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Conformation of Citrus Pectin Using Small Amplitude Oscillatory Rheometry
Author(s) -
CHOU T.C.,
PINTAURO N.,
KOKINI J.L.
Publication year - 1991
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.1365-2621.1991.tb04774.x
Subject(s) - rheometry , random coil , pectin , moduli , chemistry , thermodynamics , physics , rheology , stereochemistry , food science , circular dichroism , quantum mechanics
Conformation of citrus pectin [uronide 93%, degree of esterification, 61.5%] solution was studied and experimental reduced storage [G′] R and loss moduli [G″] R were compared with random coil theories of Rouse and Zimm and the rodlike theory of Marvin and McKinney. The theory of Zimm best approximated experimental data. This suggested that components of the pectin molecule internally interact to form a compact random coil with conformation controlled by hydrodynamic interactions.