Synergistic rheological behaviour of mixed HM/LM pectin gels

Food Hydrocolloids

Volumn 21, Issue 3, 2007, Pages 480-486

  Löfgren, Caroline ^a   Hermansson, Anne Marie ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

Gel formation; HM pectin; LM pectin; Mixed gels; Rheology; Sucrose

Indexed keywords

ELASTIC MODULI; GELATION; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; SUGAR (SUCROSE);

CONDITION; GEL FORMATION; GELATION BEHAVIOR; HIGH METHOXYL PECTINS; KINETIC BEHAVIOR; LOW-METHOXYL PECTINS; MIXED GEL; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; SYNERGISTIC EFFECT;

GELS;

EID: 33750955471     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.07.005     Document Type: Article

References (16)

1. 2+ networks: A rheological study. Food Hydrocolloids 17 (2003) 801-807
2. Clark A.H., and Ross-Murphy S.B. Structural and mechanical properties of biopolymer gels. Advances in Polymer Science 83 (1987) 57-192
3. Evageliou V., Richardson R.K., and Morris E.R. Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels. Carbohydrate Polymers 42 (2000) 245-259
4. Guillotin, S. E. (2005). Studies on the intra- and intermolecular distributions of substituents in commercial pectins. Ph.D thesis, Wageningen University, the Netherlands.
5. Guillotin S.E., Bakx E.J., Boulenguer P., Mazoyer J., Schols H.A., and Voragen A.G.J. Populations having different GalA blocks characteristics are present in commercial pectins which are chemically similar but have different functionalities. Carbohydrate Polymers 60 (2005) 391-398
6. Löfgren C., Guillotin S., Evenbratt H., Schols H., and Hermansson A.-M. Effects of calcium, pH and blockiness on kinetic rheological behaviour of HM pectin gels. Biomacromolecules 6 2 (2005) 646-652
7. Löfgren C., Guillotin S., and Hermansson A.-M. Microstructure and kinetic rheological behavior of amidated and non-amidated LM pectin gels. Biomacromolecules 7 1 (2006) 114-121
8. Löfgren C., and Hermansson A.-M. Microstructure and kinetic behaviour of pure and mixed pectin gels. In: Williams P.A., and Phillips G.O. (Eds). Gums and stabilisers for the food industry, Vol. 12 (2004), The Royal Society of Chemistry 153-159
9. Löfgren C., Walkenström P., and Hermansson A.-M. Microstructure and rheological behavior of pure and mixed pectin gels. Biomacromolecules 3 6 (2002) 1144-1153
10. Lootens D., Capel F., Durand D., Nicolai T., Boulenguer P., and Langendorff V. Influence of pH, Ca concentration, temperature and amidation on the gelation of low methoxyl pectin. Food Hydrocolloids 17 (2003) 237-244
11. May C.D. Industrial pectins: Sources, production and applications. Carbohydrate Polymers 12 (1990) 79-99
12. May C.D. Pectins. In: Imeson A. (Ed). Thickening and gelling agents for food (1992), Blackie Academic & Professional, Glasgow 124-152
13. Oakenfull D.G., and Scott A. Hydrophobic interaction in the gelation of high methoxyl pectins. Journal of Food Science 49 4 (1984) 1093-1098
14. Powell D.A., Morris E.R., Gidley M.J., and Rees D.A. Conformations and interactions of pectins II. Influence of residue sequence on chain association in calcium pectate gels. Journal of Molecular Biology 155 (1982) 517-531
15. Tsoga A., Richardson R.K., and Morris E.R. Role of cosolutes in gelation of high-methoxy pectin. Part 1. Comparison of sugars and polyols. Food Hydrocolloids 18 (2004) 907-919
16. Voragen A.G.J., Pilnik W., Thibault J.-F., Axelos M.A.V., and Renard C.M.G.C. Pectins. In: Stephen A.M. (Ed). Food polysaccharides and their applications (1995), Marcel Dekker, New York 287-339