4. LM pectin gelling mechanism

Harvey stated in 1960 that the formation of gels from solutions of long polymer chains such as pectins is achieved by bonds between neighboring macromolecules, forming a continuous network of high mechanical stability. He later added that the type of bonding depends both on the characteristics of the chemical groups suitably placed along the macromolecules and on their chemical environment. The gelation of LM pectins is created by hydrogen bridges, ionic attractions (including ionized carboxyl groups) and even electrovalent attractions. Thus, the gelation of LM pectins includes several types of bonding that are not yet fully defined. In all cases, these pectins gel in the presence...