CALCIUM-INDUCED GELATION OF LOW METHOXY PECTIN SOLUTIONS - THERMODYNAMIC AND RHEOLOGICAL CONSIDERATIONS

被引：45

作者：

DURAND, D ^{[1
]}

BERTRAND, C ^{[1
]}

CLARK, AH ^{[1
]}

LIPS, A ^{[1
]}

机构：

[1] UNILEVER RES LABS,COLWORTH LAB,SHARNBROOK MK44 1LQ,BEDS,ENGLAND

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1990年 / 12卷 / 01期

关键词：

calcium ions; gelation; melting temperature; Pectin; shear modulus; sol-gel diagrams; thermodynamic parameters;

D O I：

10.1016/0141-8130(90)90076-M

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Rheological changes occurring during the gelation of low methoxy pectins in the presence of calcium ions were investigated. The onset of gelation was found to correspond to the same macroscopic rheology (i.e. value of G′) whatever the gelling conditions. Sol-gel diagrams for calcium pectin systems were mapped out in terms of calcium, level, temperature and pectin concentration. The thermodynamic parameters for the cross-linking process were derived. © 1990.

引用

页码：14 / 18

页数：5

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