Hi All,
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.
Thanks,
Remco
--
Remco Vietor Department of Chemistry
remco at chem.gla.ac.uk J. Black Building
University of Glasgow
Glasgow G12 8QQ
U.K.
