Details
Title
Pectin-protein interaction in tomato products
Author
Takada, N.
Nelson, P.E.
Nelson, P.E.
Publication Date
1983
Call Number
REP.TM-0528
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]
Journal Citation
v.48(5):1408-1411, JOURNAL OF FOOD SCIENCE
Contact Information
harvest@worldveg.org
Record Appears in
Research > Published Articles