Relation between nanostructure of pectin and its functional properties, based on interaction with metalions. KU Leuven
Extracted pectin is currently widely used as a food additive in plant-based products, particularly in gelling applications, due to its ability to bind divalent cations, especially Ca2+. This pectin functionality has been reported to be largely influenced by its structural properties, in particular the degree and pattern of methylesterification (DM) and blockiness (DBabs), which are a measure for the percentage and distribution of ...