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A systematic study is made of the gelation of low methoxyl pectin (LMP) and partially amidated low methoxyl pectin (ALMP) as a function of pH and Ca 2+ concentration. Sol–gel state diagrams are obtained that characterize the pectin systems. Acid induced gelation is found to occur below pH 3.5 while Ca 2+ induced gelation is most effective for fully charged chains (pH>4.5). In an...
We have studied the influence of the calcium ion concentration, [Ca 2+ ], and the pH on the storage (G') and loss (G'') shear modulus at 1Hz of low methoxyl pectin solutions and gels. Upon lowering the temperature in the presence of Ca 2+ , G' and G'' increase immediately followed by a further slow logarithmic increase with time. The immediate response increases with increasing...
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