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1. The influence of the storage conditions heat and humidity on conformation, state transitions and degradation behaviour of dried pectins

Author:
Kunzek, Herbert,   et al.   ; Einhorn-Stoll, Ulrike;     Show all 2 Author
Source:
Food hydrocolloids 2009 v.23 no.3 pp. 856-866
ISSN:
0268-005X
Subject:
liquids; gels; heat treatment; chemical degradation; phase transition; Maillard reaction; storage temperature; ingredients; depolymerization; pectins; relative humidity; storage quality; solubility; glycosides; adsorption; crosslinking; water; pH
Abstract:
... For testing the influence of long-term storage on pectins, differently prepared samples were incubated under defined temperature and relative humidity in a climate chamber. This caused pectin demethoxylation, depolymerisation and non-enzymatic browning and influenced the dissolution behaviour and pH. The extent of chemical changes and the reaction mechanisms depended on incubation conditions, type ...
DOI:
10.1016/j.foodhyd.2008.05.001

2. Thermoanalytical characterisation of processing-dependent structural changes and state transitions of citrus pectin

Author:
Kunzek, Herbert,   et al.   ; Einhorn-Stoll, Ulrike;     Show all 2 Author
Source:
Food hydrocolloids 2009 v.23 no.1 pp. 40-52
ISSN:
0268-005X
Subject:
phase transition; thermal stability; food processing quality; citrus fruits; pectins; carbohydrate structure; thermal degradation; solubility; alkali treatment; acid treatment; thermal analysis
Abstract:
... Pectins are stabilised by inter- and intramolecular attraction forces, such as hydrophobic interactions and hydrogen bonds, and destabilised for example by electrostatic repulsion forces and steric hindrances. These interactions are changed during the processing in dependence on the methods and conditions. Two original high methoxylated citrus pectins were modified and the derivatives were tested ...
DOI:
10.1016/j.foodhyd.2007.11.009

3. Thermal analysis of plant cell wall materials depending on the chemical structure and pre-treatment prior to drying

Author:
Kunzek, Herbert,   et al.   ; Godeck, Ralf; Kabbert, Robert;     Show all 3 Authors
Source:
European food research & technology 2001 v.213 no.4-5 pp. 395-404
ISSN:
1438-2377
Subject:
analysis of variance; apples; cell walls; cellulose; chemical structure; dietary fiber; drying; ethanol; food industry; manufacturing; pectins; pretreatment; sodium; thermal analysis; thermal stability; water binding capacity; weight loss
Abstract:
... It is of great importance for the manufacturing of food containing dietary fiber to investigate the connection between process-dependent structural changes and state transitions of plant cell wall materials (CWM) and the resulting functional properties of the products. The chemical structure of CWM from apples was modified by de-methoxylation and charged with sodium ions, respectively. Furthermore ...
DOI:
10.1007/s002170100388