Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels

Carbohydrate Polymers

Volumn 42, Issue 3, 2000, Pages 245-259

  Evageliou, V ^a   Richardson, R K ^a   Morris, E R ^b  

^a CRANFIELD UNIVERSITY   (United Kingdom)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ANNEALING; COOLING; DISSOLUTION; ESTERS; FRUCTOSE; GELS; GLUCOSE; HYDROPHOBICITY; PH EFFECTS; RHEOLOGY; THERMAL CYCLING; THERMAL EFFECTS;

LOSS MODULI; METHOXY PECTIN;

CARBOHYDRATES;

EID: 0033891275     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(99)00191-5     Document Type: Article

References (26)

1. Christensen, S.H. (1986). Pectins. In M. Glicksman, Food Hydrocolloids, vol. 3 (pp. 205-230). Boca Raton, FL: CRC Press.
2. Durrand D., Delsanti M., Adam M., Luck J.M. Frequency dependence of viscoelastic properties of branched polymers near gelation threshold. Europhysics Letters. 3:1987;297-301.
3. Evageliou, V., Richardson, R. K., & Morris, E. R. (2000a). Effect of oxidised starch on high methoxy pectin-sucrose gels formed by rapid quenching. Carbohydrate Polymers, 42, 219-232.
4. Evageliou, V., Richardson, R. K., & Morris, E. R. (2000b). Co-gelation of high methoxy pectin with oxidised starch or potato maltodextrin. Carbohydrate Polymers, 42, 233-243.
5. Evageliou, V., Richardson, R. K., & Morris, E. R. (2000c). Effect of sucrose, glucose and fructose on gelation of oxidised starch. Carbohydrate Polymers, 42, 261-272.
6. Gilsenan, P. M., Richardson, R. K., & Morris, E. R. (2000). Thermally-reversible acid-induced gelation of low-methoxy pectin, Carbohydrate Polymers, 41, 339-349.
7. Jansson P.-E., Lindberg B., Sandford P.A. Structural studies of gellan gum, an extracellular polysaccharide elaborated by Pseudomonas elodea. Carbohydrate Research. 124:1983;135-139.
8. Kuo M.-S., Mort A.J., Dell A. Identification and location of L-glycerate, an unusual acyl substituent in gellan gum. Carbohydrate Research. 156:1986;173-187.
9. May C.D., Stainsby G. Factors affecting pectin gelation. Phillips G.O., Wedlock D.J., Williams P.A. Gums and Stabilisers for the Food Industry. 1986;515-523 Elsevier, London.
10. Morris E.R., Norton I.T. Polysaccharide aggregation in solutions and gels. Wyn-Jones E., Gormally J. Aggregation Processes in Solution. 1983;549-593 Elsevier, Amsterdam.
11. Morris E.R., Gidley M.J., Murray E.J., Powell D.A., Rees D.A. Characterisation of pectin gelation under conditions of low water activity, by circular dichroism, competitive inhibition and mechanical properties. International Journal of Biological Macromolecules. 2:1980;327-330.
12. Nakamura K. Physico-chemical properties of aqueous sodium hyaluronate solutions. Nisinari K. Proceedings of 4th International Conference on Hydrocolloids. 2000;. Osaka, Japan.
13. Nilsson S., Piculell L., Malmsten M. Nature of macromolecular denaturation by urea and other cosolutes: experiments on agarose interpreted within a lattice model for adsorption from a mixed solvent. Journal of Physical Chemistry. 94:1990;5149-5154.
14. Nishinari K., Watase M. Effects of sugars and polyols on the gel-sol transition of kappa-carrageenan gels. Thermochimica Acta. 206:1992;149-162.
15. Oakenfull D., Scott A. Hydrophobic interactions in the gelation of high methoxy pectins. Journal of Food Science. 49:1984;1093-1098.
16. Oakenfull D., Scott A. Stabilisation of gelatin gels by sugars and polyols. Food Hydrocolloids. 1:1986;163-175.
17. O'Neill M.A., Selvendran R.R., Morris V.J. Structure of the acidic extracellular gelling polysaccharide produced by Pseudomonas elodea. Carbohydrate Research. 124:1983;123-133.
18. Plashchina I.G., Braudo E.E., Tolstoguzov V.B. Circular dichroism studies of pectin solutions. Carbohydrate Research. 60:1978;1-8.
19. Plashchina I.G., Semenova M.G., Slovokhotov Yu.L., Struchkov Yu.T., Braudo E.E., Tolstoguzov V.B., Ignatov G.I. Studies of the interaction of methanol with pectin in aqueous solution. Carbohydrate Polymers. 6:1986;1-13.
20. Rolin C. Pectin. Whistler R.L., BeMiller J.N. Industrial Gums: Polysaccharides and their Derivatives. 3rd Ed. 1993;257-293 Academic Press, San Diego, CA.
21. Ross-Murphy S.B. Rheological methods. Chan H.W.-S. Biophysical Methods in Food Research. Critical reports on applied chemistry. 1984;195-290 SCI, London.
22. Tait M.J., Suggett A., Franks F., Ablett S., Quickenden P.A. Hydration of monosaccharides: a study by dielectric and nuclear magnetic relaxation. Journal of Solution Chemistry. 1:1972;131-151.
23. Tanford C. The hydrophobic effect: formation of micelles and biological membranes. 1980;Wiley, New York.
24. Te Nijenhuis K., Winter H.H. Mechanical properties at the gel point of a crystallizing poly (vinyl chloride) solution. Macromolecules. 22:1989;411-414.
25. Walkinshaw M.D., Arnott S. Conformations and interactions of pectins II. Pectinic acid and calcium pectate gels. Journal of Molecular Biology. 153:1981;1075-1085.
26. Watase M., Kohyama K., Nishinari K. Effects of sugars and polyols on the gel-sol transition of agarose by differential scanning calorimetry. Thermochimica Acta. 206:1992;163-173.