果胶
流变学
化学
蔗糖
食品科学
微观结构
钙
化学工程
色谱法
材料科学
有机化学
结晶学
复合材料
工程类
作者
Manel Masmoudi,Souhail Besbes,Ben Thabet,Christophe Blecker,Hamadi Attia
标识
DOI:10.1177/1082013209353093
摘要
The microstructure and the rheological properties of lemon-pectin mixtures were studied and compared to those of pure lemon (high methoxyl: HM) and date (low methoxyl: LM) pectins. Rheological properties were carried out in the presence of 30%, 45% and 60% sucrose, and increasing calcium concentrations (0-0.1%). The presence of date with lemon pectin led to a gel formation at 45% sucrose and in the presence of calcium, which was not the case for lemon pectin alone under the same conditions. It is suggested that lemon and date pectins interacted, leading to gel formations at different gelling temperatures, which were strongly dependant on degree of methylation. These results were confirmed by scanning electron microscopy, which revealed inhomogeneous gels where dense aggregated network and loose, open network areas were present. Addition of calcium to pectin mixture gels led to stronger and faster gel formation.
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