Pectin-water interactions in foods - From powder to gel

被引：120

作者：

Einhorn-Stoll, Ulrike ^{[1
]}

机构：

[1] Tech Univ Berlin, Food Technol & Food Mat Sci, Konigin Luise Str 22, D-14195 Berlin, Germany

来源：

FOOD HYDROCOLLOIDS | 2018年 / 78卷

关键词：

Pectin; Water; Powder; Dissolution; Gel; DISSOLUTION KINETICS; HYDROPHILIC POLYMERS; SORPTION ISOTHERMS; KAPPA-CARRAGEENAN; VAPOR SORPTION; CITRUS PECTIN; GELATION; TEMPERATURE; SUGAR; HYDROCOLLOIDS;

D O I：

10.1016/j.foodhyd.2017.05.029

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The hydrocolloid pectin can interact with water in different forms. Water from the environment can adsorb to commercial pectin powder during storage and transport. Pectin powder has to be dissolved in aqueous media prior to any application. Water is immobilized in food products by gelling and thickening action of pectin. The water content in the systems can vary widely, from below 10% water in powders to above 90% in gels, with different types and intensities of pectin-water interactions in distinct food systems. The aim of the paper is to give an overview of intrinsic and extrinsic factors, which influence the binding of water to pectin powder, the pectin dissolution and the water immobilization and retention in gels. Frequently used methods for the examination of pectin-water interactions will be described. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：109 / 119

页数：11

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