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

• Published in: Food hydrocolloids Vol. 66; pp. 37 - 48
• Main Authors: Han, Wanyou, Meng, Yonghong, Hu, Chingyuan, Dong, Guiru, Qu, Yuling, Deng, Hong, Guo, Yurong
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2017
• Subjects: Gel strength; Low methoxyl pectin; Mathematical model of gel; Rheological property; Formic acid, ion (1-) (PubChem CID: 283); Low methoxyl pectin; Citric acid (PubChem CID: 311); Disodium hydrogen phosphate (PubChem CID: 24203); Sinjarite (PubChem CID: 6093260); Pectin disaccharide (PubChem CID: 16738707); Calcium ion (PubChem CID: 271); Mathematical model of gel; Rheological property; Sucrose (PubChem CID: 5988); Distilled water (PubChem CID: 962); Gel strength; Low methoxyl pectin (PubChem CID: 854); Galacturonan (PubChem CID: 445929)
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2016.12.011

A systematic study was made of the gelation of low methoxyl pectin (LMP) using mathematical models of the effects of pH, and Ca2+, sucrose, and pectin concentrations. When [Ca2+] was 16–88 mg/g, the mathematical model of gel strength (analyzed by texture analyzer) applied a DoseResp function, which showed a trend similar to that of a microbial growth curve. The function between gel strength and pH conformed to a polynomial that showed maximum gel strength at pH 3.5. For pH 3.5–5.0, the gels were stable because calcium bridges formed with galacturonic acid residues. Near the isoelectric point (3.50), increased [Ca2+] enhanced the storage modulus (G′) and gel strength by formation of Ca-bridges at dissociated carboxyl groups. The mathematical model for gel strength and pectin molecule was a BiDoseResp function and suggested that more pectin provided more hydrophobic interactions and cross-linking junctions between the pectin chains. Sucrose content promoted the gel strength because sucrose provided more hydroxyl groups to stabilize the junction zones and promote hydrogen bonds to immobilize free water. These findings suggest that the mathematical models and their combination will be useful in a range of food and biomedical applications that require different gel strengths. [Display omitted] •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.