DYNAMIC RHEOLOGICAL MEASUREMENT OF STRUCTURE DEVELOPMENT IN HIGH-METHOXYL PECTIN FRUCTOSE GELS

被引：20
作者：
RAO, MA
COOLEY, HJ
机构：
[1] Dept, of Food Science & Technology, Cornell Univ., Geneva, New York
来源：
JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 04期
关键词：
RHEOLOGY; PECTIN; GEL STRUCTURE; VISCOSITY;
D O I：
10.1111/j.1365-2621.1993.tb09381.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Incipient structure development (SD) in 65% fructose-0.5, 0.75, and 1% high-methoxyl (HM) pectin gels (pH 2.7) being cooled (50-10-degrees-C) were measured in terms of dynamic viscosity (eta*) at 1Hz. SD rates (poise/min) were higher at lower temperatures, higher pectin concentrations, and when pectin was hydrated for 16 hr. Below the gel temperature, SD rates in 1% gel followed the Flory-Weaver model. SD in stored 0.5% gels during 22 days was strongly affected by storage temperature (2-38-degrees-C) and pH. SD rates in pH 2.7 gels were positive above, but negative below 18-degrees-C.
引用
收藏
页码：876 / 879
页数：4
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