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Pectin Content (pectin + content)
Selected AbstractsHydrocolloid-Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell PeppersJOURNAL OF FOOD SCIENCE, Issue 4 2002F.D. Conforti ABSTRACT Three coatings containing a hydrocolloid-lipid blend combination were developed and applied to green bell peppers. Peppers were refrigerated and monitored over a 5-week period to determine pectin content and textural quality. Pectin content decrease was significantly (p < 0.05) greater in the uncoated peppers during the storage period. Weight loss also occurred in the uncoated peppers at a significantly greater rate, while respiration rates and puncture score differences were insignificant among all groups. The results indicate that the coatings were effective in maintaining quality during storage. A better procedure is recommended for puncture analysis. [source] Characterization of Cell Wall Enzyme Activities, Pectin Composition, and Technological Criteria of Strawberry Cultivars (Fragaria×ananassa Duch)JOURNAL OF FOOD SCIENCE, Issue 4 2004G. Lefever ABSTRACT: The effects of physical characteristics and cell wall enzymatic activities of several strawberry culti-vars were investigated for possible industrial use. The enzymes study showed that the softest varieties had the highest pectin methylesterase (PME) and polygalacturonase (PG) activities. Differences in alcohol-insoluble pectin, water-soluble pectin, and parietal residue compositions were observed between Darsanga ("firm fruit") and Senga sengana ("soft fruit"). Finally, the study of pectin composition of Darsanga and Senga sengana indicated that the softest fruit had the highest water-soluble pectin content. The measurement of fruit PME activity permitted a preliminary screening of fruit maturity characteristics. [source] Hydrocolloid-Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell PeppersJOURNAL OF FOOD SCIENCE, Issue 4 2002F.D. Conforti ABSTRACT Three coatings containing a hydrocolloid-lipid blend combination were developed and applied to green bell peppers. Peppers were refrigerated and monitored over a 5-week period to determine pectin content and textural quality. Pectin content decrease was significantly (p < 0.05) greater in the uncoated peppers during the storage period. Weight loss also occurred in the uncoated peppers at a significantly greater rate, while respiration rates and puncture score differences were insignificant among all groups. The results indicate that the coatings were effective in maintaining quality during storage. A better procedure is recommended for puncture analysis. [source] Cell wall composition of vascular and parenchyma tissues in broccoli stemsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2003S Müller Abstract Broccoli stems can become tough and stringy owing to excessive development of the vascular ring. Thickened cell walls from the vascular ring were isolated and their composition was determined. They were derived principally from anatomically recognisable xylem vessels, fibres and tracheids but contained an assemblage of polysaccharides typical of primary cell walls. Their pectin content was particularly high and they contained only 6% lignin as estimated by solid state 13C NMR spectroscopy. They did not differ markedly in composition from parenchyma cell walls within the same stems. Thus, despite their thickness and anatomical appearance, these cell walls resembled the walls of non-woody cells in their polymer composition. Copyright © 2003 Society of Chemical Industry [source] Biochemical, mechanical, and spectroscopic analyses of genetically engineered flax fibers producing bioplastic (poly-,-hydroxybutyrate)BIOTECHNOLOGY PROGRESS, Issue 5 2009Magdalena Wróbel-Kwiatkowska Abstract The interest in biofibers has grown in recent years due to their expanding range of applications in fields as diverse as biomedical science and the automotive industry. Their low production costs, biodegradability, physical properties, and perceived eco-friendliness allow for their extensive use as composite components, a role in which they could replace petroleum-based synthetic polymers. We performed biochemical, mechanical, and structural analyses of flax stems and fibers derived from field-grown transgenic flax enriched with PHB (poly-,-hydroxybutyrate). The analyses of the plant stems revealed an increase in the cellulose content and a decrease in the lignin and pectin contents relative to the control plants. However, the contents of the fibers' major components (cellulose, lignin, pectin) remain unchanged. An FT-IR study confirmed the results of the biochemical analyses of the flax fibers. However, the arrangement of the cellulose polymer in the transgenic fibers differed from that in the control, and a significant increase in the number of hydrogen bonds was detected. The mechanical properties of the transgenic flax stems were significantly improved, reflecting the cellulose content increase. However, the mechanical properties of the fibers did not change in comparison with the control, with the exception of the fibers from transgenic line M13. The generated transgenic flax plants, which produce both components of the flax/PHB composites (i.e., fibers and thermoplastic matrix in the same plant organ) are a source of an attractive and ecologically safe material for industry and medicine. © 2009 American Institute of Chemical Engineers Biotechnol. Prog., 2009 [source] | ||||||||||