Physicochemical properties of pectin from green jelly leaf (Cyclea barbata Miers).

Yuliarti, O; Chong, S Y; Goh, K K T

Yuliarti, O; Chong, S Y; Goh, K K T.

Affiliation

Yuliarti O; School of Chemical and Life Sciences, Singapore Polytechnic,500 Dover Road, Singapore. Electronic address: ni_yuliarti@sp.edu.sg.
Chong SY; School of Food and Nutrition, Massey Institute of Food Science & Technology, Massey University, Private Bag 11 222, Palmerston North, New Zealand.
Goh KKT; School of Food and Nutrition, Massey Institute of Food Science & Technology, Massey University, Private Bag 11 222, Palmerston North, New Zealand.

Int J Biol Macromol ; 103: 1146-1154, 2017 Oct.

Article in En | MEDLINE | ID: mdl-28577980

Subject(s)

Chemical Phenomena; Cyclea/chemistry; Pectins/chemistry; Plant Leaves/chemistry; Esterification; Molecular Weight; Temperature; Viscosity; Water/chemistry

Key words

Cold-set gelation; Leaf; Low-methoxyl pectin; Methyl esterase; Satiety

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Full text: 1 Database: MEDLINE Main subject: Pectins / Plant Leaves / Cyclea / Chemical Phenomena Language: En Journal: Int J Biol Macromol Year: 2017 Type: Article

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Full text: 1 Database: MEDLINE Main subject: Pectins / Plant Leaves / Cyclea / Chemical Phenomena Language: En Journal: Int J Biol Macromol Year: 2017 Type: Article