PROTEASES FROM CELL CULTURE OF Bromelia hemisphaerica ...

FSB1 – 2004
Food Science and Biotechnology in Developing Countries
Table 2. Texture profile analysis of pectin gels in the presence of 35 mM CaCl2 at 2% pectin solution.
Hardness
(N)
Cohesiveness
Springiness
(S)
Gumminess
(N)
Chewiness
(N·S)
B-Pec 0.80 a 0.67 a 1.52 a 0.53 a 0.81 a
U-Pec 0.88 a 0.65 a 2.07 a 0.57 a 1.20 a
a Mean values with different superscript in the same column are not significantly different at p < 0.05. (B-
Pec): SP-unbound and HP- bound PME modified pectin. (U-Pec): SP-unbound and HP- unbound PME
modified pectin. O-Pec and other fractionated pectins did not gel in the presence of 35mM CaCl2.
Volume (%)
7
6
5
4
3
2
1
0
0.01 0.1 1 10 100 1000 10000
Diameter (um)
Figure 4. Particle size distribution of 1% dispersion of casein with pectins (10:1) in acetate buffer, pH 3.8.
Percentage transmittance at 650nm values given in legend.
(CO): casein with O-Pec, (CB): casein with B-Pec, (CU): casein with U-Pec
Casein
CO
CU
CB