Mathematical model of Ca²⁺ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin

详细信息    查看全文

• 作者：Wanyou Han ; Yonghong Meng ; ^{mengyonghong@snnu.edu.cn} ; Chingyuan Hu ; Guiru Dong ; Yuling Qu ; Hong Deng ; Yurong Guo
• 关键词：Low methoxyl pectin ; Mathematical model of gel ; Gel strength ; Rheological property
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：37-48
• 全文大小：2373 K
• 卷排序：66

文摘

Mathematical model between gel strength and Ca2+ concentration applies a DoseResp function. The function between gel strength and pH is a polynomial with maximum at pH 3.5. The mathematical model for gel strength and pectin molecule is a BiDoseResp function. More amount of low methoxyl pectin and sucrose molecule promotes the gel strength. Application of mathematical models will predict gel strengths of low methoxyl pectin.