Physicochemical and rheological properties of gelling pectin from Sosnowskyi's hogweed (Heracleum sosnowskyi) obtained using different pretreatment conditions

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• 作者：Olga A. Patova^a ; ^{patova_olga@mail.ru} ; Victoria V. Golovchenko^a ; Fedor V. Vityazev^a ; Andrey A. Burkov^b ; Vladimir A. Belyi^c ; Sergey N. Kuznetsov^c ; Sergey G. Litvinets^b ; Ekaterina A. Martinson^b
• 关键词：Sosnowskyi's hogweed pectin ; Characterization ; Isolation ; Thermal analysis ; Rheological properties ; Low-methoxyl pectin gel
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：65
• 期：Complete
• 页码：77-86
• 全文大小：1142 K
• 卷排序：65

文摘

Low methoxyl pectin is obtained from fresh, air-dried and frozen hogweed raw materials. Type of the raw material slightly affects molecular parameters of hogweed pectin. Decrease of the treatment solution pH improves yield and chemical characteristics of the pectin. Calcium addition (R∼0.6) to hogweed pectin generates a true gel-like structure.