Polysaccharides - Pectin: Gelling properties
3 important questions on Polysaccharides - Pectin: Gelling properties
How does the pH influence the pectin?
The pectin has galacturonic acid groups. At neutral pH (7), the carboxyl groups are negatively charged. At acidic pH (2-3) the carboxyl groups are neutral.
How and what kind of gel can be made with LM-pectin?
A calcium gel. The unsubstituted negative carboxyl groups (pH is high) can form ionic bonds with Ca2+ between 2 polysaccharides. An egg-box model is formed.
How and what kind of gel can be made with HM-pectin?
A sugar-acid gel. The formation of junction zones is stimulated by:
- High concentration of sugar --> hold water, so lowers water activity --> molecules move closer
- Low pH (neutral charge of polysaccharides) --> less repulsion
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