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1. 1. Microstructure and Gelation Behaviour of High Methoxyl and Low Methoxyl Pectin Gels and their Mixtures

   Författare :Caroline E E Löfgren; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; rheology; kinetic behaviour; LM pectin; transmission electron microscopy; calcium; microstructure; gel formation; sucrose; HM pectin; pectin mixtures;

   Sammanfattning : The objective of this thesis was to explore the functional behaviour of high methoxyl (HM), low methoxyl (LM) and mixed HM/LM pectin gels of different chemical characteristics with emphasis on microstructure and kinetic rheological behaviour. The rheological properties and the structure of pectin gel networks were investigated for pectins under different sucrose, calcium and pH conditions by the means of oscillatory measurements and transmission electron microscopy (TEM). LÄS MER