The Effect of Concentration on the Cross-Linking and Gelling of Sodium Carbonate-Soluble Apple Pectins.
Molecules
; 24(8)2019 Apr 25.
Article
em En
| MEDLINE
| ID: mdl-31027264
ABSTRACT
The cross-linking and gelation of low-methoxy pectins are basic processes commonly used in different industries. The aim of this research was to evaluate the cross-linking process of the sodium carbonate-soluble pectins (named DASP) extracted from apples, characterized by a low degree of methylesterification as a function of its concentration in water (CDASP). The cross-linking process was studied with a dynamic light scattering method, atomic force microscope (AFM), viscosity and pH measurements. An increase in CDASP above 0.01% resulted in a decrease in the aggregation index (AI) and the change of its sign from positive to negative. The value of AI = 0 occurred at CDASP = 0.33 ± 0.04% and indicated the formation of a pectin network. An increase in CDASP caused the changes in viscosity of pectin solutions and the nanostructure of pectins spin-coated on mica observed with AFM, which confirmed results obtained. The hydrogen bonds were involved in the cross-linking process.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Carbonatos
/
Pectinas
/
Malus
Idioma:
En
Revista:
Molecules
Assunto da revista:
BIOLOGIA
Ano de publicação:
2019
Tipo de documento:
Article
País de afiliação:
Polônia