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Get Improved Firmness In Calcified Diced Tomatoes By Temperature Activation Of Pectin Methylesterase

Cell wall. Calcium salts bind to blocks of free carboxylic acid groups along the polygalacturonic acid backbone of the pectin to form cross-links between pectin chains (Grant and others 1973). This increased cross-linking in the middle lamella leads to greater adhesion between cells and to a firmer texture. The extent to which added calcium can improve firmness is determined by the degree of methylesterification of the pectin chains. In MS 20050060 Submitted 1/26/05, Revised 3/4/05, Accepted 3/2.

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