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Molecular Weight Distribution, Measured by HPSEC, and Viscosity of Water-Soluble Dietary Fiber in Carrots following Different Types of Processing

Svanberg, S. J.Maria LU ; Gustafsson, Kerstin B.H. LU ; Suortti, Tapani and Nyman, E. Margareta G.L. LU (1995) In Journal of Agricultural and Food Chemistry 43(10). p.2692-2697
Abstract

The molecular weight distribution, measured by HPSEC, and the viscosity of the water-soluble dietary fiber isolated from variously processed/cooked carrots were investigated. The carrots were studied raw, frozen, blanched, soured, microwaved, and boiled. The fibers were isolated after enzymatic digestion of protein and starch to simulate the situation in the gastrointestinal tract. The degree of polymerization (DP) and the viscosity were highly dependent on the type of processing/cooking and in general followed the degree of heat treatment. Thus, the DP values were similar with raw and frozen carrots, whereas blanched carrots had a lower DP. Further, only minor differences in DP could be observed among blanched, soured, and microwaved... (More)

The molecular weight distribution, measured by HPSEC, and the viscosity of the water-soluble dietary fiber isolated from variously processed/cooked carrots were investigated. The carrots were studied raw, frozen, blanched, soured, microwaved, and boiled. The fibers were isolated after enzymatic digestion of protein and starch to simulate the situation in the gastrointestinal tract. The degree of polymerization (DP) and the viscosity were highly dependent on the type of processing/cooking and in general followed the degree of heat treatment. Thus, the DP values were similar with raw and frozen carrots, whereas blanched carrots had a lower DP. Further, only minor differences in DP could be observed among blanched, soured, and microwaved material, and the most pronounced degradation was obtained in boiled material. The viscosity was in accordance with the DP measurements and decreased in the order raw > blanched > boiled.

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author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
blanching, boiling, carrots, freezing, HPSEC, microwave treatment, molecular weight distribution, Processing, soluble fiber, souring, viscosity
in
Journal of Agricultural and Food Chemistry
volume
43
issue
10
pages
6 pages
publisher
The American Chemical Society (ACS)
external identifiers
  • scopus:0000956681
ISSN
0021-8561
DOI
10.1021/jf00058a026
language
English
LU publication?
yes
id
82db6861-aaf3-4293-a086-8cfbaff3eb5e
date added to LUP
2018-10-16 19:20:53
date last changed
2023-12-02 15:54:32
@article{82db6861-aaf3-4293-a086-8cfbaff3eb5e,
  abstract     = {{<p>The molecular weight distribution, measured by HPSEC, and the viscosity of the water-soluble dietary fiber isolated from variously processed/cooked carrots were investigated. The carrots were studied raw, frozen, blanched, soured, microwaved, and boiled. The fibers were isolated after enzymatic digestion of protein and starch to simulate the situation in the gastrointestinal tract. The degree of polymerization (DP) and the viscosity were highly dependent on the type of processing/cooking and in general followed the degree of heat treatment. Thus, the DP values were similar with raw and frozen carrots, whereas blanched carrots had a lower DP. Further, only minor differences in DP could be observed among blanched, soured, and microwaved material, and the most pronounced degradation was obtained in boiled material. The viscosity was in accordance with the DP measurements and decreased in the order raw &gt; blanched &gt; boiled.</p>}},
  author       = {{Svanberg, S. J.Maria and Gustafsson, Kerstin B.H. and Suortti, Tapani and Nyman, E. Margareta G.L.}},
  issn         = {{0021-8561}},
  keywords     = {{blanching; boiling; carrots; freezing; HPSEC; microwave treatment; molecular weight distribution; Processing; soluble fiber; souring; viscosity}},
  language     = {{eng}},
  month        = {{10}},
  number       = {{10}},
  pages        = {{2692--2697}},
  publisher    = {{The American Chemical Society (ACS)}},
  series       = {{Journal of Agricultural and Food Chemistry}},
  title        = {{Molecular Weight Distribution, Measured by HPSEC, and Viscosity of Water-Soluble Dietary Fiber in Carrots following Different Types of Processing}},
  url          = {{http://dx.doi.org/10.1021/jf00058a026}},
  doi          = {{10.1021/jf00058a026}},
  volume       = {{43}},
  year         = {{1995}},
}