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KMID : 0380619860180050364
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 5 p.364 ~ p.371
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Prediction of Firmness and Strength of Low - ester Pectin Gel from Chemical Composition
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V. N. M. Rao
C. J. B. Smit
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Abstract
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High-ester pectin was demethylated by the treatments of HCl alone and a combination of HCl and NH₄OH. The low-ester pectin prepared were analyzed for chemical composition and the pectin gels were evaluated for firmness by sag values and strength by puncture stress. (Gels made from HCl demethylated sample showed brittle, weak and poor elastic characteristics while the HCl-NH₄OH treated samples generally resulted in a smooth and elastic gels except those samples having very low content of ester group or acid amide group. Statistical analysis showed that significant correlations were found between sag values and ester content or molecular weight, and puncture stress and ester content, acid amide groups or molecular weight. The equations derived for sag, puncture stress and sag/puncture stress from chemical data could be useful for prediction of some of the physical properties of low-ester pectin gel.
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KEYWORD
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