Kinetics and thermal behaviour of the structure formation process in HMP/sucrose gelation.
The concentration and temperature dependence of the gelation kinetics of high-methoxyl pectin (HMP; 60% sucrose, pH 3) was investigated using measurements of small-amplitude oscillatory shear. The rate of gelation close to the gel point can be described as a second-order rate process using the kinetic model of Ross-Murphy (Carbohydr. Polym. 1991, 14, 281) and a critical exponent close to that predicted by the percolation approach. The modulus after a long ageing time showed a power concentration dependence with an exponent around 3.1, higher than the classical square of concentration dependence, which was probably either due to the nonequilibrium state of the HMP gels even after long ageing times, or due to the proximity of the concentration range studied to the critical gelling concentration. The gelation rate of HMP/sucrose systems is strongly dependent on the temperature. An Arrhenius relationship was applied to describe this dependence. Two different processes are proposed to explain the discontinuity observed, each one having rates with different temperature dependence. The applicable kinetics at longer times are quite different, with a lower dependence on polymer concentration and ageing temperature. A non-isothermal kinetic model was used to describe the gelation process of the HMP/sucrose system during cooling.
da Silva
J A
JA
Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto.
Gonçalves
M P
MP
Rao
M A
MA
D005524:Food Technology; D005782:Gels; D007700:Kinetics; D046911:Macromolecular Substances; D015394:Molecular Structure; D010368:Pectins / Q000737:chemistry*; D013395:Sucrose / Q000737:chemistry*; D013816:Thermodynamics
D005782:Gels; D046911:Macromolecular Substances; D013395:Sucrose; D010368:Pectins