The mechanism of pectin gelation depends of the degree of methoxylation. High methoxyl pectin gels due to hydrophobic interac- tions and hydrogen bonding between pectin molecules. The results of this research indicate that NaOH added to high methoxyl pectins solutions of ?níspero de la sierra? (Mespilus sp.) leads to gel formation in a concentration-depended manner. Decreasing pHs of ?níspero de la sierra? pectin solutions caused increases en gel strength between pH 3,6 níspero de la sierra pectin solutions formed gels at NaCl concentration between 0,2 y 0,8 M. The addition of small amount of Ca+2 promoted the gelation of ?níspero de la sierra? pectin. The gel strength of the ?níspero de la sierra? gels was further enhanced by sucrose.
|State||Published - 2010|