Quantitative relation between pectin structure and rheological properties of calcium-pectin gels.

Texture of fruits, vegetables and derived products is an important quality attribute for consumers. Texture is largely determined by pectin, a cell wall polysaccharide which contributes to cell-cell adhesion and mechanical strength of tissues. Ionic interactions between pectin and calcium play an important part in this. Next to the importance of in situ pectin, extracted pectin is abundantly applied, mainly in the food industry. Pectin is often added to foods because of its viscosity increasing and gelling properties. The goal of this project is to gain quantitative insight into the relation between pectin molecular structure and the rheological properties of calcium pectin gels. First, pectins with varying molecular structure will be produced. The structure will be characterised and expressed in quantitative terms. Next, pectin gels will be produced by addition of calcium. The rheological properties of these calcium pectin gels will be studied. Finally, the results obtained will be integrated in a model which offers qualitative and quantitative insight in the structure-function relationship.

Keywords:Structure-function relationship, Rheology, Pectin, Gel

Disciplines:Other chemical sciences, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology