Influence of pH, pectin and Ca concentration on gelation properties of low-methoxyl pectin extracted from Cyclea barbata Miers

This study showed that acid-induced gelation of the extracted pectin was mediated by hydrogen bonding and gelation only occurred at pH ≤3. The results obtained from oscillatory measurements showed that gel strength of green jelly leaf (GJL) pectin was affected by varying pectin concentration where gel strength increased with increasing pectin concentration. However, when compared with a pectin with a lesser charge density (Genu pectin, DE 31%), the gel strength of GJL pectin at different concentrations were lower. Presumably the abrupt formation (due to highly negative charge) of cross-linking junction of GJL pectin molecules had led to un-homogenous gel network and resulting in weaker gels. Graphical abstract

Source: Food Structure - December 1, 2016 Category: Food Science Source Type: research