Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 351689
Title Microstructure and Kinetic Rheological Behavior of Amidated and Nonamidated LM Pectin Gels
Author(s) Lofgren, C.; Guillotin, S.E.; Hermansson, A.M.
Source Biomacromolecules 7 (2006)1. - ISSN 1525-7797 - p. 114 - 121.
DOI https://doi.org/10.1021/bm050459r
Department(s) Food Chemistry
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2006
Keyword(s) low-methoxyl pectin - gelation - temperature - sucrose - acids - ph
Abstract The microstructure, kinetics of gelation, and rheological properties have been investigated for gels of nonamidated pectin (C30), amidated pectin (G), and saponified pectin (sG) at different pH values, both with and without sucrose. The low-methoxyl (LM) pectin gels were characterized in the presence of Ca2+ by oscillatory measurements and transmission electron microscopy (TEM). The appearance of the gel microstructure varied with the pH, the gel structure being sparse and aggregated at pH 3 but dense and somewhat entangled at pH 7. During gel formation of pectins G and C30 at pH 3 there was a rapid increase in G' initially followed by a small increase with time. At pH 7 G' increased very rapidly at first but then remained constant. The presence of sucrose influenced neither the kinetic behavior nor the microstructure of the gels but strongly increased the storage modulus. Pectins G and C30 showed large variations in G' at pH values 3, 4, 5, and 7 in the presence of sucrose, and the maximum in G' in the samples occurred at different pH values. Due to its high Ca2+ sensitivity, pectin sG had a storage modulus that was about 50 times higher than that of its mother pectin G at pH 7.
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