Reference : Pectin extraction from lemon by-product with acidified date juice : effect of extraction...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/36565
Pectin extraction from lemon by-product with acidified date juice : effect of extraction conditions on chemical composition of pectin.
English
Masmoudi, M. [> >]
Besbes, Souhail [> >]
Chaabouni, M. [> >]
Robert, C. [> >]
Paquot, Michel mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Blecker, Christophe mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Attia, Hamadi [> >]
Apr-2010
Food Science & Technology International
SAGE Publications
16
2
105-114
Yes (verified by ORBi)
International
1082-0132
[en] emon pectin; date pectin ; pectin mixtures; gels; ; rheology; microstructure
[en] The microstructure and the rheological properties of lemon-pectin mixtures were studied and compared to those of pure lemon (high methoxyl: HM) and date (low methoxyl: LM) pectins. Rheological properties were carried out in the presence of 30%, 45% and 60% sucrose, and increasing calcium concentrations (0-0.1%). The presence of date with lemon pectin led to a gel formation at 45% sucrose and in the presence of calcium, which was not the case for lemon pectin alone under the same conditions. It is suggested that lemon and date pectins interacted, leading to gel formations at different gelling temperatures, which were strongly dependant on degree of methylation. These results were confirmed by scanning electron microscopy, which revealed inhomogeneous gels where dense aggregated network and loose, open network areas were present. Addition of calcium to pectin mixture gels led to stronger and faster gel formation.
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/36565
10.1177/1082013209353093

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