| ≥1 piece |
Characteristics: Solubility : Pectin can dissolve in water but it is insoluble in most organic solvent. The solubility depends on the quantity and distribution of methoxyl groups, polymerization degree of molecules. At the same time, pH, temperature and ionic strength also have significant influence on it. Rheological behavior : Pectin in aqueous solutions shows pseudoplastic behavior (shear thinning), when calcium is present, pectin system shows thixotropic tendency (structure rebuild). While diluted pectin solution is not influenced by salts and can be considered as Newtonian fluid. Stability in solution : HM-pectin shows excellent stability at all temperatures in the pH-range 2.5 4.5. At pH higher than 4.5, pectin molecule is rapidly depolymerized due to - elimination. At pH lower than 3.5, pectin is relatively heat stable. Adding sugar to the system can improve the stability of pectin. Gelation : Pectin can gel under certain conditions. The key factor influencing the gelling properties of pectin is degree of esterification. Calcium sensitivity: Calcium sensitivity (CS) is an important functional characteristic index of pectin. HM pectin is not Ca2+sensitive during gelling, but certain amount of Ca2+ is necessary for LM pectin to gel. Generally, LMA pectin is more sensitive than LMC pectin. Stability in solution : HM-pectin has remarkable stability on protein in acidified beverage.