do
658-667
Numer tomu
84
Identyfikator DOI
Liczba arkuszy
Słowa kluczowe
angielski
Atomic force microscopy
Galacturonic acid
Low-temperature blanching
Nanostructure
Pectin methylesterase
Streszczenia
Język
angielski
Treść
Low-temperature blanching (LTB) is a very attractive method for preserving the texture of fresh vegetables; however, the molecular basis of this treatment remains to be elucidated. The mechanism of textural change in carrots by LTB was investigated. Carrot samples were treated using three kinds of blanching: high-temperature blanching (HTB), LTB, and LTB followed by HTB. Fresh and treated samples were evaluated conventionally for firmness, galacturonic acid content, and the activity of pectin methylesterase. In addition, Raman microscopy was also used to describe the pectin distributions in the samples. However, the Raman maps did not show obvious differences among the samples, but they coincided with the results of galacturonic acid content. Furthermore, the nanostructures of water-soluble pectin (WSP), chelator-soluble pectin (CSP), and diluted alkali-soluble pectin (DASP) fractions were observed by atomic force microscopy. The median length of CSP molecules was shortened from 44.76 nm to 12.57 nm by HTB. On the other hand, LTB induced elongation of CSP molecules (median length: 58.12 nm) and maintaining ability of DASP to form a regular network on mica.
Cechy publikacji
original_article
Inne
System-identifier
PX-59cba2ebd5dee6e180457b53
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