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Rheological characterization of acid pectin samples in the absence and presence of monovalent ions
SIK – Institutet för livsmedel och bioteknik.
2014 (English)In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 113, 336-343 p.Article in journal (Refereed)
Abstract [en]

Pectins are traditionally divided into two groups, high methoxy and low methoxy. The groupings determine the charge of the pectin and the gelation mechanism. However, not as yet extensively studied is the impact on gelation of the distribution of the charges as characterized by an absolute degree of blockiness (DBabs). The aim of this study was to characterize rheologically the acid gelation of a pectin with a high DBabs and a degree of methyl esterification of ?37%, in the absence and presence of monovalent ions. The results obtained suggest that a pectin with a blocky charge distribution at pH conditions close to or below the pKa exhibits weak gel-like properties at intermediate frequencies, despite the absence of a permanent network structure. The addition of monovalent ions changed the rheological behavior to resemble that of a strong gel whose properties depended on the type and concentration of the ions. © 2014 The Authors.

Place, publisher, year, edition, pages
2014. Vol. 113, 336-343 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8422DOI: 10.1016/j.carbpol.2014.06.090OAI: oai:DiVA.org:ri-8422DiVA: diva2:966293
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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