title: A novel pectin material: extraction, characterization and gelling properties.
abstract: A novel pectin was acid extracted from chickpea husk (CHP). CHP presented a 67% (w/w) of galacturonic acid, an intrinsic viscosity of 374 mL/g and a viscosimetric molecular weight of 110 kDa. Fourier transform infrared spectroscopy spectrum of CHP indicated a degree of esterification of about 10%. The CHP-calcium system formed ionic gels with a storage (G') modulus of 40 Pa and gel set time (G' > G″) of 3 min at 1% (w/v), and a G' of 131 Pa and gel set time of 1 min at 2% (w/v). The G' of CHP gels was not greatly affected by temperature. The results attained suggest that chickpea husk can be a potential source of a gelling pectin material.
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a la Victoria Km 0.6, Hermosillo, Sonora, México; E-Mails: vania@ciad.edu.mx (V.U.-O.); jalim@ciad.mx (J.L.-M.).
authors.forename: Vania
authors.initials: V
authors.lastname: Urias-Orona
authors.forename: Agustin
authors.initials: A
authors.lastname: Rascón-Chu
authors.forename: Jaime
authors.initials: J
authors.lastname: Lizardi-Mendoza
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Carvajal-Millán
authors.forename: Alfonso A
authors.initials: AA
authors.lastname: Gardea
authors.forename: Benjamín
authors.initials: B
authors.lastname: Ramírez-Wong
mesh_terms: D029863:Cicer / Q000737:chemistry; D005782:Gels / Q000737:chemistry*; D010368:Pectins / Q000737:chemistry*
chemical_list: D005782:Gels; D010368:Pectins