Pumpkin pectin: gel formation at unusually low concentration

Ptitchkina, Nataliya M.; Данилова, Ірина Анатоліївна; Doxastakis, G.; Kasapis, Stefan; Morris, Edwin R.

doi:10.1016/0144-8617(94)90189-9

Cited by 52 publications

(26 citation statements)

References 14 publications

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“…The internal re-arrangements and structure of the gels seem to settle within the experimental timescale, as indicated by the moduli traces which asymptotically approach equilibrium values. On the whole, gel formation shows a sigmoidal building of mechanical strength which is characteristic of involving enthalpic associations in carbohydrate networks (34). Cascade formalism gives a critical gelling concentration of about 13 g maltodextrin/100g and functionality f = 3.2 (Fig.…”

Section: Maltodextrin and Fibre Selectionmentioning

confidence: 99%

Structural–Functional and Water-holding Studies of Biopolymers in Low Fat Content Spreads

Chronakis

1997

LWT - Food Science and Technology

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Section: Maltodextrin and Fibre Selectionmentioning

confidence: 99%

Structural–Functional and Water-holding Studies of Biopolymers in Low Fat Content Spreads

Chronakis

1997

LWT - Food Science and Technology

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“…Agar forms high strength gels which are completely reversible with a hysteresis cycle over a range of 40 C (see Fig. 18): Upon dissolution in boiling water agar acquires a random coil configuration.…”

Section: Structure and Gelling Mechanismmentioning

confidence: 99%

“…The inability of l-carrageenan to form gels can be explained by the occurrence of D2S,6S units in its backbone. A solubilized preparation rich in k-carrageenan gives a firm gel with a setting point of 40 C and a melting point of 55 C at a concentration of 0.5 %, in the presence of 0.2 % potassium salt. The gel strength increases strongly with increasing concentration of potassium ions; however, potassium ion concentrations > 0.2 % are unacceptable because of taste.…”

Section: Propertiesmentioning

confidence: 99%

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Polysaccharides

Voragen

Rolin²,

Marr³

et al. 2003

Ullmann's Encyclopedia of Industrial Chemistry

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The article contains sections titled: 1. Introduction 2. Analysis and Characterization 3. Pectin 3.1. Occurrence and Structure 3.2. Pectolytic Enzymes 3.3. Production 3.4. Properties 3.4.1. Physical Properties 3.4.2. Gel Properties 3.4.3. Stability and Chemical Reactions 3.5. Analysis 3.5.1. Measurement and Standardization of Gel‐Forming Capacity 3.5.2. Chemical Analysis 3.6. Pharmaceutical and Nutritional Characteristics 3.7. Application in the Food Industry 3.8. Market 4. Alginates 4.1. Occurrence 4.2. Production 4.3. Structure 4.4. Properties 4.5. Propylene Glycol (Propane‐1,2‐diol) Alginate 4.6. Bacterial Alginates 4.7. Analysis 4.8. Applications 4.9. Market 5. Carrageenan 5.1. Structure 5.2. Sources and Raw Materials 5.3. Production 5.4. Analysis 5.5. Properties 5.6. Applications 5.7. Physiological Properties 6. Agar 6.1. Production 6.2. Structure and Gelling Mechanism 6.3. Quick Soluble Agar 7. Gum Arabic 8. Gum Tragacanth 9. Gum Karaya 10. Gum Ghatti 11. Xanthan Gum 11.1. Production 11.2. Structure and Properties 11.3. Analysis 11.4. Applications, Market 12. Gellan Gum 13. Galactomannans 13.1. Structure 13.2. Production 13.3. Properties 13.4. Analysis and Composition of Commercial Preparations 13.5. Derivatives 13.6. Applications 13.7. Market 14. Acknowledgement

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“…Elas estão associadas à celulose, hemicelulose e lignina [1][2][3] e são mais abundantes em frutos e em tecidos jovens, tais como cascas de frutas cítricas (30%), dentre as quais o limão é a fonte mais abundante [1,4] . As pectinas contribuem para a adesão entre as células e para a resistência mecânica da parede celular [1][2][3] . Além de seu papel importante no crescimento das células [5] , elas estão envolvidas em interações com agentes patogênicos, e a sua quantidade e natureza são determinantes para a textura de frutos e vegetais em geral, durante o seu crescimento, amadurecimento, armazenamento e processamento [6] .…”

Section: Introductionunclassified

Influência de fatores estruturais no processo de gelificação de pectinas de alto grau de metoxilação

Brandão

Andrade

1999

Polímeros

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RESUMO: Duas amostras de pectina de alto grau de metoxilação, amostras A e B, foram purificadas, levando-se em conta os teores em grupos metoxílicos. Sua caracterização estrutural foi realizada através de dosagem de açúcares neutros com auxílio de cromatografia gasosa, GLC, e determinação do grau de metoxilação por técnicas de cromatografia líquida de alta resolução, HPLC. A amostra A apresentou teores mais elevados em açúcares neutros totais e grau de metoxilação mais alto. As viscosidades intrínsecas, [eta] = 3,68 dL/g e [eta] = 3,56 dL/g foram determinadas a pH 7,0 para as amostras A e B, respectivamente. A pH 3,0, valores menores foram obtidos. A gelificação das amostras foi investigada, em função da concentração e da temperatura, medindo-se os módulos de armazenamento, G', e de perda, G", em função do tempo. A pH 3,0 a pectina A apresentou taxas de gelificação mais elevadas, tanto em função da concentração como da temperatura.

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Pumpkin pectin: gel formation at unusually low concentration

Cited by 52 publications

References 14 publications

Structural–Functional and Water-holding Studies of Biopolymers in Low Fat Content Spreads

Structural–Functional and Water-holding Studies of Biopolymers in Low Fat Content Spreads

Polysaccharides

Influência de fatores estruturais no processo de gelificação de pectinas de alto grau de metoxilação

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