Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH

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dc.contributor.authorKastner, Hanna
dc.contributor.authorEinhorn-Stoll, Ulrike
dc.contributor.authorSenge, Bernhard
dc.date.accessioned2020-03-02T14:40:04Z
dc.date.available2020-03-02T14:40:04Z
dc.date.issued2011-09-14
dc.description.abstractA new method for the examination of the pectin gelation process is presented as a complementation of the most common determination of the gelling point (cross-over of G′ and G″) from oscillation measurements. It is based on the first derivation dG′/dt from oscillation measurements (named as structuring velocity), and defines an initial as well as a critical structuring temperature. These allow an exact determination of the start of structure formation and description of the structuring process also in gels with pre-gelation that showed no clear GP. Moreover, phases and mechanisms of gelation can be identified and structure developing rates can be calculated. The application of this method on the gelation of low-methoxylated pectin at pH 3 and 30% saccharose with different contents of Ca2+ was tested. The results show differences as well as similarities between the GP and the newly defined structuring parameters that could be partly explained by varying structuring mechanisms at different Ca-content. The initial structuring process started probably with ionic interactions (egg-box junction zones and random crosslinks) via Ca-bridges as well as hydrophobic interactions at temperatures ≥ 60 °C, it was nearly completed around 40 °C. Hydrophilic interactions (below 50 °C) and inter-dimer aggregations (below 25 °C) perhaps dominated the gelation during further cooling. In dependence on the Ca-content, two to three phases could be identified during the structuring process. The properties of the gels after cooling were tested by oscillation measurements as well as the USA-sag method. With increasing calcium content the elastic behaviour of the gels increased but they became also more and more brittle.en
dc.identifier.eissn1873-7137
dc.identifier.issn0268-005X
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/10871
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-9767
dc.language.isoenen
dc.relation.ispartof10.14279/depositonce-8615
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subject.ddc664 Lebensmitteltechnologiede
dc.subject.otherpectinen
dc.subject.othergelationen
dc.subject.otherrheologyen
dc.subject.othergelling pointen
dc.subject.othercalciumen
dc.titleStructure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pHen
dc.typeArticleen
dc.type.versionacceptedVersionen
dcterms.bibliographicCitation.doi10.1016/j.foodhyd.2011.09.001en
dcterms.bibliographicCitation.issue1en
dcterms.bibliographicCitation.journaltitleFood Hydrocolloidsen
dcterms.bibliographicCitation.originalpublishernameElsevieren
dcterms.bibliographicCitation.originalpublisherplaceAmsterdam [u.a.]en
dcterms.bibliographicCitation.pageend49en
dcterms.bibliographicCitation.pagestart42en
dcterms.bibliographicCitation.volume27en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen

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