Impact of sodium ions on material properties, gelation and storage stability of citrus pectin

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dc.contributor.authorKastner, Hanna
dc.contributor.authorEinhorn-Stoll, Ulrike
dc.contributor.authorFatouros, Alexandra
dc.contributor.authorDrusch, Stephan
dc.date.accessioned2020-03-02T15:24:48Z
dc.date.available2020-03-02T15:24:48Z
dc.date.issued2020-02-07
dc.description.abstractMaterial properties, gelation and storage stability of demethoxylated pectin samples strongly varied in dependence on the applied modification method. It was assumed that the content of sodium ions and their resulting electrostatic interactions with free carboxyl groups were crucial for these differences. Sodium ions were widely removed by acidic modification but added during alkaline and enzymatic modification using NaOH in a pH-stat method. It was the aim of the present study to investigate the individual impact of sodium ions on pectin properties using samples with similar molecular parameters but different sodium ion content. Sodium enrichment of pectin increased the pectin particle surface and, as a consequence, the pectin-water-interactions. Differences in molecular structure and material properties were reflected in simultaneous thermal analysis; an exothermic starting peak in DSC vanished and pectin pyrolysis was accelerated after sodium ion enrichment. Gel formation was affected by sodium ions. It was delayed in a sugar-acid system by reducing the number of hydrogen bonds and accelerated in a sugar-calcium system by reducing electrostatic repulsion. Sodium ions increased the storage stability of pectin. They were bound to free carboxyl groups (-COONa) and restricted degradation reactions during storage which required these groups, in particular depolymerisation by decarboxylation.en
dc.description.sponsorshipDFG, 268547215, Strukturabhängige Abbaureaktionen von Pektinen und deren Auswirkungen auf nicht-enzymatische Bräunung und technologische Funktionalitäten
dc.identifier.eissn1873-7137
dc.identifier.issn0268-005X
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/10875
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-9771
dc.language.isoenen
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subject.ddc664 Lebensmitteltechnologiede
dc.subject.otherpectinen
dc.subject.othersodium ionen
dc.subject.othercustomisationen
dc.subject.othergelationen
dc.subject.otherthermal degradationen
dc.titleImpact of sodium ions on material properties, gelation and storage stability of citrus pectinen
dc.typeArticleen
dc.type.versionacceptedVersionen
dcterms.bibliographicCitation.articlenumber105750en
dcterms.bibliographicCitation.doi10.1016/j.foodhyd.2020.105750en
dcterms.bibliographicCitation.journaltitleFood Hydrocolloidsen
dcterms.bibliographicCitation.originalpublishernameElsevieren
dcterms.bibliographicCitation.originalpublisherplaceAmsterdam [u.a.]en
dcterms.bibliographicCitation.volume40en
tub.accessrights.dnbfree*
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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