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

A Novel Pectin Material: Extraction, Characterization and Gelling Properties

1
, 1,* , 1
, 1, 2
 and 3
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 Material Sciences and Nanotechnology)
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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.
Keywords: low methoxy pectin; gels; rheology low methoxy pectin; gels; rheology
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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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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