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Chemical Changes in Food During Processing pp 347–372Cite as

Changes in Pectin and Cellulose during Processing

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Abstract

Polysaccharides provide much of the structure which gives a wide variety of foods desirable textural properties. Cellulose, pectin, and hemicellulose are the major polysaccharide components in the cell wall of all plant foods. Due to the complexities of these polysaccharides, the even greater complexity of the plant cell wall, and numerous experimental difficulties in working with these polysaccharides, much remains to be learned in establishing detailed structure-function relationships both for biological and technological functions. However, there has been rapid progress in understanding the physical and chemical properties of polysaccharides in recent years. As new information and new techniques are applied more intensively to problems of interest to food technologists, we are likely to see considerable progress in our understanding of the chemistry of food texture. The purpose of this chapter is to review recent developments in the chemistry of plant cell wall polysaccharides, particularly pectin and cellulose, as they may relate to the texture of fruits and vegetables.

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Authors and Affiliations

  1. Food Fermentation Laboratory, Agricultural Research Service, U.S. Department of Agriculture and North Carolina Agricultural Research Service, Department of Food Science, North Carolina State University, Raleigh, NC, 27695, USA

    R. F. McFeeters

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  1. R. F. McFeeters
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Editors and Affiliations

  1. Department of Food Science and Technology, University of California, Davis, California, USA

    Thomas Richardson

  2. Nabisco Brands, Inc., East Hanover, New Jersey, USA

    John W. Finley

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McFeeters, R.F. (1985). Changes in Pectin and Cellulose during Processing. In: Richardson, T., Finley, J.W. (eds) Chemical Changes in Food During Processing. ift Basic Symposium Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-1016-9_16

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