HTM 2700 Lecture Notes - Lecture 15: Hydrogen Bond, Hemicellulose, Compote

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

January 20 2016 effect of cooking on pectic substances - last lecture. Acid (added or naturally occurring organic acids) speeds up rate of protopectin solubilization. Sugar slows down protopectin solubilization by forming hydrogen bonds with protopectin. Sugar will h bond to protopectin (the glue between walls) so it will stay. The sugar is sweet - it is your sweet heart so it will hydrogen bond -> they keep things together. Whenever you are cooking with sugar - you will always have that hydrogen bond with protopectin and it will stay there and stabilize it cooking fresh fruit. Organic acids in fruit speed this process. Sugar slows solubilization of protopectin increase in translucency during cooking of fruits and vegetables. The intercellular space in a plant cell contains pectic substances and oxygen (o2) The oxygen within the plant cell is easy to see with pears, apples etc. Oxygen gives raw fruits and vegetables opaque appearance.