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dc.contributor.authorHunter, Janice Lee
dc.date.accessioned2014-03-03T20:20:27Z
dc.date.available2014-03-03T20:20:27Z
dc.date.issued2002-12
dc.identifier.otherhunter_janice_l_200212_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/hunter_janice_l_200212_ms
dc.identifier.urihttp://hdl.handle.net/10724/20587
dc.description.abstractPectin can be used as a stabilizer in foods such as drinkable yogurts, protein fortified sports drinks, flavored milks, and liquid diet drinks. The structure of pectin influences its functional properties. Commercial pectin was modified by alkali, fungal pectin methyl esterase (PME), or Valencia PME to study the effect of type of de-esterification on apparent molecular weight. The apparent molecular weight of pectin did not change by different Valencia PME treatment, was increased by fungal PME, and decreased by alkali saponification. Modification of pectin with Valencia PME produces a block-wise de-esterification pattern over the pectin backbone, which allows for calcium gelation. Upon fractionation by ion exchange chromatography (IEC), pooled pectin fractions were found to have varying molecular weight (MW), de-esterification values (%DE), and calc ium affinities. By changing pectin functionality, different types of pectin can be used for different applications.
dc.languageeng
dc.publisheruga
dc.rightsOn Campus Only
dc.subjectPectin
dc.subjectPectin Modification
dc.subjectPectin Methylesterase
dc.subjectIon Exchange Chromatography
dc.subjectMolecular Weight
dc.subjectDegree of Esterification
dc.subjectCalcium Sensitivity
dc.titleEnzymatic modification of pectin for improved functional properties
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorLouise Wicker
dc.description.committeeLouise Wicker
dc.description.committeeMilena Corredig
dc.description.committeeWilliam Kerr


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