Pectin-chitosan interactions and gel formation.
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.
Marudova
Mariya
M
Division of Food Materials Science, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
MacDougall
Alistair J
AJ
Ring
Stephen G
SG
D048271:Chitosan / Q000737:chemistry*; D005782:Gels / Q000737:chemistry; D010368:Pectins / Q000737:chemistry*; D011485:Protein Binding; D017550:Spectroscopy, Fourier Transform Infrared; D013997:Time Factors
D005782:Gels; D010368:Pectins; D048271:Chitosan