加熱によるにんじんペクチンの変化

抄録

Effects of various cooking methods (e. g., a conventional cooker, a pressure cooker, and a microwave oven) on the texture, water soluble pectin, molecular weight distribution, and neutral sugars in carrot pectin were studied.
The results are as follows:
1) The breaking strength of cooked carrots decreased with increase of cooking time.
2) The amount of water soluble pectin increased with increase of cooking time.
3) There was negative correlation between the breaking strength of cooked carrots and the pectin solubility.
4) The molecular weight in the pectin tended to be low with high pressure cooking.
5) There were some difference in the amount of neutral sugars at the high molecular weight fraction in the gel filtration between a conventional cooker or a microwave oven and a pressure cooker.
6) Only glucose was found at the low molecular weight fraction.