Turkish Journal of Agriculture: Food Science and Technology (Sep 2019)

Interaction of Pectin with Food Components

  • Mehmet Koç,
  • Feyza Elmas

DOI
https://doi.org/10.24925/turjaf.v7i9.1360-1366.2613
Journal volume & issue
Vol. 7, no. 9
pp. 1360 – 1366

Abstract

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Pectin is a polysaccharide found naturally in the cell walls of plants. Pectin is included in the formulation of many foods due to its functional properties. The interaction of pectin with other ingredients in foods is very important because it affects the appearance, texture and emulsion stability of the final product. With the structural arrangements provided by pectin, different hardness confectionery products, reduced fat absorption products, acidified milk beverages etc. can be produced. In this review, the pectin interactions with protein, sugar, starch and other food components and their technological applications; interactions of lipids with pectin in the body for human health; fruit and vegetable canned process with calcium interaction is mentioned.

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