Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins
Article
-
- Overview
-
- Research
-
- Identity
-
- Additional Document Info
-
- View All
-
Overview
abstract
-
Water-, chelator-, and alkali-soluble pectins were isolated from raw and heat-processed Jalapeño peppers (green and red) and their physiochemical and rheological properties were determined. The yield, tristimulus color, degree of methyl esterification, monosaccharide composition, molecular weights distribution, and protein content depended on ripening and heat processing. The viscosity properties of pectins were independent of ripening. The water-soluble pectin was the most abundant pectin. Pectins from grilled peppers showed the lowest L∗ values. The alkali-soluble pectin showed the highest protein content. The content of xylose, rhamnose, and mannose in pectins was highly altered by tested factors. The degree of methyl esterification of pectins ranged from 26.8 to 91.6%25. The peak Mwof the main fraction of tested pectins was sequentially reduced by ripening and heat processing. Pectins from raw peppers showed the best viscosity properties. © 2014 Elsevier Ltd. All rights reserved.
publication date
funding provided via
published in
Research
keywords
-
Cell-wall materials; Functional properties; New pectin sources; Physicochemical characteristics; Polysaccharides Esters; Polysaccharides; Proteins; Viscosity; Cell walls; Functional properties; Methyl esterification; Monosaccharide composition; Physicochemical characteristics; Rheological property; Viscosity properties; Water soluble pectins; Rheology; pectin; chemistry; flow kinetics; heat; isolation and purification; physical chemistry; Piperaceae; solubility; viscosity; Chemistry, Physical; Hot Temperature; Pectins; Piperaceae; Rheology; Solubility; Viscosity
Identity
Digital Object Identifier (DOI)
PubMed ID
Additional Document Info
start page
end page
volume