Alkali hydroxide-induced gelation of pectin

Wehr, J. B., Menzies, N. W. and Blamey, F. P. C. (2004) Alkali hydroxide-induced gelation of pectin. Food Hydrocolloids, 18 3: 375-378.


Author Wehr, J. B.
Menzies, N. W.
Blamey, F. P. C.
Title Alkali hydroxide-induced gelation of pectin
Journal name Food Hydrocolloids   Check publisher's open access policy
ISSN 0268-005X
Publication date 2004
Sub-type Article (original research)
DOI 10.1016/S0268-005X(03)00124-3
Volume 18
Issue 3
Start page 375
End page 378
Total pages 4
Place of publication Oxford
Publisher Elsevier
Collection year 2005
Language eng
Subject CX
250503 Characterisation of Macromolecules
670104 Fruit and vegetable products (incl. fruit juices)
290101 Fermentation, Biotechnology and Industrial Microbiology
300103 Soil Chemistry
Abstract The mechanism of pectin gelation depends on the degree of methoxylation. High methoxyl pectin gels due to hydrophobic interactions and hydrogen bonding between pectin molecules. Low methoxyl pectin forms gels in the presence of di- and polyvalent cations which cross link and neutralise the negative charges of the pectin molecule. Monovalent cations normally do not lead to gel formation with high methoxyl pectin solutions free of divalent cations, especially Ca. The present study found that alkali (NaOH or KOH) added to high methoxyl pectin leads to gel formation in a concentration-depended manner. It was also found that monovalent cations (Na and K) induce gelation of low methoxyl pectin and the time required for gel formation (setting time) depends on the cation concentration. The results indicate that a combined char-e neutralisation and ionic strength effect is responsible for the monovalent cation-induced gelation of pectin. (C) 2003 Elsevier Ltd. All rights reserved.
Keyword Food Science & Technology
Low Methoxyl Pectin
Polygalacturonic Acid
Gelation
Monovalent Cations
Potassium
Sodium
Calcium Pectate Gels
Conformations
Acid
Chemistry, Applied
Q-Index Code CX

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
School of Agriculture and Food Sciences
 
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