I am working on cell wall changes during boiling of vegetables.
One process that is probably involved is the beta-elimination of
pectins. Does anyone have ideas about methods used to determine
the extent of beta-elimination after treatment?
The samples are the cooking water and CDTA extracts of the walls.
Remco Vietor Department of Chemistry
remco at chem.gla.ac.uk J. Black Building
University of Glasgow
Glasgow G12 8QQ