Pectin‐Protein Interaction in Tomato Products

Takada, Norihisa; Nelson, P. E.

doi:10.1111/j.1365-2621.1983.tb03503.x

Cited by 47 publications

(33 citation statements)

References 9 publications

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“…, Ruth Cardinaels (3,4) , Lucy Bialek Abstract Rheological properties of cell wall suspensions strongly depend on particle size and particle-particle interactions. In the present study, an experimental method was developed to study the effect of particle elasticity and electrostatic interactions on the rheological properties of cell suspensions.…”

Section: Take Down Policymentioning

confidence: 99%

“…Ashwin K Sankaran (1,2), Jaap Nijsse (1) , Ruth Cardinaels (3,4) , Lucy Bialek (1) , Avi Shpigelman (2) , Marc Hendrickx (2) , Paula Moldenaers (3) Effect of enzymes on serum and particle properties of carrot cell suspensions Ashwin K Sankaran (1,2) , Jaap Nijsse (1) , Ruth Cardinaels (3) , Lucy Bialek (1) , Avi Shpigelman (2) , Marc Hendrickx (2) , Paula Moldenaers (3) and Ann M. Van Loey (2,*) the date of receipt and acceptance should be inserted later Abstract Rheological properties of cell wall suspensions strongly depend on particle size and particle-particle interactions. In the present study, an experimental method was developed to study the effect of particle elasticity and electrostatic interactions on the rheological properties of cell suspensions.…”

Section: Effect Of Enzymes On Serum and Particle Properties Of Carrotmentioning

confidence: 99%

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Effect of Enzymes on Serum and Particle Properties of Carrot Cell Suspensions

Sankaran

Nijsse²,

Cardinaels

et al. 2015

Food Biophysics

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Document VersionAccepted manuscript including changes made at the peer-review stage Please check the document version of this publication:• A submitted manuscript is the author's version of the article upon submission and before peer-review. There can be important differences between the submitted version and the official published version of record. People interested in the research are advised to contact the author for the final version of the publication, or visit the DOI to the publisher's website.• The final author version and the galley proof are versions of the publication after peer review.• The final published version features the final layout of the paper including the volume, issue and page numbers. Link to publication Citation for published version (APA):Sankaran, A. K., Nijsse, J., Cardinaels, R. M., Bialek, L., Shpigelman, A., Hendrickx, M. E., ... Van Loey, A. M. (2015). Effect of enzymes on serum and particle properties of carrot cell suspensions. Food Biophysics, 10(4), 428-438. DOI: 10.1007/s11483-015-9403-6 General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights.• Users may download and print one copy of any publication from the public portal for the purpose of private study or research.• You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal ? Take down policyIf you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. Effect of enzymes on serum and particle properties of carrot cell suspensions, Ruth Cardinaels (3,4) , Lucy Bialek Abstract Rheological properties of cell wall suspensions strongly depend on particle size and particle-particle interactions. In the present study, an experimental method was developed to study the effect of particle elasticity and electrostatic interactions on the rheological properties of cell suspensions. Enzymes were used to selectively depolymerize the pectin (backbone) and proteins in suspensions. The enzymatic treatments affected the physical properties, thus a hypothesis for the structure-function relationship of these biopolymers was formulated. The enzymatic treatment directly affected particle properties, resulting in loosened cell walls as visualized by cryo-SEM. The effect of the enzymatic treatment on the storage modulus was measured as a function of total solid content (below critical packing fraction). Furthermore, experiments were performed in the presence of varying concentrations of sodium chloride in order to change the Debye screening length. Such method assisted in decoupling the electrostatic effects from particle elasticity. In addition, particle properties were measure...

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Section: Take Down Policymentioning

confidence: 99%

Section: Effect Of Enzymes On Serum and Particle Properties Of Carrotmentioning

confidence: 99%

Effect of Enzymes on Serum and Particle Properties of Carrot Cell Suspensions

Sankaran

Nijsse²,

Cardinaels

et al. 2015

Food Biophysics

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“…The shape of the curves for sera obtained by the either steam injection or HTS method was not a linear relationship and differed from the sera obtained by kettle or Waring blender methods. Takeda and Nelson [16] reported that the tomato paste was produced by hot-break with a kneading action, the relationships between consistency, serum viscosity, and PPT ratio would be different from those produced by traditional process methods.…”

Section: Effect Of Physical Properties On the Tomato Seramentioning

confidence: 99%

“…The resultant precipitates (i.e., solids) were weighed, and the precipitate weight ratio (PPT) was calculated for each sample. This method was followed from Takada and Nelson [16], Barrett, et al [12]. Average values from triplicate measurements were reported.…”

Section: Determination Of Serum Viscositymentioning

confidence: 99%

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Effect of Processing Methods on the Quality of Tomato Products

Xu¹,

Adyatni²,

Reuhs³

2018

FNS

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Tomatoes are one of the most important specialty crops in United States and tomato products constitute a significant part of the food industry. The quality of tomato paste and juice is evaluated through their viscosity, color, flavor and nutritional value. Four processing methods were selected for this study, including conventional hot break, waring blender with steam, steam injection, and high temperature with shear (HTS) in a twin-screw continuous processor. The HTS method applies high temperature with shear mixer during hot-break tomato processing that improves the efficiency of the extraction process and the resultant tomato products possessed higher consistency, viscosity, and lycopene content. Lycopene is an excellent antioxidant with cancer-preventing properties. This work showed that HTS method, utilizing whole tomatoes, produced a superior tomato product with a better color, higher viscosity, and improved bioactive properties.

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