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In humans, the extent of uncoupling is partially regulated by the genetic polymorphism Ala55Va1, in which the VV genotype uncouples at a lower rate than the AA genotype (1).
Further increases in fractionation would seem to require a fundamental change that uncouples fractionation and thickening.
Cooked fruits and vegetables lose much of their original firmness as heating uncouples the links in polymeric pectin, explains Bourne.