The purpose of this investigation was to study the role of pectin
in protecting casein from coagulation by heat and acid during the
preparation of tomato soup. Three varieties of tomatoes were used
for the study, Ace, Improved Garden State and Campbell 146, and
each variety was processed two ways,...
The primary purpose of this study was to try to (1) provide information on the chemical nature, including turbidity formation, of polygalacturonic acid in different concentrations of NaCl solution. (2) use turbidity formation characteristics to develop an assay for determining the activities polygalacturonic acid depolymerases by using a polyelectrolyte. (3)...