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Title of article A STUDY OF THE COMPLEXING AND GELLING ABILITIES OF PECTIC SUBSTANCES
Authors

Salishcheva O.V. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia , platchim@rambler.ru

Donya D.V. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia

Section: CHEMISTRY AND ECOLOGY
Year 2013 Issue 2 DOI 664.292
Annotation Cranberries, lingonberries, blueberries, and food systems based on these berries with different solvents and sugars have been studied. A physicochemical analysis of cranberries, lingonberries, and blueberries has been conducted. Crystalline pectin from cranberries, lingonberries, and blueberries has been isolated to determine the degree of etherification. The gelling ability of the pectic substances has been studied. The effect of different solvents and sugars on the rheological properties of food systems containing pectin has been examined. A comparative estimation of the gelling ability of the pectic substances contained in cranberries, lingonberries, and blueberries and in chitosan and alginate gelling agents has been conducted. The viscous properties have been found to increase in the series: cranberry pectin < lingonberry pectin < blueberry pectin < sodium alginate < chitosan. The complexing ability of pectins with respect to copper and iron ions has been studied and compared to that of casein. Casein exhibits a lower complexing ability with respect to iron ions than pectin. It has been found that the complexing properties of pectin vary with its concentration: the more dilute the solution, the higher the complexing ability of pectin.
Keywords pectic substances, gelling ability, blueberries, cranberries, lingonberries, rheological properties, complexing ability
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Salishcheva O.V. A STUDY OF THE COMPLEXING AND GELLING ABILITIES OF PECTIC SUBSTANCES / Salishcheva O.V., Donya D.V. // Food and Raw Materials. - 2013. - №2. - С. 76-84
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