Degradation of Pectic Substances in Carrots by Heat Treatment

D. Plat, N. Ben-Shalom, A. Levi, D. Reid, E. E. Goldschmidt

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Abstract

Changes in the pectic substances of carrots were studied after heat treatment. Differences in soluble pectin and calcium pectate were observed after ion-exchange chromatographic separation on DEAE (diethylaminoethyl) cellulose. Different “fingerprints” were found in both pectic fractions after heat treatment. The ratio of neutral sugars to uronic acids was almost unchanged in the soluble pectin fraction, but the relative amounts of glucose and rhamnose increased after heat treatment by about 10- and 3-fold, respectively. The ratio of neutral sugars to uronic acids in the calcium pectate increased after heat treatment from 0.11 to 0.27. On the average, all the neutral sugars increased about 3-fold while rhamnose increased about 8-fold. The increase in the relative amount of the rhamnose compared with other sugars in the heated tissue indicates possible degradation of pectins in the “hairy region”.

Original languageEnglish
Pages (from-to)362-365
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume36
Issue number2
DOIs
StatePublished - 1 Mar 1988

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