For a project where we're trying to understand how some crop varieties aren't so adapted to the transformation process for Mustard paste (Sinapis alba & brassica juncea).

Between two different varieties, one so good on the structural level, the other leading to a less dense paste, the pectin rate per grain is the same, but not the global amount of polysaccharides : does the amount of other polysaccharides may affect the functional properties of Pectins leading to undesired textures ? and how the ratio Pectin/polysaccharides may play a role on this process ?

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