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Effects of calcium, pH, and blockiness on kinetic rheological behavior and microstructure of HM pectin gels
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2005 (English)In: Biomacromolecules, ISSN 1525-7797, E-ISSN 1526-4602, Vol. 6, no 2, p. 646-652Article in journal (Refereed)
Abstract [en]

The kinetic behavior during gel formation and the microstructure of 0.75% high methoxyl (HM) pectin gels in 60% sucrose have been investigated by oscillatory measurements and transmission electron microscopy for three comparable citrus pectin samples differing in their degree of blockiness (DB). Ca2+ addition at pH 3.0 resulted in faster gel formation and a lower storage modulus after 3 h for gels of the blockwise pectin A. For gels of the randomly esterified pectin B, the Ca2+ addition resulted in faster gel formation and a higher storage modulus at pH 3.0. At pH 3.5, both pectins A and B were reinforced by the addition of Ca2+. In the absence of Ca2+, the shortest gelation time was obtained for the sample with the highest DB. Microstructural characterization of the gel network, 4 and 20 h after gel preparation, showed no visible changes on a nanometer scale. The microstructure of pectins A and B without Ca2+ was similar, whereas the presence of Ca2+ in pectin A resulted in an inhomogeneous structure. © 2005 American Chemical Society.

Place, publisher, year, edition, pages
2005. Vol. 6, no 2, p. 646-652
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8395DOI: 10.1021/bm049619+PubMedID: 15762625OAI: oai:DiVA.org:ri-8395DiVA, id: diva2:966266
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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SIK – Institutet för livsmedel och bioteknik
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