ITEM METADATA RECORD
Title: Influence of intrinsic and extrinsic factors on rheology of pectin-calcium gels
Authors: Fraeye, Ilse ×
Doungla Ngouemazong, Eugenie
Duvetter, Thomas
Moldenaers, Paula
Van Loey, Ann
Hendrickx, Marc #
Issue Date: Dec-2009
Publisher: Elsevier sci ltd
Series Title: Food hydrocolloids vol:23 issue:8 pages:2069-2077
Abstract: Pectin was selectively demethoxylated by use of NaOH or pectinmethylesterase from plant or fungal origin in order to produce a library of pectins with varying degree and pattern of methoxylation. In addition, pectin was chemically depolymerised by a heat treatment. The resulting pectin products were characterised by studying the degree and pattern of methoxylation and the extent of depolymerisation. The pattern of methoxylation was estimated quantitatively by determining the "degree of blockiness" (DB and DBabs). Pectin-calcium gels were prepared at varying concentrations of both components. Rheological properties of these gels were studied by performing small deformation oscillatory tests. Gel strengths were better explained by the pattern of methoxylation than by the degree of methoxylation. The relation between theological properties and calcium or pectin concentration depended on the pattern of methoxylation. Depolymerisation had a detrimental effect on gel strength, especially at low calcium concentration. (C) 2009 Elsevier Ltd. All rights reserved.
URI: 
ISSN: 0268-005X
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Soft Matter, Rheology and Technology Section
× corresponding author
# (joint) last author

Files in This Item:
File Description Status SizeFormat
2009 - Fraeye et al. - Food Hydrocolloids.pdf Published 584KbAdobe PDFView/Open Request a copy

These files are only available to some KU Leuven Association staff members

 




All items in Lirias are protected by copyright, with all rights reserved.

© Web of science