Structure formation in sugar containing pectin gels - Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin

被引：51

作者：

Kastner, H. ^{[1
]}

Kern, K. ^{[1
]}

Wilde, R. ^{[1
]}

Berthold, A. ^{[2
]}

Einhorn-Stoll, U. ^{[1
]}

Drusch, S. ^{[1
]}

机构：

[1] Tech Univ Berlin, Dept Food Technol & Food Mat Sci, D-14195 Berlin, Germany

[2] Tech Univ Berlin, Inst Mat Sci & Technol, D-10623 Berlin, Germany

来源：

FOOD CHEMISTRY | 2014年 / 144卷

关键词：

Pectin; Gelation; Rheology; Gelling point; Structuring velocity; RHEOLOGICAL BEHAVIOR; HYDROPHOBIC INTERACTION;

D O I：

10.1016/j.foodchem.2013.06.127

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of the study was the application of a recently published method, using structuring parameters calculated from dG'/dt, for the characterisation of the pectin sugar acid gelation process. The influence of cooling rate and pH on structure formation of HM pectin gels containing 65 wt.% sucrose were investigated. The results show that the structure formation process as well as the properties of the final gels strongly depended on both parameters. With increasing cooling rates from 0.5 to 1.0 K/min the initial structuring temperature slightly decreased and the maximum structuring velocity increased. The lower the cooling rates, the firmer and more elastic were the final gels. With increasing acid content (decreasing pH from 2.5-2.0) the initial structuring temperatures were nearly constant. The final gel properties varied visibly but not systematically. Gels with the lowest and highest pH were less elastic and weaker compared to those with medium acid concentrations. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：44 / 49

页数：6

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