Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate

Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate

Previous studies have demonstrated that oligoguluronate (guluronate block extracted from alginate, GB) was an efficient modulator of the gelation and gelling properties of macromolecular alginate in the presence of calcium. Here we report totally different modulatory effects of the oligomer when use...

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Veröffentlicht in:Food research international 2019-02, Vol.116 (C), p.232-240
Hauptverfasser: Zhang, Bangheng, Hu, Bing, Nakauma, Makoto, Funami, Takahiro, Nishinari, Katsuyoshi, Draget, Kurt I., Phillips, Glyn O., Fang, Yapeng
Format: Artikel
Sprache:eng
Schlagworte:
Alginate
Alginates - chemistry
Calcium - chemistry
Gelation
Gels - chemistry
Hexuronic Acids
Ions
Mechanical Phenomena
Mechanism
Modulation
Oligoguluronate
Pectin
Pectins - chemistry
Rheology
Water - chemistry
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Zusammenfassung:Previous studies have demonstrated that oligoguluronate (guluronate block extracted from alginate, GB) was an efficient modulator of the gelation and gelling properties of macromolecular alginate in the presence of calcium. Here we report totally different modulatory effects of the oligomer when used to modify the gelation of low methoxyl pectin (LMP). GB was found to promote the gelation of LMP in the range of R ([Ca]/[guluronate + galacturonate]) 
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2018.08.020