Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple Pectins
作者： TEHCHIEN D. CHOU , JOZEF L. KOKINI
DOI: 10.1111/J.1365-2621.1987.TB05900.X
关键词: Random coil 、 Chemistry 、 Chemical engineering 、 Pectin 、 Chain length 、 Botany 、 Limiting 、 Rheology
摘要: Rheological properties of dilute and concentrated solutions water-soluble, alcohol-precipitated tomato pectins from hot break cold paste as well commercially available apple citrus were studied. Superposition rheological data was possible when nsp plotteds vs c[η] η/ηo plotted τγ The slope cMw plot the limiting η/η0 (τγ suggested that citrus, pectin had random coil conformation while a more rigid conformation. Tomato processing significant influence on chain length pectins.
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