3. HM pectin gelling mechanism

A combination of hydrogen bonds and hydrophobic interactions is the mechanism responsible for the gelation of HM pectins (figure 6 ). The resulting three-dimensional network, capable of binding solvent, consists of a stack of helically esterified homogalacturonic zones.

The proposed model is as follows:

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HM pectin gelling mechanism

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LM pectin gelling mechanism

Bibliography

(1) - PILNIK (W.), VORAGEN (A.G.J.) - The biochemistry of fruits and their products. - HULME (A.C.) ed., Academic Press, London, 1, p. 53 (1979).
(2) - OTHMEN (K.), ENEYEL - Pectic substances. - Chem. Technol., 14, p. 636-651 (1967)....