Microstructure and kinetic rheological behavior of amidated and nonamidated LM pectin gels.
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 Ca(2+) 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 Ca(2+) sensitivity, pectin sG had a storage modulus that was about 50 times higher than that of its mother pectin G at pH 7.
Löfgren
Caroline
C
SIK, The Swedish Institute for Food and Biotechnology P.O. Box 5401, SE- 402 29 Göteborg, Sweden.
Guillotin
Stéphanie
S
Hermansson
Anne-Marie
AM
D000577:Amides / Q000737:chemistry*; D005782:Gels / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008738:Methyl Ethers; D008854:Microscopy, Electron; D010368:Pectins / Q000737:chemistry* / Q000648:ultrastructure*; D012212:Rheology; D013395:Sucrose
D000577:Amides; D005782:Gels; D008738:Methyl Ethers; D013395:Sucrose; D010368:Pectins