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:

Junction zones in HM pectin gels — Figure 6 -...

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!

The Ultimate Scientific and Technical Reference

A Comprehensive Knowledge Base, with over 1,200 authors and 100 scientific advisors

+ More than 10,000 articles and 1,000 how-to sheets, over 800 new or updated articles every year

From design to prototyping, right through to industrialization, the reference for securing the development of your industrial projects

This article is included in

Food industry

This offer includes:

Knowledge Base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

Practical Path

Operational and didactic, to guarantee the acquisition of transversal skills

Doc & Quiz

Interactive articles with quizzes, for constructive reading

Subscribe now!

Ongoing reading
HM pectin gelling mechanism

Previous
page Physical properties

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)....