Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches
Two cultivars of peaches (‘Cangfangzaosheng’ and ‘Songsenzaosheng’) were stored at 2°C, 8°C and 15°C for maximum of 41 days. The nanostructural changes of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) of all cultivars were analyzed qualitatively and quantitatively by atomic force micro...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zhang, Lifen [verfasserIn] Chen, Fusheng [verfasserIn] Yang, Hongshun [verfasserIn] Ye, Xingqian [verfasserIn] Sun, Xiaoyang [verfasserIn] Liu, Donghong [verfasserIn] Yang, Bao [verfasserIn] An, Hongjie [verfasserIn] Deng, Yun [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2011 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Carbohydrate polymers - Amsterdam [u.a.] : Elsevier Science, 1981, 87, Seite 816-821 |
|---|---|
| Übergeordnetes Werk: |
volume:87 ; pages:816-821 |
| DOI / URN: |
10.1016/j.carbpol.2011.08.074 |
|---|
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ELV006768717 |
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| 245 | 1 | 0 | |a Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches |
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| 520 | |a Two cultivars of peaches (‘Cangfangzaosheng’ and ‘Songsenzaosheng’) were stored at 2°C, 8°C and 15°C for maximum of 41 days. The nanostructural changes of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) of all cultivars were analyzed qualitatively and quantitatively by atomic force microscopy (AFM). The results show that long linear single pectin chains of peach were detached and the percentage of small width chains increased during storage. This phenomenon was also found with increased storage temperature. Moreover, the widths of pectin molecules of both peach cultivars were similar and very regular. Combined with previous reports, the results indicate that nanostructural degradations of pectin widths might be independent of their chemical content changes. | ||
| 650 | 4 | |a Atomic force microscopy (AFM) | |
| 650 | 4 | |a Pectin | |
| 650 | 4 | |a Nanostructure | |
| 650 | 4 | |a Peach | |
| 650 | 4 | |a Storage | |
| 700 | 1 | |a Chen, Fusheng |e verfasserin |4 aut | |
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| 700 | 1 | |a Sun, Xiaoyang |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Donghong |e verfasserin |4 aut | |
| 700 | 1 | |a Yang, Bao |e verfasserin |4 aut | |
| 700 | 1 | |a An, Hongjie |e verfasserin |4 aut | |
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10.1016/j.carbpol.2011.08.074 doi (DE-627)ELV006768717 (ELSEVIER)S0144-8617(11)00758-2 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl 49.25 bkl Zhang, Lifen verfasserin aut Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches 2011 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Two cultivars of peaches (‘Cangfangzaosheng’ and ‘Songsenzaosheng’) were stored at 2°C, 8°C and 15°C for maximum of 41 days. The nanostructural changes of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) of all cultivars were analyzed qualitatively and quantitatively by atomic force microscopy (AFM). The results show that long linear single pectin chains of peach were detached and the percentage of small width chains increased during storage. This phenomenon was also found with increased storage temperature. Moreover, the widths of pectin molecules of both peach cultivars were similar and very regular. Combined with previous reports, the results indicate that nanostructural degradations of pectin widths might be independent of their chemical content changes. Atomic force microscopy (AFM) Pectin Nanostructure Peach Storage Chen, Fusheng verfasserin aut Yang, Hongshun verfasserin aut Ye, Xingqian verfasserin aut Sun, Xiaoyang verfasserin aut Liu, Donghong verfasserin aut Yang, Bao verfasserin aut An, Hongjie verfasserin aut Deng, Yun verfasserin aut Enthalten in Carbohydrate polymers Amsterdam [u.a.] : Elsevier Science, 1981 87, Seite 816-821 Online-Ressource (DE-627)306717611 (DE-600)1501516-6 (DE-576)109967178 1879-1344 nnns volume:87 pages:816-821 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 49.25 Lebensmittelkunde Ernährungslehre AR 87 816-821 |
| spelling |
10.1016/j.carbpol.2011.08.074 doi (DE-627)ELV006768717 (ELSEVIER)S0144-8617(11)00758-2 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl 49.25 bkl Zhang, Lifen verfasserin aut Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches 2011 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Two cultivars of peaches (‘Cangfangzaosheng’ and ‘Songsenzaosheng’) were stored at 2°C, 8°C and 15°C for maximum of 41 days. The nanostructural changes of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) of all cultivars were analyzed qualitatively and quantitatively by atomic force microscopy (AFM). The results show that long linear single pectin chains of peach were detached and the percentage of small width chains increased during storage. This phenomenon was also found with increased storage temperature. Moreover, the widths of pectin molecules of both peach cultivars were similar and very regular. Combined with previous reports, the results indicate that nanostructural degradations of pectin widths might be independent of their chemical content changes. Atomic force microscopy (AFM) Pectin Nanostructure Peach Storage Chen, Fusheng verfasserin aut Yang, Hongshun verfasserin aut Ye, Xingqian verfasserin aut Sun, Xiaoyang verfasserin aut Liu, Donghong verfasserin aut Yang, Bao verfasserin aut An, Hongjie verfasserin aut Deng, Yun verfasserin aut Enthalten in Carbohydrate polymers Amsterdam [u.a.] : Elsevier Science, 1981 87, Seite 816-821 Online-Ressource (DE-627)306717611 (DE-600)1501516-6 (DE-576)109967178 1879-1344 nnns volume:87 pages:816-821 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 49.25 Lebensmittelkunde Ernährungslehre AR 87 816-821 |
| allfields_unstemmed |
10.1016/j.carbpol.2011.08.074 doi (DE-627)ELV006768717 (ELSEVIER)S0144-8617(11)00758-2 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl 49.25 bkl Zhang, Lifen verfasserin aut Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches 2011 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Two cultivars of peaches (‘Cangfangzaosheng’ and ‘Songsenzaosheng’) were stored at 2°C, 8°C and 15°C for maximum of 41 days. The nanostructural changes of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) of all cultivars were analyzed qualitatively and quantitatively by atomic force microscopy (AFM). The results show that long linear single pectin chains of peach were detached and the percentage of small width chains increased during storage. This phenomenon was also found with increased storage temperature. Moreover, the widths of pectin molecules of both peach cultivars were similar and very regular. Combined with previous reports, the results indicate that nanostructural degradations of pectin widths might be independent of their chemical content changes. Atomic force microscopy (AFM) Pectin Nanostructure Peach Storage Chen, Fusheng verfasserin aut Yang, Hongshun verfasserin aut Ye, Xingqian verfasserin aut Sun, Xiaoyang verfasserin aut Liu, Donghong verfasserin aut Yang, Bao verfasserin aut An, Hongjie verfasserin aut Deng, Yun verfasserin aut Enthalten in Carbohydrate polymers Amsterdam [u.a.] : Elsevier Science, 1981 87, Seite 816-821 Online-Ressource (DE-627)306717611 (DE-600)1501516-6 (DE-576)109967178 1879-1344 nnns volume:87 pages:816-821 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 49.25 Lebensmittelkunde Ernährungslehre AR 87 816-821 |
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10.1016/j.carbpol.2011.08.074 doi (DE-627)ELV006768717 (ELSEVIER)S0144-8617(11)00758-2 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl 49.25 bkl Zhang, Lifen verfasserin aut Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches 2011 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Two cultivars of peaches (‘Cangfangzaosheng’ and ‘Songsenzaosheng’) were stored at 2°C, 8°C and 15°C for maximum of 41 days. The nanostructural changes of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) of all cultivars were analyzed qualitatively and quantitatively by atomic force microscopy (AFM). The results show that long linear single pectin chains of peach were detached and the percentage of small width chains increased during storage. This phenomenon was also found with increased storage temperature. Moreover, the widths of pectin molecules of both peach cultivars were similar and very regular. Combined with previous reports, the results indicate that nanostructural degradations of pectin widths might be independent of their chemical content changes. Atomic force microscopy (AFM) Pectin Nanostructure Peach Storage Chen, Fusheng verfasserin aut Yang, Hongshun verfasserin aut Ye, Xingqian verfasserin aut Sun, Xiaoyang verfasserin aut Liu, Donghong verfasserin aut Yang, Bao verfasserin aut An, Hongjie verfasserin aut Deng, Yun verfasserin aut Enthalten in Carbohydrate polymers Amsterdam [u.a.] : Elsevier Science, 1981 87, Seite 816-821 Online-Ressource (DE-627)306717611 (DE-600)1501516-6 (DE-576)109967178 1879-1344 nnns volume:87 pages:816-821 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 49.25 Lebensmittelkunde Ernährungslehre AR 87 816-821 |
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10.1016/j.carbpol.2011.08.074 doi (DE-627)ELV006768717 (ELSEVIER)S0144-8617(11)00758-2 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl 49.25 bkl Zhang, Lifen verfasserin aut Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches 2011 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Two cultivars of peaches (‘Cangfangzaosheng’ and ‘Songsenzaosheng’) were stored at 2°C, 8°C and 15°C for maximum of 41 days. The nanostructural changes of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) of all cultivars were analyzed qualitatively and quantitatively by atomic force microscopy (AFM). The results show that long linear single pectin chains of peach were detached and the percentage of small width chains increased during storage. This phenomenon was also found with increased storage temperature. Moreover, the widths of pectin molecules of both peach cultivars were similar and very regular. Combined with previous reports, the results indicate that nanostructural degradations of pectin widths might be independent of their chemical content changes. Atomic force microscopy (AFM) Pectin Nanostructure Peach Storage Chen, Fusheng verfasserin aut Yang, Hongshun verfasserin aut Ye, Xingqian verfasserin aut Sun, Xiaoyang verfasserin aut Liu, Donghong verfasserin aut Yang, Bao verfasserin aut An, Hongjie verfasserin aut Deng, Yun verfasserin aut Enthalten in Carbohydrate polymers Amsterdam [u.a.] : Elsevier Science, 1981 87, Seite 816-821 Online-Ressource (DE-627)306717611 (DE-600)1501516-6 (DE-576)109967178 1879-1344 nnns volume:87 pages:816-821 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 49.25 Lebensmittelkunde Ernährungslehre AR 87 816-821 |
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540 660 DE-600 58.34 bkl 49.25 bkl Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches Atomic force microscopy (AFM) Pectin Nanostructure Peach Storage |
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Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches |
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Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches |
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Zhang, Lifen |
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Zhang, Lifen Chen, Fusheng Yang, Hongshun Ye, Xingqian Sun, Xiaoyang Liu, Donghong Yang, Bao An, Hongjie Deng, Yun |
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effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches |
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Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches |
| abstract |
Two cultivars of peaches (‘Cangfangzaosheng’ and ‘Songsenzaosheng’) were stored at 2°C, 8°C and 15°C for maximum of 41 days. The nanostructural changes of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) of all cultivars were analyzed qualitatively and quantitatively by atomic force microscopy (AFM). The results show that long linear single pectin chains of peach were detached and the percentage of small width chains increased during storage. This phenomenon was also found with increased storage temperature. Moreover, the widths of pectin molecules of both peach cultivars were similar and very regular. Combined with previous reports, the results indicate that nanostructural degradations of pectin widths might be independent of their chemical content changes. |
| abstractGer |
Two cultivars of peaches (‘Cangfangzaosheng’ and ‘Songsenzaosheng’) were stored at 2°C, 8°C and 15°C for maximum of 41 days. The nanostructural changes of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) of all cultivars were analyzed qualitatively and quantitatively by atomic force microscopy (AFM). The results show that long linear single pectin chains of peach were detached and the percentage of small width chains increased during storage. This phenomenon was also found with increased storage temperature. Moreover, the widths of pectin molecules of both peach cultivars were similar and very regular. Combined with previous reports, the results indicate that nanostructural degradations of pectin widths might be independent of their chemical content changes. |
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Two cultivars of peaches (‘Cangfangzaosheng’ and ‘Songsenzaosheng’) were stored at 2°C, 8°C and 15°C for maximum of 41 days. The nanostructural changes of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) of all cultivars were analyzed qualitatively and quantitatively by atomic force microscopy (AFM). The results show that long linear single pectin chains of peach were detached and the percentage of small width chains increased during storage. This phenomenon was also found with increased storage temperature. Moreover, the widths of pectin molecules of both peach cultivars were similar and very regular. Combined with previous reports, the results indicate that nanostructural degradations of pectin widths might be independent of their chemical content changes. |
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Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches |
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