Gelation pectin

This capacity is applicable in various sectors of the food industry such as bioremediation, beverage processing, ascorbic acid determination, sugar-beet pectin gelation, and baking it also acts as a biosensor. 

May, C.D., Stainsby, G. (1986). Factors affecting pectin gelation. In Phillips, G.O., Wedlock, D.J., Williams, P.A. (Eds). Gums and Stabilisers for the Food Industry 3, London Elsevier Applied Science, pp. 515-523. 

Deesterification of natural polysaccharides accomplishes the same result as chemical derivatization, to wit, the critical DE range necessary for high-methoxyl pectin gelation. Robinson et al. (1988) discovered that the normally gelling, branched polysaccharides studied did not gel when side chains were removed, because the unsubstituted main chain did not subsequently adopt an ordered conformation. Their explanation was that the polydispersed... 

Morris, E. R., Gidley, M. J., Murray, E.J., Powell, D. A., and Rees, D. A. (1980). Characterization of pectin gelation under conditions of low water activity, by circular dichroism, competitive inhibition and mechanical properties. Int. J. Biol. Macromol. 2 327-330. 

Axelos, M.A.V. and Thibault, J.F. 1991. The chemistry of low-methoxyl pectin gelation in The Chemistry and Technology of Pectin, ed., R.H. Walter, New York Academic... 

Alginate-pectin gelation will be presented as an example for which the formation of junction zones has been proposed to involve two chemically different but geometrically complementary polymer molecules. Pectin is the structural polysaccharide in plants equivalent to alginate in brown seaweed. The term pectin covers a wide range of... 

Axelos, M. A. V., J. F. Thibault. The Chemistry of Low-Methoxyl Pectin Gelation. Academic Press New York, 1991. 

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