Use of natural low‐methoxyl pectin from sunflower by‐products for the formulation of low‐sucrose strawberry jams
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.11948
Abstract: Abstract BACKGROUND Due to the increasing incidence of obesity and cardiovascular diseases, consumers are demanding products with lower sugar content. In this sense, the reformulation of traditional foods with improved, safe and tasty ingredients is… read more here.
Keywords: pectin; low methoxyl; strawberry jams; sunflower products ... See more keywords
Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG‐NMR diffusometry
Sign Up to like & getrecommendations! Published in 2018 at "Magnetic Resonance in Chemistry"
DOI: 10.1002/mrc.4812
Abstract: As interaction between proteins and polysaccharides is expected to change the average diffusion coefficient and the distribution width, it is believed that NMR diffusometry can be a useful tool to study and quantify the interaction… read more here.
Keywords: low methoxyl; nmr diffusometry; methoxyl pectin; interaction whey ... See more keywords
Low Methoxyl pectin / sodium caseinate complexing behavior studied by isothermal titration calorimetry
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.10.006
Abstract: Abstract The formation of Low Methoxyl pectin (LMP)/sodium caseinate (CAS) complexes was studied at different pHs by measuring transmittance, phase separation and ζ-potential. At the different tested CAS/LMP ratios, insoluble complexes, soluble complexes and biopolymer… read more here.
Keywords: insoluble complexes; sodium caseinate; sodium; methoxyl pectin ... See more keywords
Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.03.082
Abstract: Cacao pod husks, the main by-product from cocoa production, have been investigated for pectin isolation. In the present study, the rheological properties of two low-methoxyl (LM) pectins isolated from cacao pod husks using different extraction… read more here.
Keywords: cacao pod; acetylated pectins; low methoxyl; highly acetylated ... See more keywords
Influence of low methoxyl pectin on the physicochemical properties of sodium caseinate‐stabilized emulsions
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.12906
Abstract: Two strategies of emulsion preparation, stabilization by sodium caseinate (CAS)/low methoxyl pectin (LMP) complexes formed in advance, and stabilization by the layer‐by‐layer (LBL) method, were compared. In aqueous solution, at a constant CAS concentration (5… read more here.
Keywords: methoxyl pectin; sodium caseinate; low methoxyl; stabilized emulsions ... See more keywords