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FORMULATION AND CHARACTERISTICS OF LOW‐ESTER GELS FROM SUNFLOWER PECTIN
Author(s) -
KIM W. J.,
SOSULSKI F.,
CAMPBELL S. J.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02408.x
Subject(s) - pectin , chemistry , sunflower , sucrose , solubility , chromatography , food science , molar mass distribution , ionic strength , organic chemistry , aqueous solution , polymer , horticulture , biology
Sunflower pectins extracted from a 1:1 mixture of heads and stalks contained 98.5% galacturonic acid of molecular weight 122,200 with ester and acetyl contents of 29.4 and 1.4%, respectively. Gel firmness and strength were evaluated over the ranges of pH 3.0–4.7,15–30 mg Ca ++ /g pectin, 0.75–1.25% pectin and 10–50% sucrose in the gel formulation. Conditions of pH 4.3, 22.5 mg Ca ++ /g pectin, 1% pectin and 30% sucrose were optimal for gel firmness and strength. The sunflower pectin gel was particularly sensitive to pH and calcium concentration which had marked influences on pectin solubility, pregelation, brittleness and granularity. A high proportion of free carboxyl groups (69.1%), and possibly nonrandom distribution of demethoxylated groups on the pectin molecules, appeared responsible for the high sensitivity of sunflower pectins to ionic conditions in the gel formulation.