Description
A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training.- Structural analysis- Commercial extractions methods- Pectin formulations and tropical fruit analysis- Molecular mechanisms of gelatin- Enzymology- Polymer comformation techniques- Analytical methods of polymer analysis
Table of Contents
Function of Pectin in Plant Tissue Structure and FirmnessJams, Jellies, and PreservesOther Pectin Food ProductsTropical Fruit ProductsThe Chemistry of High-Methoxyl PectinsThe Chemistry of Low-Methoxyl Pectin GelationGelation of Sugar Beet Pectin by Oxidative Coupling. PectinesteraseThe Polygalacturonases and LyasesAnalytical and Graphical Methods for PectinRheology of Pectin Dispersions and GelsNonfood Uses of Pectin
