A Novel Pectin Material: Extraction, Characterization and Gelling Properties

International Journal of Molecular Sciences

Vania Urias-Orona¹  Agustin Rascón-Chu¹  Jaime Lizardi-Mendoza¹  Elizabeth Carvajal-Millán¹  Alfonso A. Gardea² 

[1] Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a la Victoria Km 0.6, Hermosillo, Sonora, México; E-Mails:;Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera al Varadero Nacional Km 6.6 Col. Las Playitas 85480 Guaymas, Sonora, México; E-Mail:

关键词: low methoxy pectin;    gels;    rheology;   

DOI  :  10.3390/ijms11103686

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2010 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.