Gel properties of the gum from Chinese quince (Chaenomeles sinensis) seeds

The effect of pH and different types and concentrations of salt ions on the gel properties of gum extracted from Chinese quince seeds (CQSG) were investigated by analysing the texture, flow behaviour, water-holding capacity (WHC), zeta potential, and thermal and morphological properties of the gels formed by the gum. Results indicated that the pH and different types and concentrations of ions significantly affected the properties and microstructure of the CQSG gels. However, the various conditions had no obvious effects on the gelling and melting temperatures of the CQSG gels. The effects of the tested salt ions on the WHC of the CQSG gels exhibited different patterns. The zeta potential value increased continuously from -45 to -53 mV with increasing phosphorus concentration, while the presence of CaCl2 caused a continuous decrease in the zeta potential from -35 mV (0.2 wt%) to -22 mV (2 wt%). The present work provides fundamental data for designing novel gelling agents based on gum from Chinese quince seeds for use in processed food.