naa a22 4500 510726062 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-1004-5 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1004-5 The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera [Elektronische Daten] [Katlijn Moelants, Ruben Jolie, Stijn Palmers, Ruth Cardinaels, Stefanie Christiaens, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx] The influence of process-induced pectin changes on the kinematic viscosity of the serum phases of carrot and tomato purées was investigated in this study. Variations in the amount of pectin present in the serum phase and pectin's fine structure were induced by subjecting carrot and tomato to different thermal treatments, i.e. a mild and a strong heat treatment, followed by blending and high-pressure homogenisation at different pressure levels (0, 20 and 100MPa). Changes in pectin structure were monitored by determination of the degree of methoxylation, analysing the molar mass distribution and immuno-dot blotting using anti-pectin antibodies. Characterisation of serum pectins revealed that a strong thermal treatment caused pectin thermosolubilisation and depolymerisation, especially in carrot sera, and high-pressure homogenisation provoked predominantly mechanical pectin solubilisation in carrot sera and pectin depolymerisation in tomato sera. It was observed that the kinematic viscosity of carrot sera was mainly affected by the amount of solubilised pectin, whereas in tomato sera, the kinematic viscosity could mainly be explained in terms of polysaccharide chain length. The degree of methoxylation of pectin, which has a broader distribution in tomato sera than in carrot sera, seemed to have a less pronounced role in determining the kinematic viscosity. In general, it could be concluded that serum viscosity is mainly determined by the amount and size of the solubilised pectin. The influence of serum viscosity on the rheology of the studied purées was limited as the rheology of this type of system is largely determined by the particle properties of the dispersed phase. Springer Science+Business Media New York, 2012 Serum nationallicence Pectin nationallicence Viscosity nationallicence Carrot nationallicence Tomato nationallicence High-pressure homogenization nationallicence Moelants Katlijn Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 2457, 3001, Leuven, Belgium aut Jolie Ruben Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 2457, 3001, Leuven, Belgium aut Palmers Stijn Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 2457, 3001, Leuven, Belgium aut Cardinaels Ruth Department of Chemical Engineering, Laboratory of Applied Rheology and Polymer Processing, KU Leuven, Willem de Croylaan 46, 2423, 3001, Leuven, Belgium aut Christiaens Stefanie Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 2457, 3001, Leuven, Belgium aut Van Buggenhout Sandy Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 2457, 3001, Leuven, Belgium aut Van Loey Ann Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 2457, 3001, Leuven, Belgium aut Moldenaers Paula Department of Chemical Engineering, Laboratory of Applied Rheology and Polymer Processing, KU Leuven, Willem de Croylaan 46, 2423, 3001, Leuven, Belgium aut Hendrickx Marc Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 2457, 3001, Leuven, Belgium aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2870-2883 1935-5130 6:10<2870 2013 6 11947 https://doi.org/10.1007/s11947-012-1004-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1004-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Moelants Katlijn Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 2457, 3001, Leuven, Belgium aut NATIONALLICENCE 700 1- Jolie Ruben Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 2457, 3001, Leuven, Belgium aut NATIONALLICENCE 700 1- Palmers Stijn Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 2457, 3001, Leuven, Belgium aut NATIONALLICENCE 700 1- Cardinaels Ruth Department of Chemical Engineering, Laboratory of Applied Rheology and Polymer Processing, KU Leuven, Willem de Croylaan 46, 2423, 3001, Leuven, Belgium aut NATIONALLICENCE 700 1- Christiaens Stefanie Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 2457, 3001, Leuven, Belgium aut NATIONALLICENCE 700 1- Van Buggenhout Sandy Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 2457, 3001, Leuven, Belgium aut NATIONALLICENCE 700 1- Van Loey Ann Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 2457, 3001, Leuven, Belgium aut NATIONALLICENCE 700 1- Moldenaers Paula Department of Chemical Engineering, Laboratory of Applied Rheology and Polymer Processing, KU Leuven, Willem de Croylaan 46, 2423, 3001, Leuven, Belgium aut NATIONALLICENCE 700 1- Hendrickx Marc Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 2457, 3001, Leuven, Belgium aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2870-2883 1935-5130 6:10<2870 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer