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Int. J. Mol. Sci. 2010, 11(10), 3686-3695; doi:10.3390/ijms11103686

A Novel Pectin Material: Extraction, Characterization and Gelling Properties

1
Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a la Victoria Km 0.6, Hermosillo, Sonora, Mexico
2
Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera al Varadero Nacional Km 6.6 Col. Las Playitas 85480 Guaymas, Sonora, Mexico
3
Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora. Rosales y Transversal 83000. Hermosillo, Sonora, Mexico
*
Author to whom correspondence should be addressed.
Received: 20 August 2010 / Revised: 9 September 2010 / Accepted: 27 September 2010 / Published: 28 September 2010
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
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Abstract

A novel pectin was acid extracted from chickpea husk (CHP). CHP presented a 67% (w/w) of galacturonic acid, an intrinsic viscosity of 374 mL/g and a viscosimetric molecular weight of 110 kDa. Fourier transform infrared spectroscopy spectrum of CHP indicated a degree of esterification of about 10%. The CHP-calcium system formed ionic gels with a storage (G’) modulus of 40 Pa and gel set time (G’ > G’’) of 3 min at 1% (w/v), and a G’ of 131 Pa and gel set time of 1 min at 2% (w/v). The G’ of CHP gels was not greatly affected by temperature. The results attained suggest that chickpea husk can be a potential source of a gelling pectin material. View Full-Text
Keywords: low methoxy pectin; gels; rheology low methoxy pectin; gels; rheology
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Urias-Orona, V.; Rascón-Chu, A.; Lizardi-Mendoza, J.; Carvajal-Millán, E.; Gardea, A.A.; Ramírez-Wong, B. A Novel Pectin Material: Extraction, Characterization and Gelling Properties. Int. J. Mol. Sci. 2010, 11, 3686-3695.

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