Effect of temperature on high-methoxyl pectin gelation

J. A. Lopes da Silva*, M. P. Goncalves

*Autor correspondente para este trabalho

    Resultado de pesquisarevisão de pares

    1 Citação (Scopus)

    Resumo

    High methoxyl pectin (HMP) gelation was investigated by small amplitude oscillatory experiments. The system studied was 1%HMP + 60%sucrose (citrate buffer, pH 3). Time sweep experiments and mechanical spectra were performed at different temperatures between 5°C and 60°C. The gel time and the shear modulus have a complex dependence on temperature, which could be explained by the opposing effects of increasing temperature on both types of interactions that stabilise the HMP gels. The 'final' viscoelastic behaviour of the HMP gels also changes with the ageing temperature at which the system has been submitted. Between 15-50°C the behaviour is typical of a true gel, but for lower and higher temperatures, the behaviour changes to that of weak gels, with higher dependence on frequency for the dynamic moduli.

    Idioma originalEnglish
    Páginas279-285
    Número de páginas7
    Estado da publicaçãoPublicado - 1993

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