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Título: | Changes in pectic polysaccharides during elaboration of table olives |
Autor: | Heredia Moreno, Antonia CSIC ; Guillén-Bejarano, Rafael ; Sánchez, Coral; Jiménez Araujo, Ana CSIC ORCID ; Fernández-Bolaños Guzmán, Juan CSIC ORCID | Fecha de publicación: | 1996 | Editor: | Elsevier | Citación: | Progress in Biotechnology 14: 569-576 (1996) | Resumen: | A traditional system for the preparation of table olives, involves a treatment of the fresh fruit with a solution of NaOH to hydrolised the bitter glycoside oleuropein, followed by a lactic fermentation in brine. The modifications that take place on pectic polysaccharides of olives (Manzanilla variety) during this process was studied. Processing induced a net loss of polysaccharides soluble in sodium carbonate and a paralel accumulation of water and Imidazole/HCl soluble polysaccharides. A general decrease of the apparent molecular weight of water and carbonate soluble polysaccharides was also detected. | Versión del editor: | https://doi.org/10.1016/S0921-0423(96)80287-5 | URI: | http://hdl.handle.net/10261/332695 | DOI: | 10.1016/S0921-0423(96)80287-5 | ISSN: | 0921-0423 |
Aparece en las colecciones: | (IG) Artículos |
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