Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols

The gel behavior of low methoxyl pectin (LMP), de-esterified by high hydrostatic pressure (HHP)-assisted enzymatic method, was comparatively investigated in the presence of different sugar alcohols (erythritol, xylitol and sorbitol). Results showed that both sugar alcohol type and concentration had...

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Veröffentlicht in:	Food hydrocolloids 2021-03, Vol.112, p.106252, Article 106252
Hauptverfasser:	Wan, Li, Yang, Zhixuan, Cai, Ran, Pan, Siyu, Liu, Fengxia, Pan, Siyi
Format:	Artikel
Sprache:	eng
Schlagworte:	calcium Calcium-induced enzymatic treatment erythritol gel strength Gelation gels high pressure treatment hydrocolloids LMP pectins sorbitol storage modulus Sugar alcohol xylitol
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