437
Pectin, 189, 197, 202
anionic polysaccharide, 127
applications
active packaging and food preservation,
157, 158
delivery of probiotics, 154, 155
emylsifying agent, 156, 157
source of prebiotics, 155, 156
cancer, 129, 159, 160
cholesterol, 158, 159
classification, 129, 130
egg box structure, 129
gelling property, 129
hydroxyl and the carboxyl groups, 129
isolation
cell matrix, 130
conventional acid extraction, 131
direct boiling and microwave
heating, 130
enzymatic methods, 133
industrial extraction, 131
modification techniques
blending, 152
chemical treatment, 152
enzymatic treatment, 151
graft copolymerization, 153
physical treatment, 150, 151
sun drying modification, 154
thiolation, 153, 154
physicochemical properties, 128
purification, 138, 139
solution behaviour
ALMP, 147
gelation process, 147, 148
gel forming, 142
HMP, 143–145
intermolecular interactions, 142
LMP, 145, 146
molecules, 142
Newtonian behaviour, 142
rheology, 148
shear rate, 143
viscosity, 142
sugar industry, 128
Pectin acetyl esterase (PAE), 151
Pectinase, 324, 325
Pectin methyl-esterase (PME), 131, 139,
149, 151
Pelargonium graveolens, 420
Pentosans, 173–178
Phenolic acid derivatives, 358
Phosphatidylcholine, 395
Phosphoglycerides, 394
Phospholipids, 394
Phosphorylation, 105
Photo-chemically induced nuclear polarization
(photo CIDNP), 314–315
Physicochemical properties
gelatinization
calorimetry, 8
double helical and crystalline
structures, 7
endothermic process, 7
hydration, 7
measurement, 8
plasticizers, 8
swelling, 7
pasting properties, 9, 10
retrogradation
Avarami equation, 8
cereal, 8
ΔHret, 9
DSC, 9
syneresis, 8
Phytosterols, 414
Plant fats, 392
Plasticizers, 60
Pleurotus tuberregium, 99
Polyacrylamide gel electrophoresis
(PAGE), 283
Polyacrylamide gels (PAG), 287
Poly lactic acid (PLA), 61
Polypeptide chain, 301
Polyphenols, 417
Polysaccharide-peptide complex (PSP), 110
Polysaccharides, 102
Polyunsaturated fatty acids (PUFAs), 397,
405, 414, 415, 419
Polyvinyl alcohol (PVOH), 61
Polyvinylidene difluoride (PVDF), 283
Post translational covalent modifications, 212
Preferential hydration, 144
Pressurized hot water extraction (PHWE), 136
Pressurized water extraction (PWE), 95
Proanthocyanidins (PACs), 358
Propionic acid (PRO), 223
Prosthetic groups, 299, 301
Protein based nanoparticles (PBNs)
caseins, 362
cereal proteins, 360, 361
coacervation, 364
electrospinning, 369
electrospraying, 369
encapsulation techniques, 364
gelatins, 363
high pressure homogenisation, 366
legume proteins, 361
microfluidisation, 366, 367
Index
Pectin, 189, 197, 202
anionic polysaccharide, 127
applications
active packaging and food preservation,
157, 158
delivery of probiotics, 154, 155
emylsifying agent, 156, 157
source of prebiotics, 155, 156
cancer, 129, 159, 160
cholesterol, 158, 159
classification, 129, 130
egg box structure, 129
gelling property, 129
hydroxyl and the carboxyl groups, 129
isolation
cell matrix, 130
conventional acid extraction, 131
direct boiling and microwave
heating, 130
enzymatic methods, 133
industrial extraction, 131
modification techniques
blending, 152
chemical treatment, 152
enzymatic treatment, 151
graft copolymerization, 153
physical treatment, 150, 151
sun drying modification, 154
thiolation, 153, 154
physicochemical properties, 128
purification, 138, 139
solution behaviour
ALMP, 147
gelation process, 147, 148
gel forming, 142
HMP, 143–145
intermolecular interactions, 142
LMP, 145, 146
molecules, 142
Newtonian behaviour, 142
rheology, 148
shear rate, 143
viscosity, 142
sugar industry, 128
Pectin acetyl esterase (PAE), 151
Pectinase, 324, 325
Pectin methyl-esterase (PME), 131, 139,
149, 151
Pelargonium graveolens, 420
Pentosans, 173–178
Phenolic acid derivatives, 358
Phosphatidylcholine, 395
Phosphoglycerides, 394
Phospholipids, 394
Phosphorylation, 105
Photo-chemically induced nuclear polarization
(photo CIDNP), 314–315
Physicochemical properties
gelatinization
calorimetry, 8
double helical and crystalline
structures, 7
endothermic process, 7
hydration, 7
measurement, 8
plasticizers, 8
swelling, 7
pasting properties, 9, 10
retrogradation
Avarami equation, 8
cereal, 8
ΔHret, 9
DSC, 9
syneresis, 8
Phytosterols, 414
Plant fats, 392
Plasticizers, 60
Pleurotus tuberregium, 99
Polyacrylamide gel electrophoresis
(PAGE), 283
Polyacrylamide gels (PAG), 287
Poly lactic acid (PLA), 61
Polypeptide chain, 301
Polyphenols, 417
Polysaccharide-peptide complex (PSP), 110
Polysaccharides, 102
Polyunsaturated fatty acids (PUFAs), 397,
405, 414, 415, 419
Polyvinyl alcohol (PVOH), 61
Polyvinylidene difluoride (PVDF), 283
Post translational covalent modifications, 212
Preferential hydration, 144
Pressurized hot water extraction (PHWE), 136
Pressurized water extraction (PWE), 95
Proanthocyanidins (PACs), 358
Propionic acid (PRO), 223
Prosthetic groups, 299, 301
Protein based nanoparticles (PBNs)
caseins, 362
cereal proteins, 360, 361
coacervation, 364
electrospinning, 369
electrospraying, 369
encapsulation techniques, 364
gelatins, 363
high pressure homogenisation, 366
legume proteins, 361
microfluidisation, 366, 367
Index