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Article | REF: F5000 V1

Pectins

Author: Gérard TILLY

Publication date: December 10, 2010

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2. Physical properties

2.1 Gelling properties

A gel is a three-dimensional network of macromolecules including a solvent. This is caused by physical or chemical changes that tend to reduce the solubility of pectin, favoring the formation of local crystallizations . Gelation consists in the association of polygalacturonate chains, through the formation of junction zones

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Physical properties
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