Pectin as a rheology modifier: Origin, structure, commercial production and rheology

• Published in: Carbohydrate polymers Vol. 161; pp. 118 - 139
• Main Authors: Chan, Siew Yin, Choo, Wee Sim, Young, David James, Loh, Xian Jun
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.04.2017
• Subjects: aminolysis; biopolymers; crosslinking; emulsifiers; Extraction; gelation; gelling agents; Gelling mechanisms; gels; Gels - chemistry; Hydrogels; Hydrogen bonding; Hydrogen-Ion Concentration; Hydrophobic interactions; hydrophobicity; Ionic interactions; methylation; Pectin; pectins; Pectins - chemical synthesis; Pectins - chemistry; Polymers - chemistry; Polysaccharide; Rheology; Rheology modifier; solutes; Solutions; stabilizers; thickeners; Hydrogels; Rheology; Gelling mechanisms; Pectin; Extraction; Hydrophobic interactions; Polysaccharide; Hydrogen bonding; Rheology modifier; Ionic interactions

•The structure – property relationships of pectin polysaccharides are reviewed.•The mechanism of gelling varies with the degree of methylation and other parameters.•The viscoelastic behavior of a pectin gel depends on the gelling mechanism. Pectins are a diverse family of biopolymers with an anionic...