Rheological elucidation of the viscoelastic properties and network interaction of mixed high-methoxyl pectin and kappa-carrageenan gels

Roque, Arlyn M.; Montinola, Denxybel; Geonzon, Lester C.; Matsukawa, Shingo; Lobarbio, Camila Flor Y.; Taboada, Evelyn B.; Bacabac, Rommel G.

doi:10.1016/j.foodhyd.2022.107647

Cited by 13 publications

(3 citation statements)

References 68 publications

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“…Use of additives such as gelatin and carbon nanotubes has been proposed for -carrageenan hydrogels [2]. The viscoelastic properties and network microstructures of mixed gels of high-methoxyl pectin and -carrageenan prepared at various volume fractions has been investigated [3].…”

Section: Introductionmentioning

confidence: 99%

Effects of gelation concentration on cyclic deformation behavior of κ-carrageenan hydrogels

Horinaka

Takagaki²,

Tanaka³

et al. 2022

International Journal of Biological Macromolecules

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Section: Introductionmentioning

confidence: 99%

Effects of gelation concentration on cyclic deformation behavior of κ-carrageenan hydrogels

Horinaka

Takagaki²,

Tanaka³

et al. 2022

International Journal of Biological Macromolecules

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“…The loss modulus (G

) is related to the energy lost in irreversible deformation, which reflects the viscosity of the gel. The relative magnitudes of G′ and G

represent the viscoelastic characteristics of the sample ( 43 ). As shown in Figure 7A , G′ values were always higher than G

in groups A and B, indicating a solid-state.…”

Section: Resultsmentioning

confidence: 99%

“…Compared to other colloidal solutions, the flow characteristics of pectin solutions at low concentrations approximate Newtonian fluid, while exhibiting the properties of the pseudoplastic fluid at high concentrations ( 21 ). The viscosity of pectin solutions is not only related to its structural properties but is also influenced by the concentration of pectin in solution, pH, and ion concentration ( 43 ).…”

Section: Resultsmentioning

confidence: 99%

Extraction and characterization of a pectin from sea buckthorn peel

Zhu

Liu

Yuen³

et al. 2022

Front. Nutr.

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Sea buckthorn peel is the by-product of the sea buckthorn processing, which contains many bioactive compounds. In this paper, sea buckthorn high methoxyl pectin (SBHMP) was obtained, with a yield of 8% and a light-colored. The SBHMP was a high methoxyl with a degree of esterification of 57.75% and uronic acid content of 65.35%. The structural and morphological characterization of SBHMP were analyzed by high-performance liquid chromatography, Fourier-transform infrared spectroscopy, and scanning electron microscopy. Results showed that SBHMP presented a sheet and layered stacked morphological, and was mainly composed of galacturonic acid, arabinose, galactose, rhamnose, and mannose, which indicated that SBHMP mainly consisted of homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) type pectin polysaccharides. In addition, SBHMP also presented significant gel, thickening, and emulsifying properties. The results exhibited that SBHMP could form jelly-like gels under acid and high sucrose conditions, presenting a shear-thinning behavior and increasing apparent viscosity with the enhancement of pectin and sucrose contents. Besides, SBHMP could form oil-in-water emulsions with pectin concentrations of 1.0–3.0%. When the SBHMP concentrations were 2.0 and 3.0%, the emulsions were stable during 7 days of storage. Findings in this paper demonstrated the potential of SBHMP to be a food thickener and emulsifier and support the in-depth utilization of sea buckthorn by-products.

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Effects of Konjac Glucomannan with Different Molecular Weights on Functional and Structural Properties of κ-carrageenan Composite Gel

Zheng,

Wei,

Jiao

et al. 2024

Food Biophysics

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Rheological elucidation of the viscoelastic properties and network interaction of mixed high-methoxyl pectin and kappa-carrageenan gels

Cited by 13 publications

References 68 publications

Effects of gelation concentration on cyclic deformation behavior of κ-carrageenan hydrogels

Effects of gelation concentration on cyclic deformation behavior of κ-carrageenan hydrogels

Extraction and characterization of a pectin from sea buckthorn peel

Effects of Konjac Glucomannan with Different Molecular Weights on Functional and Structural Properties of κ-carrageenan Composite Gel

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