Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties

Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological... To provide more insight into the cation facilitated pectin-gel structure-function relationship, the microstructure of pectin-gels was explored using cryo-scanning electron microscopy (Cryo-SEM) in combination with physiochemical and rheological analysis. Pectin with different degrees of methylesterification, DM, was obtained from commercial citrus pectin (CP) and sugar beet pectin (SBP) by action of carrot pectin methylesterase. Pectin characterisation confirmed that pectin properties other than DM were unaltered and pectin from the two sources exhibited different structures. Cryo-SEM visualisation of pectin-gels prepared with different cations revealed that the network density increased with decreasing DM and increasing pH, pectin and cation-concentration. At a given DM, the more linear and less acetylated pectin (CP) exhibited a more intertwined fibrous network compared to the highly branched and more acetylated pectin (SBP). Furthermore, gel-microstructure was influenced by type of cation with Zn2+, Fe2+ and Ca2+-pectin gels showing a more intertwined network compared to Mg2+-pectin gels. Finally, rheological properties of gels complementing Cryo-SEM observations showed that as the network density increased, the gel-stiffness (G′) increased. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties

Loading next page...
 
/lp/elsevier/evaluation-of-cation-facilitated-pectin-gel-properties-cryo-sem-G1rmG21BQH
Publisher
Elsevier
Copyright
Copyright © 2016 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2016.05.018
Publisher site
See Article on Publisher Site

Abstract

To provide more insight into the cation facilitated pectin-gel structure-function relationship, the microstructure of pectin-gels was explored using cryo-scanning electron microscopy (Cryo-SEM) in combination with physiochemical and rheological analysis. Pectin with different degrees of methylesterification, DM, was obtained from commercial citrus pectin (CP) and sugar beet pectin (SBP) by action of carrot pectin methylesterase. Pectin characterisation confirmed that pectin properties other than DM were unaltered and pectin from the two sources exhibited different structures. Cryo-SEM visualisation of pectin-gels prepared with different cations revealed that the network density increased with decreasing DM and increasing pH, pectin and cation-concentration. At a given DM, the more linear and less acetylated pectin (CP) exhibited a more intertwined fibrous network compared to the highly branched and more acetylated pectin (SBP). Furthermore, gel-microstructure was influenced by type of cation with Zn2+, Fe2+ and Ca2+-pectin gels showing a more intertwined network compared to Mg2+-pectin gels. Finally, rheological properties of gels complementing Cryo-SEM observations showed that as the network density increased, the gel-stiffness (G′) increased.

Journal

Food HydrocolloidsElsevier

Published: Dec 1, 2016

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off