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.
Identifieur interne : 000999 ( Main/Exploration ); précédent : 000998; suivant : 000A00Molecular 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.
Auteurs : Yang Kim [Corée du Sud] ; Young-Suk Kim ; Sang-Ho Yoo ; Kwang-Ok KimSource :
- Food chemistry [ 0308-8146 ] ; 2014.
English descriptors
- KwdEn :
- Amides (chemistry), Carboxylic Ester Hydrolases (metabolism), Citrus sinensis (enzymology), Dietary Proteins (chemistry), Dietary Proteins (metabolism), Elastic Modulus, Female, Food Handling, Food, Formulated (analysis), Fruit (enzymology), Gels, Humans, Mechanical Phenomena, Methylation, Molecular Weight, Odors, Pectins (chemistry), Pectins (metabolism), Physicochemical Phenomena, Plant Proteins (metabolism), Principal Component Analysis, Protein Conformation, Volatile Organic Compounds (analysis), Volatile Organic Compounds (metabolism), Volatilization.
- MESH :
- chemical , analysis : Volatile Organic Compounds.
- chemical , chemistry : Amides, Dietary Proteins, Pectins.
- chemical , metabolism : Carboxylic Ester Hydrolases, Dietary Proteins, Pectins, Plant Proteins, Volatile Organic Compounds.
- analysis : Food, Formulated.
- enzymology : Citrus sinensis, Fruit.
- Elastic Modulus, Female, Food Handling, Gels, Humans, Mechanical Phenomena, Methylation, Molecular Weight, Odors, Physicochemical Phenomena, Principal Component Analysis, Protein Conformation, Volatilization.
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.
DOI: 10.1016/j.foodchem.2013.09.003
PubMed: 24128568
Affiliations:
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Le document en format XML
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first="Sang-Ho" last="Yoo">Sang-Ho Yoo</name></author><author><name sortKey="Kim, Kwang Ok" sort="Kim, Kwang Ok" uniqKey="Kim K" first="Kwang-Ok" last="Kim">Kwang-Ok Kim</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2014">2014</date><idno type="RBID">pubmed:24128568</idno><idno type="pmid">24128568</idno><idno type="doi">10.1016/j.foodchem.2013.09.003</idno><idno type="wicri:Area/PubMed/Corpus">000369</idno><idno type="wicri:Area/PubMed/Curation">000369</idno><idno type="wicri:Area/PubMed/Checkpoint">000369</idno><idno type="wicri:Area/Ncbi/Merge">001455</idno><idno type="wicri:Area/Ncbi/Curation">001455</idno><idno type="wicri:Area/Ncbi/Checkpoint">001455</idno><idno type="wicri:doubleKey">0308-8146:2014:Kim Y:molecular:structural:differences</idno><idno type="wicri:Area/Main/Merge">000A00</idno><idno type="wicri:Area/Main/Curation">000999</idno><idno 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sortKey="Yoo, Sang Ho" sort="Yoo, Sang Ho" uniqKey="Yoo S" first="Sang-Ho" last="Yoo">Sang-Ho Yoo</name></author><author><name sortKey="Kim, Kwang Ok" sort="Kim, Kwang Ok" uniqKey="Kim K" first="Kwang-Ok" last="Kim">Kwang-Ok Kim</name></author></analytic><series><title level="j">Food chemistry</title><idno type="ISSN">0308-8146</idno><imprint><date when="2014" type="published">2014</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Amides (chemistry)</term><term>Carboxylic Ester Hydrolases (metabolism)</term><term>Citrus sinensis (enzymology)</term><term>Dietary Proteins (chemistry)</term><term>Dietary Proteins (metabolism)</term><term>Elastic Modulus</term><term>Female</term><term>Food Handling</term><term>Food, Formulated (analysis)</term><term>Fruit (enzymology)</term><term>Gels</term><term>Humans</term><term>Mechanical Phenomena</term><term>Methylation</term><term>Molecular Weight</term><term>Odors</term><term>Pectins (chemistry)</term><term>Pectins (metabolism)</term><term>Physicochemical Phenomena</term><term>Plant Proteins (metabolism)</term><term>Principal Component Analysis</term><term>Protein Conformation</term><term>Volatile Organic Compounds (analysis)</term><term>Volatile Organic Compounds (metabolism)</term><term>Volatilization</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Volatile Organic Compounds</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Amides</term><term>Dietary Proteins</term><term>Pectins</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Carboxylic Ester Hydrolases</term><term>Dietary Proteins</term><term>Pectins</term><term>Plant Proteins</term><term>Volatile Organic Compounds</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Food, Formulated</term></keywords><keywords scheme="MESH" qualifier="enzymology" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Elastic Modulus</term><term>Female</term><term>Food Handling</term><term>Gels</term><term>Humans</term><term>Mechanical Phenomena</term><term>Methylation</term><term>Molecular Weight</term><term>Odors</term><term>Physicochemical Phenomena</term><term>Principal Component Analysis</term><term>Protein Conformation</term><term>Volatilization</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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.</div></front></TEI><affiliations><list><country><li>Corée du Sud</li></country><settlement><li>Séoul</li></settlement></list><tree><noCountry><name sortKey="Kim, Kwang Ok" sort="Kim, Kwang Ok" uniqKey="Kim K" first="Kwang-Ok" last="Kim">Kwang-Ok Kim</name><name sortKey="Kim, Young Suk" sort="Kim, Young Suk" uniqKey="Kim Y" first="Young-Suk" last="Kim">Young-Suk Kim</name><name sortKey="Yoo, Sang Ho" sort="Yoo, Sang Ho" uniqKey="Yoo S" first="Sang-Ho" last="Yoo">Sang-Ho Yoo</name></noCountry><country name="Corée du Sud"><noRegion><name sortKey="Kim, Yang" sort="Kim, Yang" uniqKey="Kim Y" first="Yang" last="Kim">Yang Kim</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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