Characterisation of a novel gel system containing pectin, heat inactivatedpectin methylesterase and NaCl

An interesting and novel gelation system is described consisting of pectin, heat inactivated pectin methylesterase and NaCl. Gelation occurs at pH val ues ranging from 3 to 7, With gels formed at lower pH values being more sta ble. The rheological properties of the gel depend on the concentration of i ts components and the temperature at which gel formation takes place. Under optimum conditions, storage moduli can reach values or >1000 Pa. Disruptio n of the gel network by increasing the temperature to 65 degreesC is revers ible upon cooling, yielding gels whose strength is very similar to that of the original gel. Experimental data suggest that mainly hydrophobic interac tions and hydrogen-bonding contribute to the formation and stabilisation of junction zones Whereas electrostatic interactions play only a minor role. (C) 2001 Elsevier Science Ltd. All rights reserved.