Effect of debranching on the rheological properties of Ca2þ epectin gels
| dc.contributor.author | Ngouémazong, Doungla E. | |
| dc.contributor.author | Kabuye, Geoffrey | |
| dc.contributor.author | Cardinaels, Ruth | |
| dc.contributor.author | Hendrickx, Marc | |
| dc.date.accessioned | 2025-09-23T09:04:26Z | |
| dc.date.available | 2025-09-23T09:04:26Z | |
| dc.date.issued | 2012-01-18 | |
| dc.description.abstract | Water-soluble pectin (WSP) extract was subjected to controlled carrot pectin methylesterase treatment, thereby producing de-esterified pectin (DEP). Both WSP and DEP were incubated with a mixture of endo-arabinanase and α-L-arabinofuranosidase to yield partially debranched pectins (WSPDBr and DEPDBr respectively). Pectin samples were characterised in terms of degree of methylesterification (DM), neutral sugar content, and degree of branching (DBr). The characterised pectins were used for the preparation of pectin gels with high and low calcium ion (Ca2+) concentrations. The rheological characteristics of the produced gels were evaluated by means of small-amplitude oscillatory tests. These characteristics include network development of the gel, gel strength (G′), gel elastic character and gel type. Partial debranching of pectin resulted in a reduction of the arabinose content (by approximately 50%) and caused a slight decrease in polymer DBr. Gels produced from semi-dilute solutions of partially debranched pectins showed network development profiles similar to those prepared from semi-dilute solutions of the corresponding non-debranched polymers. Yet, the former gels showed lower G′ values, poor gel elastic character and a “weaker” nature as compared to the latter. Next to Ca2+ cross-links, the presence of long arabinose-containing side chains is suggested to play an important role in the rheological characteristics of Ca2+–pectin gels. | |
| dc.identifier.citation | Ngouémazong, D. E., Kabuye, G., Fraeye, I., Cardinaels, R., Van Loey, A., Moldenaers, P., & Hendrickx, M. (2012). Effect of debranching on the rheological properties of Ca2+–pectin gels. Food Hydrocolloids, 26(1), 44-53.https://doi.org/10.1016/j.foodhyd.2011.04.009 | |
| dc.identifier.issn | 0268-005X | |
| dc.identifier.uri | https://nru.uncst.go.ug/handle/123456789/12097 | |
| dc.language.iso | en | |
| dc.publisher | Food Hydrocolloids | |
| dc.title | Effect of debranching on the rheological properties of Ca2þ epectin gels | |
| dc.type | Article |