Effect of heat tretment and homogenization on the rheological properties of aqueous parsnip suspensions
(2013) In Journal of Food Engineering 117(3). p.383-392- Abstract
- Parsnip (Pastinaca sativa) suspensions, at concentrations corresponding to a dilute and concentrated regime, were subjected to pasteurization, and heat treatments that favored beta-elimination reactions and pectin methyl esterase activity. The different heat treatments were combined with homogenization. Physicochemical properties such as content of insoluble/soluble material and insoluble/soluble pectin were measured together with particle and rheological properties. Pectin methyl esterase activity led to a high yield of insoluble material and insoluble pectin, whereas beta-elimination led to a high yield of soluble material and solubilized pectin. Homogenization after heat treatment resulted in increased solubilization of the pectin,... (More)
- Parsnip (Pastinaca sativa) suspensions, at concentrations corresponding to a dilute and concentrated regime, were subjected to pasteurization, and heat treatments that favored beta-elimination reactions and pectin methyl esterase activity. The different heat treatments were combined with homogenization. Physicochemical properties such as content of insoluble/soluble material and insoluble/soluble pectin were measured together with particle and rheological properties. Pectin methyl esterase activity led to a high yield of insoluble material and insoluble pectin, whereas beta-elimination led to a high yield of soluble material and solubilized pectin. Homogenization after heat treatment resulted in increased solubilization of the pectin, especially after beta-elimination reactions. Parsnip suspensions subjected to pectin methyl esterase activity exhibited the highest elastic modulus most likely due to the cross-linked pectin conferring rigidity to the cell walls. The content of insoluble material and the particle properties such as size and rigidity are important factor for the rheological properties of concentrated parsnip suspensions. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3461547
- author
- Castro, Alejandra LU ; Bergenståhl, Björn LU and Tornberg, Eva LU
- organization
- publishing date
- 2013
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- pectin, beta-elimination, pectin methyl esterase, homogenization, rheological properties
- in
- Journal of Food Engineering
- volume
- 117
- issue
- 3
- pages
- 383 - 392
- publisher
- Elsevier
- external identifiers
-
- wos:000319542500016
- scopus:84876257754
- ISSN
- 0260-8774
- DOI
- 10.1016/j.jfoodeng.2013.02.008
- language
- English
- LU publication?
- yes
- id
- 26a29e83-ecda-4971-b0b7-36adbfb17de5 (old id 3461547)
- date added to LUP
- 2016-04-01 10:15:36
- date last changed
- 2023-09-13 22:13:36
@article{26a29e83-ecda-4971-b0b7-36adbfb17de5,
abstract = {{Parsnip (Pastinaca sativa) suspensions, at concentrations corresponding to a dilute and concentrated regime, were subjected to pasteurization, and heat treatments that favored beta-elimination reactions and pectin methyl esterase activity. The different heat treatments were combined with homogenization. Physicochemical properties such as content of insoluble/soluble material and insoluble/soluble pectin were measured together with particle and rheological properties. Pectin methyl esterase activity led to a high yield of insoluble material and insoluble pectin, whereas beta-elimination led to a high yield of soluble material and solubilized pectin. Homogenization after heat treatment resulted in increased solubilization of the pectin, especially after beta-elimination reactions. Parsnip suspensions subjected to pectin methyl esterase activity exhibited the highest elastic modulus most likely due to the cross-linked pectin conferring rigidity to the cell walls. The content of insoluble material and the particle properties such as size and rigidity are important factor for the rheological properties of concentrated parsnip suspensions.}},
author = {{Castro, Alejandra and Bergenståhl, Björn and Tornberg, Eva}},
issn = {{0260-8774}},
keywords = {{pectin; beta-elimination; pectin methyl esterase; homogenization; rheological properties}},
language = {{eng}},
number = {{3}},
pages = {{383--392}},
publisher = {{Elsevier}},
series = {{Journal of Food Engineering}},
title = {{Effect of heat tretment and homogenization on the rheological properties of aqueous parsnip suspensions}},
url = {{https://lup.lub.lu.se/search/files/1693172/3461556.pdf}},
doi = {{10.1016/j.jfoodeng.2013.02.008}},
volume = {{117}},
year = {{2013}},
}