Associative and segregative interactions between gelatin and low-methoxy pectin:: Part 2 -: co-gelation in the presence of Ca2+

The effect of segregative interactions with gelatin (type B; pI = 4.9; 0-10 wt%) on the networks formed by low-methoxy pectin on cooling in the presence of stoichiometric Ca(2+) at pH 3.9 has been investigated by theological measurements under low-amplitude oscillatory shear. Samples were prepared and loaded at 85 degreesC, cooled (1 degreesC/min) to 5 degreesC, held for 100 min, and re-heated (1 degreesC/min) to 85 degreesC, with measurement of storage and loss moduli (G' and G") at 10 rad s(-1) and 2% strain. The final values of G' at 5 degreesC for mixtures prepared at the same pH without Ca(2+) were virtually identical to those observed for the same concentrations (0.5-10.0 wt%) of gelatin alone, consistent with the conclusion from the preceding paper that electrostatic (associative) interactions between the two polymers become significant only at pH values below 3.9. Increases in moduli on cooling in the presence of Ca(2+) occurred in two discrete steps, the first coincident with gelation of calcium pectinate alone and the second with gelation of gelatin. Both processes were fully reversible on heating, but displaced to higher temperature (by similar to10 degreesC), as was also observed for the individual components. The magnitude of the changes occurring over the temperature range of the gelatin sol-gel and gel-sol transitions demonstrates that the gelatin component forms a continuous network; survival of gel structure after completion of gelatin melting shows that the calcium pectinate network is also continuous (i.e. that the co-gel is bicontinuous). On progressive incorporation of NaCl (to induce phase separation before, or during, pectin gelation) the second melting process, coincident with loss of calcium pectinate gel structure, was progressively abolished, indicating conversion to a gelatin-continuous network with dispersed particles of calcium pectinate. These qualitative conclusions are supported by quantitative analyses reported in the following paper. (C) 2003 Elsevier Ltd. All rights reserved.