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The influence of pH and calcium ions on the gelation of low methoxy pectin from potato

文献类型： 外文期刊

作者： Liu, Jia 1 ; Lei, Dandan 1 ; Tang, Luo 1 ; Zeng, Fankui 2 ; Guan, Yufang 3 ; Wu, Qiaoyu 3 ; Li, Haoxin 4 ;

作者机构： 1.Guizhou Acad Agr Sci, Inst Hort, Guiyang, Peoples R China

2.Chinese Acad Sci, Lanzhou Inst Chem Phys, Res Ctr Nat Med & Chem Metrol, Lanzhou, Peoples R China

3.Guizhou Acad Agr Sci, Inst Food Proc Technol, Guiyang, Peoples R China

4.Guizhou Med Univ, Guizhou Prov Engn Res Ctr Ecol Food Innovat, Key Lab Environm Pollut Monitoring & Dis Control, Sch Publ Hlth,Minist Educ, Guiyang, Peoples R China

关键词： acetic acid; calcium chloride; gelation; potato pectin

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.4； 五年影响因子：4.1 ）

ISSN： 0022-1147

年卷期： 2025 年 90 卷 4 期

页码：

收录情况： SCI

摘要： In this study, pectin was extracted from potato with the hydrolysis of cellulose, as well as its acid-induced and Ca2+-induced gelation behavior was investigated, too. The gelation process of unhydrolyzed pectin might be used as a model for studying the gelation behavior and characteristic of pectin within the cell wall. The results showed that potato pectin solution (3%) could form a gel state at a minimal concentration of 0.25% CaCl2 or a maximum pH value of 4.60. Furthermore, acetic acid-induced and CaCl2-induced gels were both concentration-independent. Specifically, the gel strength increased with decreasing levels of pH and increasing concentrations of CaCl2. Moreover, CaCl2-induced gels exhibited superior gelation characteristics with a higher storage modulus (7.2 Pa), larger fractal dimension (2.58), smaller porosity (12.11%), shorter relaxation time T2, and a denser gel network structure. This disparity stemmed from different mechanism: acetic acid provided H+ to combine with free carboxyl groups on the pectin chains, reducing the repulsion between pectin molecules, narrowing chain spacing, and fostering hydrogen bond formation; whereas CaCl2 promoted gelation primarily via the information of the "egg box" structure involving non-covalent bonded calcium bridges. This research could provide a theoretical basis for acid-induced and Ca2+-induced gelation of unhydrolyzed pectin extracted from the cell wall.

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