作者
Clare Kyomugasho, Stefanie Christiaens, Avi Shpigelman, Ann M Van Loey, Marc E Hendrickx
发表日期
2015/6/1
期刊
Food Chemistry
卷号
176
页码范围
82-90
出版商
Elsevier
简介
The use of Fourier transform infrared (FT-IR) spectroscopy as a method for routine analysis of the degree of methylesterification (DM) of pectin was validated. The relationship between the ratio of the intensity of the peak at around 1740 cm−1 (due to ester carbonyl group stretching) to the sum of the intensities of the peaks at around 1740 and 1630–1600 cm−1 (due to carboxylate group stretching) and the DM of pectin in model and real systems was investigated. In model systems of low to medium DM with low added protein (⩽20%), accurate DM determinations were obtained without spectra deconvolution whilst for medium to high DM pectin with high added protein (⩾30%), peak deconvolution was vital. In real systems, good DM determinations were obtained without peak deconvolution except for broccoli-derived samples. Considering that broccoli is a protein-rich vegetable, better determinations of the DM were …
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C Kyomugasho, S Christiaens, A Shpigelman… - Food Chemistry, 2015