Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango "Kaew"

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概要

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• Water soluble pectin (WSP) in an alcohol insoluble solid (AIS) of mango “Kaew”, which is exclusively used in processing, increased with maturation. Hydrochloric acid soluble pectin (HSP) decreased. Ammonium oxalate soluble pectin (ASP) did not exhibit a regular pattern. Average molecular weight (MW) of all soluble pectins decreased as the mangoes matured to the overripe stages. Between the half-ripe and ripe stages, average MW decreased significantly in both WSP and ASP. Average MW values for HSP declined gradually as maturation proceeded.

• 社団法人　日本食品科学工学会の論文
• 1999-11-01

著者

• VARANYANOND Warunee

  Institute of Food Research and Product Development, Kasetsart University

• Varanyanond Warunee

  Institute Of Food Research And Product Development Kasetsart University

• Naohara Jun

  Research Institute Of Technology Okayama University Of Science

• Varanyanond W

  Institute Of Food Research And Product Development Kasetsart University

• WONGKRAJANG Karuna

  Institute of Food Research and Product Development, Kasetsart University

• MANABE Masatoshi

  Faculty of Hone Economics, Tokushima Bunri University

• Wongkrajang Karuna

  Institute Of Food Research And Product Development Kasetsart University

• Manabe Masatoshi

  Faculty Of Hone Economics Tokushima Bunri University

• MANABE Masatoshi

  Faculty of Home Economics, Tokushima Bunri University

関連論文

• Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method
• The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar (Mangifera indica L.)
• Volatile Components of the Essential Oils in the Pulp of Four Yellow Mangoes (Mangifera indica L.) in Thailand
• Influence of Water Activity on the Oxidation of Lipid of Shrimp Cracker
• Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango "Kaew"
• Quality Evaluation of Shrimp Cracker at Various Water Activities by Sensory and Mechanical Techniques.

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