Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum)
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- 作者：Georgia Erdmann do Nascimento1 ; Fernanda F. Simas-Tosin1 ; Marcello Iacomini ; Philip Albert James Gorin2 ; Lucimara M.C. Cordeiro ; lucimaramcc@ufpr.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Solanum betaceum ; Tamarillo ; Pectin ; Gel ; Rheology
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：30 March 2016
- 年：2016
- 卷：139
- 期：Complete
- 页码：125-130
- 全文大小：1248 K
文摘
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Rheological behavior of a high methoxyl pectin from tamarillo pulp was studied.
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STW-A dispersed in water (3–8% w/w) showed liquid-like behavior.
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STW-A (2–3%), at pH 3 and with 50% sucrose showed shear-thinning flow and gel-like behaviors.
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STW-A in the presence of sucrose did not follow the Cox and Merz rule.
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STW-A (at 2 and 3%) with sucrose formed thermostable gels (at 5–80°C and 80–5°C).