The DOI matches its Crossref record; 33 of the 33 references it cites were found in a registry or an index.
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices
Open accessAbstract
The use of Fourier transform infrared (FT-IR) spectroscopy as a method for routine analysis of the degree of methylesterification (DM) of pectin was validated. The relationship between the ratio of the intensity of the peak at around 1740cm(-1) (due to ester carbonyl group stretching) to the sum of the intensities of the peaks at around 1740 and 1630-1600cm(-1) (due to carboxylate group stretching) and the DM of pectin in model and real systems was investigated. In model systems of low to medium DM with low added protein (⩽20%), accurate DM determinations were obtained without spectra deconvolution whilst for medium to high DM pectin with high added protein (⩾30%), peak deconvolution was vital. In real systems, good DM determinations were obtained without peak deconvolution except for broccoli-derived samples. Considering that broccoli is a protein-rich vegetable, better determinations of the DM were obtained using deconvoluted FT-IR spectra.
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Cites
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Cited by
Putnik, P., Bursać Kovačević, D., Režek Jambrak, A., Barba, F., Cravotto, G., Binello, A., Lorenzo, J., & Shpigelman, A. (2017) · Molecules · doi:10.3390/molecules22050680 · Cited by 355
Self-citationDranca, F., & Oroian, M. (2018) · Food Research International · doi:10.1016/j.foodres.2018.06.065 · Cited by 344
Verkempinck, S. H. E., Kyomugasho, C., Salvia-Trujillo, L., Denis, S., Bourgeois, M., Van Loey, A. M., Hendrickx, M. E., & Grauwet, T. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.07.014 · Cited by 173
Self-citationVancauwenberghe, V., Verboven, P., Lammertyn, J., & Nicolaï, B. (2018) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2018.01.008 · Cited by 96
Relations between Digestibility and Structures of Pumpkin Starches and Pectins
Bai, Y., Zhang, M., Chandra Atluri, S., Chen, J., & Gilbert, R. G. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105894 · Cited by 61
Metadata
- Authors
- Kyomugasho, C., Christiaens, S., Shpigelman, A., Van Loey, A. M., & Hendrickx, M. E.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2015-06
- Volume
- 176
- Pages
- 82-90
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2046070997
- Cited by
- 302
- References
- 33
- FWCI
- 8.97
- Type
- journal article
- Language
- en
- Open access
- green
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- Kyomugasho, C., Christiaens, S., Shpigelman, A., Van Loey, A. M., & Hendrickx, M. E. (2015). FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices. Food Chemistry. https://doi.org/10.1016/j.foodchem.2014.12.033
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