Effect of structure characteristics on glucono-δ-lactone-induced and calcium chloride induced gelation of potato pectin
The gelling properties of pectin depend on its structure. In this work, low methoxy potato pectin (PP) was enzymatically extracted. PP was modified using polygalacturonase (PG) and pectin lyase (PL) to elucidate the relationship between structural characteristics and gelation properties. PG-modified...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2026-05-01
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| coleção: | Journal of Agriculture and Food Research |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2666154326002012 |
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