Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple

Effect of Temperature and Calcium Ion Concentration on Gelation and Rheological Properties of Low Methylated Pectin

“…In contrast, at lower ionic concentrations, viscous behavior was displayed owing to the fact that there is insignificant difference between G′ and G′′, with G′′ being occasionally higher than G′. The gelation process is strongly affected by the initial composition and structural organization of pectin, as well as the concentration of the metal ions present [13]. At higher temperatures, while cooling the cation (Ca 2+ ) augmented pectin, the solution displayed liquid-like behaviour.…”

“…storage (G′) and loss (G′′) moduli. In general, if G′ > G′′, the solutions exhibit elastic properties and gel-like behaviour but when the reverse is the case (G′′ > G′) materials display viscous properties [13]. The storage modulus (G′) of pectin gels increased with decreasing temperature and increasing cation concentrations [14,15].…”

Effect of Tara Gum Addition on Steady and Dynamic Shear Rheological Properties of Rice Starch Isolated from the Korean Rice Variety ‘Boramchan’

“…Dynamic rheological tests are the most common methods used to obtain the dynamic moduli on rheological behaviors such as elastic and viscous characteristics of materials ( 21 ). The storage modulus (G′) is a measure of the energy stored in the material and recovered from it per cycle of oscillation and it accounts for molecular events of an elastic property.…”

Influence of Fe2+ -Cation concentration and temperature on the gelation of low methoxyl pectin

“…Whereas at lower ionic concentrations exhibiting viscous behavior due to the reason there is not much difference between G" and G"", sometimes G"" higher than G". The gelation process is strongly influenced by initial composition and structural organization of pectin and metal ion concentration in pectin (Jonna et al) [6]. At higher temperatures while cooling the cation Fe 2+ facilitated pectin solution exhibited liquid-like behavior, while lowering the temperature transition from solution state to gel-like behavior was observed.…”

“…In general, if G">G"", the solutions exhibit elastic properties and gel like behavior, when it is opposite G"">G", materials show viscous properties (Jonna et al, 2015) [6].…”