Effect of Temperature and Calcium Ion Concentration on Gelation and Rheological Properties of Low Methylated Pectin

Senan, Chandra, Surabhi, Ajit and Azhar, Masaud (2018) Effect of Temperature and Calcium Ion Concentration on Gelation and Rheological Properties of Low Methylated Pectin. Asian Journal of Chemistry, 30 (7). pp. 1671-1674. ISSN 0975-427X

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Abstract

Effect of the influence of temperature and calcium (Ca2+) ion concentration on the rheological properties of pectin viz. storage modulus (G) and loss (G) oscillatory moduli of low methoxyl pectin in the presence of varying amounts of Ca2+ ion. It was observed that upon lowering the temperature in the presence of Ca2+, both G and G increased immediately, followed by a further slow logarithmic increase with time. It was also noticed that storage modulus (G) increased with rising calcium ion concentration initially but further raising the calcium ion concentration lowered the value of G. The frequency sweep curves revealed that at lower concentrations, pectin-Ca2+ samples exhibited viscoelastic behaviour but at higher concentrations, elastic and well-structured gel-like properties were evident.

Item Type: Article
Divisions: Applied Science, Computing and Engineering
Depositing User: Hayley Dennis
Date Deposited: 14 Aug 2018 11:08
Last Modified: 14 Aug 2018 11:08
URI: http://glyndwr.repository.guildhe.ac.uk/id/eprint/17326

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