Pectin - Viscosity and gelation
4 important questions on Pectin - Viscosity and gelation
Which properties influence the applicability of pectins?
- Molecular weight
- Degree of methylation
- Distribution of methyl groups
- Amidation
- Solubility
Which region in pectins is most important for the gelling properties? And why?
- pH 2-3 --> carboxyl groups become neutral
- pH 7 --> carboxyl groups have negative charge --> more repulsion --> higher viscosities
What kind of gels can pectin make, and what is it dependent on?
- LM pectin --> gel with calcium. Calcium ions are positive, carboxyl groups are negative. 2 pectin strands from 'egg-box' model with calcium bridges
- HM pectin --> sugar-acid gel. Hygroscopic (absorbs water) sugar added, which brings the pectin chains closer together. Lowering pH, carboxyl groups are neutral. Less repulsion, so 3D network is formed.
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What is the difference between amidated LM pectin and LM pectin in the formation of a gel?
- above pH 3.5 --> spreadable --> similar to LM-pectin
- below pH 3.5 --> semi-firm --> similar to HM-pectin
Amidated LM pectin sometimes used in dairy products as LM pectins gel too quickly or too strong.
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