Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot

Teppei Imaizumi, Monika Szymańska-Chargot, Piotr M. Pieczywek, Monika Chylińska, Arkadiusz Kozioł, Diana Ganczarenko, Tanaka Fumihiko, Toshitaka Uchino, Artur Zdunek

研究成果: ジャーナルへの寄稿記事

8 引用 (Scopus)

抄録

Low-temperature blanching (LTB) is a very attractive method for preserving the texture of fresh vegetables; however, the molecular basis of this treatment remains to be elucidated. The mechanism of textural change in carrots by LTB was investigated. Carrot samples were treated using three kinds of blanching: high-temperature blanching (HTB), LTB, and LTB followed by HTB. Fresh and treated samples were evaluated conventionally for firmness, galacturonic acid content, and the activity of pectin methylesterase. In addition, Raman microscopy was also used to describe the pectin distributions in the samples. However, the Raman maps did not show obvious differences among the samples, but they coincided with the results of galacturonic acid content. Furthermore, the nanostructures of water-soluble pectin (WSP), chelator-soluble pectin (CSP), and diluted alkali-soluble pectin (DASP) fractions were observed by atomic force microscopy. The median length of CSP molecules was shortened from 44.76 nm to 12.57 nm by HTB. On the other hand, LTB induced elongation of CSP molecules (median length: 58.12 nm) and maintaining ability of DASP to form a regular network on mica.

元の言語英語
ページ(範囲)658-667
ページ数10
ジャーナルLWT - Food Science and Technology
84
DOI
出版物ステータス出版済み - 10 1 2017

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nanomaterials
Daucus carota
atomic force microscopy
Nanostructures
Atomic Force Microscopy
blanching
carrots
pectins
Temperature
Chelating Agents
temperature
chelating agents
galacturonic acid
Alkalies
alkalis
pectin
sampling
mica
raw vegetables
pectinesterase

All Science Journal Classification (ASJC) codes

  • Food Science

これを引用

Imaizumi, T., Szymańska-Chargot, M., Pieczywek, P. M., Chylińska, M., Kozioł, A., Ganczarenko, D., ... Zdunek, A. (2017). Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot. LWT - Food Science and Technology, 84, 658-667. https://doi.org/10.1016/j.lwt.2017.06.038

Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot. / Imaizumi, Teppei; Szymańska-Chargot, Monika; Pieczywek, Piotr M.; Chylińska, Monika; Kozioł, Arkadiusz; Ganczarenko, Diana; Fumihiko, Tanaka; Uchino, Toshitaka; Zdunek, Artur.

:: LWT - Food Science and Technology, 巻 84, 01.10.2017, p. 658-667.

研究成果: ジャーナルへの寄稿記事

Imaizumi, T, Szymańska-Chargot, M, Pieczywek, PM, Chylińska, M, Kozioł, A, Ganczarenko, D, Fumihiko, T, Uchino, T & Zdunek, A 2017, 'Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot', LWT - Food Science and Technology, 巻. 84, pp. 658-667. https://doi.org/10.1016/j.lwt.2017.06.038
Imaizumi T, Szymańska-Chargot M, Pieczywek PM, Chylińska M, Kozioł A, Ganczarenko D その他. Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot. LWT - Food Science and Technology. 2017 10 1;84:658-667. https://doi.org/10.1016/j.lwt.2017.06.038
Imaizumi, Teppei ; Szymańska-Chargot, Monika ; Pieczywek, Piotr M. ; Chylińska, Monika ; Kozioł, Arkadiusz ; Ganczarenko, Diana ; Fumihiko, Tanaka ; Uchino, Toshitaka ; Zdunek, Artur. / Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot. :: LWT - Food Science and Technology. 2017 ; 巻 84. pp. 658-667.
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