Abstract：
:Co-solute requirements for high methoxy pectin gelation were observed by the addition of glucose syrup and polydextrose at concentrations varying from 50% to 78% (w/w). Pectin content was fixed at 2% (w/w) in formulations. Studies from small deformation dynamic oscillation in shear, modulated differential scanning calorimetry and environmental scanning electron microscopy are reported. Structural properties of pectin preparations were recorded in relation to the molecular weight and concentration of added co-solute in an acidic environment (pH ∼3.0). High levels of co-solute induce formation of weak pectin gels at elevated temperatures (even at 95°C), which upon subsequent cooling exhibit increasing strength and convert to a clear glass at subzero temperatures. Fourier Transform Infrared Spectroscopy and wide angle X-ray diffraction were practised to examine the nature of interactions between polymer and co-solute and the extent of amorphicity of preparations. Glucose syrup is an efficient plasticiser leading to a reduction in the glass transition temperature (T(g)) of the pectin network, whereas polydextrose assists in the formation of stronger pectin gels in the rubbery state.
journal_name
Food Chemjournal_title
Food chemistryauthors
Almrhag O,George P,Bannikova A,Katopo L,Chaudhary D,Kasapis Sdoi
10.1016/j.foodchem.2012.06.014subject
Has Abstractpub_date
2012-12-01 00:00:00pages
1455-62issue
3eissn
0308-8146issn
1873-7072pii
S0308-8146(12)00986-7journal_volume
135pub_type
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