title: Pectin-chitosan interactions and gel formation.
abstract: The effect of chitosan concentration on the gelation of pectins differing in charge density and distribution was examined, through the determination of gel stiffness and the binding of chitosan to the gel network. Chitosan acts as a crosslinker of concentrated pectin solutions, with its effectiveness showing a dependency on charge on the pectin. The networks produced are clear even under conditions of charge neutralisation.
authors.affiliation: Division of Food Materials Science, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
authors.forename: Mariya
authors.initials: M
authors.lastname: Marudova
authors.forename: Alistair J
authors.initials: AJ
authors.lastname: MacDougall
authors.forename: Stephen G
authors.initials: SG
authors.lastname: Ring
mesh_terms: D048271:Chitosan / Q000737:chemistry*; D005782:Gels / Q000737:chemistry; D010368:Pectins / Q000737:chemistry*; D011485:Protein Binding; D017550:Spectroscopy, Fourier Transform Infrared; D013997:Time Factors
chemical_list: D005782:Gels; D010368:Pectins; D048271:Chitosan