Physicochemical studies of pectin/poly-L-lysine gelation.
The effect of poly-L-lysine concentration and degree of polymerisation on the gelation of pectins differing in charge density and distribution was examined, through the determination of gel stiffness, swelling behaviour and the binding of poly-L-lysine to the gel network. Poly-L-lysine acts as a crosslinker of concentrated pectin solutions, with its effectiveness showing dependencies on pH and charge distribution on the pectin. Neutralisation of the anionic charge on the pectin with the polycationic peptide leads to gel opacity and eventually network collapse.
Marudova
Mariya
M
Division of Food Materials Science, Institute of Food Research, Norwich Research Park, Colney, NR4 7UA, Norwich, UK.
MacDougall
Alistair J
AJ
Ring
Stephen G
SG
D001704:Biopolymers / Q000737:chemistry; D002957:Citrus / Q000737:chemistry; D003432:Cross-Linking Reagents / Q000737:chemistry; D005782:Gels / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D009997:Osmotic Pressure; D010368:Pectins / Q000737:chemistry*; D011107:Polylysine / Q000737:chemistry*; D012995:Solubility; D014867:Water / Q000737:chemistry
D001704:Biopolymers; D003432:Cross-Linking Reagents; D005782:Gels; D014867:Water; D011107:Polylysine; D010368:Pectins