Record Details

Title:
Pectin-protein interaction in tomato products
Publication date:
1983
Summary:
The pH influenced the viscosity of a model system of tomato product which consisted of citrus pectin and bovine serum albumin. The viscosity change was completely reversible depending on the pH. The sample pH effect was observed in tomato products. Since the amino acid compositions of proteins suggest that the electrostatic property of water-soluble protein fraction from tomato juice can be similar to that of bovine serum albumin, the comparison of pH effects indicates that pectin-protein interaction may be involved in consistency of tomato products. Denaturation of protein may result in a decrease in the serum visocsity during processing. [AS]
Call number:
REP.TM-0528
Journal citation:
Contact information:
harvest@worldveg.org

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 Record created 2017-10-01, last modified 2019-02-22


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