Pectin studies. IV. Consideration of gel strength and viscosity

Autor:	B. E. Judge, L. H. Laxipitt, R. W. Money
Rok vydání:	1950
Předmět:	Chromatography food.ingredient Aqueous solution Pectin digestive oral and skin physiology food and beverages Modulus Grinding chemistry.chemical_compound Viscosity food chemistry Chemical engineering Acetone Citrus Pectin Ball mill
Zdroj:	Journal of the Society of Chemical Industry. 69:53-55
ISSN:	1934-9971 0368-4075
DOI:	10.1002/jctb.5000690205
Popis:	Gel strength and viscosity studies have been carried out employing a series of pectins obtained by degrading citrus pectin by grinding for various times in 3 ball mill. As degradation increased, the quantity of material estimated as calcium pectate, but not contributing to gel formation, increased and the slope of the straight line representing the gel strength and square of the concentration relationship became less. It is shown that this slope bears a linear relationship to the limiting viscosity values for the pectin in aqueous solution and the nitro-ester in acetone solution, and that it is proportional to the Young's modulus of the fibrils constituting the gel.
Databáze:	OpenAIRE
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