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RHEOLOGICAL, TEXTURAL AND MICROSTRUCTURE ANALYSIS OF THE HIGH‐METHOXY PECTIN/GELATIN MIXED SYSTEMS
Author(s) -
LIU H.,
ZHU D.Sh.,
XU X.M.,
GUO Sh.D.,
JIN Zh.Y.
Publication year - 2007
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2007.00114.x
Subject(s) - gelatin , pectin , rheology , microstructure , materials science , food science , chemical engineering , polysaccharide , texture (cosmology) , chemistry , composite material , organic chemistry , computer science , engineering , image (mathematics) , artificial intelligence
The aim of this research was to evaluate the interaction between high‐methoxy pectin and gelatin in solution and mixed gel utilizing rheological, texture profile and microstructure analysis. The results showed that the phase separation and association might both exist depending on the ratio of pectin to gelatin in the mixed system. After the pectin addition to the mixed system, the gelation properties of gelatin were improved at suitable conditions. The structure development rate, gel hardness and gel brittleness of the pectin/gelatin mixed system were positively affected by the addition of pectin and from there to expand the application of the mixed system in food industry.PRACTICAL APPLICATIONS Structure‐forming polysaccharides and protein provide desired functional properties to a wide range of foods such as gel confectionery products, milk products and fat replacers. As an academic paper, this article provided the information that high‐methoxy (HM) pectin could prove the gelation properties of gelatin to corporate audiences. We could find that the ratio of HM pectin to gelatin, and the concentration of these two polymers, dictate the texture properties of the mixed system. The pectin addition to the gelatin system affected the structure development rate, which might save time when the products are processed in practice. The melting temperature was increased with the pectin addition to the gelatin system, which is favorable if it is to be kept under higher temperature.