![](/assets/images/picto-drapeau-france-3a76576a5d60a512053b4612ab58dae5.png)
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
Bibliography
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The world's leading pectin producers
CP Kelco USA/Denmark http://www.cpkelco.com
Danisco Ingredients Denmark/USA http://www.danisco.com
Cargill Texturizing Solutions France (Redon), Malchin (Germany)
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