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Food Chem

Title:		"Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: effects on texture, release and perception of aroma in gels of similar modulus of elasticity"
Author(s):		Kim Y; Kim YS; Yoo SH; Kim KO;
Address:		"Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Republic of Korea"
Journal Title:		Food Chem
Year:		2014
Volume:		20130911
Issue:
Page Number:		950 - 955
DOI:		10.1016/j.foodchem.2013.09.003
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Six low-methoxy pectins with different degrees of methylesterification and amidation, and molecular weights were used to prepare gels with similar moduli of elasticity by varying the concentrations of pectin and calcium phosphate. Five aroma compounds were added to the gels and their sensory textural properties, release and perception of aromas were investigated. Sensory firmness, springiness, adhesiveness, chewiness and cohesiveness differed according to the gel type, even though the moduli of elasticity were not significantly different (p<0.05). Release and perception of aromas also displayed significant difference according to the gel type (p<0.05). Low-methoxy amidated pectin exhibited the lowest release and perception for all the aroma compounds, while pectin-methylesterase-treated pectin gels exhibited relatively higher aroma release and perception. These results showed that the structural properties of pectins and gelling factors that increase the non-polar character of the gel matrices could decrease the release and perception of aromas in pectin gel systems"
Keywords:		"Amides/chemistry Carboxylic Ester Hydrolases/*metabolism Chemical Phenomena Citrus sinensis/enzymology Dietary Proteins/*chemistry/metabolism Elastic Modulus Female Food Handling Food, Formulated/*analysis Fruit/enzymology Gels Humans Mechanical Phenomena;"
Notes:		"MedlineKim, Yang Kim, Young-Suk Yoo, Sang-Ho Kim, Kwang-Ok eng Comparative Study England 2013/10/17 Food Chem. 2014 Feb 15; 145:950-5. doi: 10.1016/j.foodchem.2013.09.003. Epub 2013 Sep 11"