Gelation Properties of Partially Acetylated Pectins 2
β Scribed by Pippen, E. L.; McCready, R. M.; Owens, H. S.
- Book ID
- 126794913
- Publisher
- American Chemical Society
- Year
- 1950
- Tongue
- English
- Weight
- 471 KB
- Volume
- 72
- Category
- Article
- ISSN
- 0002-7863
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π SIMILAR VOLUMES
The amount of water-soluble pectins was largely increased after extrusion-cooking of lemon fibres. These pectins showed the ability to form a gel in the presence of sucrose and at acidic pH. The gels obtained with the water-extracted pectins after extrusion-cooking and with pectins acid-extracted on
A pectin lyase, poly(methoxygalacturonide) lyase, EC 4.2.2.10, from a culture filtrate of Penicillium expansum was partially purified 33-fold with 7.3% yield. The enzyme was monomeric with a molecular mass of 36.5 kDa. The enzyme did not contain pectate lyase activity and degraded citrus and apple p