Regular ArticleGelation of Aqueous Pectin Solutions: A Dynamic Light Scattering Study
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2023, Progress in Materials ScienceEgg-box model-based gelation of alginate and pectin: A review
2020, Carbohydrate PolymersCitation Excerpt :Pectin could form gels at a low Ca2+ concentration in the presence of other salts (e.g., NaCl or KCl). Cationic ions could bind to the COO− groups in pectin, reduced the electrostatic repulsions between pectin, and thus facilitated the Ca-mediated cross-links of pectin (Narayanan, Deotare, Bandyopadhyay, & Sood, 2002; Wehr et al., 2004; Yoo et al., 2009). However, the addition of ions could potentially replace the bound Ca2+, leading to the Ca2+ loss (maximum of 90 %) and thus decreasing gel stability (Günter et al., 2014; Sriamornsak & Kennedy, 2008).
Characterisation of commercial LM-pectin in aqueous solution
2013, Carbohydrate PolymersCitation Excerpt :Salt can also influence aggregation by changing the electrostatic interactions or molecular conformations. Reducing intermolecular electrostatic repulsive interactions allow aggregates to be formed more easily and so require less CaCl2 as found by Narayanan et al. (2002). High NaCl addition can screen intramolecular repulsive interactions so that the LM-pectin chain is likely to adopt a compact three-fold structure, which enables aggregates stabilised by hydrogen bonding to be formed in dilute solution, as demonstrated by our intrinsic viscosity and dynamic light scattering results (Figs. 1 and 10).
Fine-tuning the properties of pectin-calcium gels by control of pectin fine structure, gel composition and environmental conditions
2010, Trends in Food Science and TechnologyCitation Excerpt :In presence of monovalent salt, typically NaCl, these monovalent ions can screen electrostatic interactions. As a result, several authors reported that in presence of NaCl, pectin can form a gel at lower calcium ion concentration than in absence of salt (Garnier et al., 1993, 1994; Narayanan, Deotare, Bandyopadhyay, & Sood, 2002). In addition, some authors showed that, in presence of monovalent ions such as Na+ or K+, LM pectin can even form a gel in absence of Ca2+ (Wehr, Menzies, & Blamey, 2004; Yoo et al., 2009).
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