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Effects of Calcium, pH, and Blockiness on Kinetic Rheological Behavior and Microstructure of HM Pectin Gels

Caroline Löfgren (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; Stephanie Guillotin ; Hanne Evenbratt (Institutionen för kemi- och bioteknik, Farmaceutisk teknologi) ; Henk Schols ; Anne-Marie Hermansson (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap)
Biomacromolecules (1525-7797). Vol. 6 (2005), 2, p. 646-652.
[Artikel, refereegranskad vetenskaplig]

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.



Denna post skapades 2013-06-11. Senast ändrad 2013-06-12.
CPL Pubid: 178262

 

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Institutioner (Chalmers)

Institutionen för kemi- och bioteknik, Livsmedelsvetenskap (2005-2014)
Institutionen för kemi- och bioteknik, Farmaceutisk teknologi (2005-2014)

Ämnesområden

Polymerkemi

Chalmers infrastruktur