Data concerning the rheological behavior of high methoxyl pectin during gelation process
| Autor: | Pier Luigi San Biagio, Rosamaria Marino, Romano Lapasin, Daniela Giacomazza, Donatella Bulone |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
animal structures Multidisciplinary Aqueous solution Sucrose food.ingredient Pectin N.D Kinetics Analytical chemistry 02 engineering and technology lcsh:Computer applications to medicine. Medical informatics 021001 nanoscience & nanotechnology Viscoelasticity 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology food chemistry Rheology lcsh:R858-859.7 lcsh:Science (General) 0210 nano-technology lcsh:Q1-390 Proteomics and Biochemistry |
| Zdroj: | Data in Brief Data in Brief, Vol 18, Iss, Pp 1628-1631 (2018) Data in brief 18 (2018): 1628–1631. doi:10.1016/j.dib.2018.04.064 info:cnr-pdr/source/autori:Giacomazza D, Bulone D, San Biagio PL, Marino R, Lapasin R/titolo:Data concerning the rheological behavior of high methoxyl pectin during gelation process/doi:10.1016%2Fj.dib.2018.04.064/rivista:Data in brief/anno:2018/pagina_da:1628/pagina_a:1631/intervallo_pagine:1628–1631/volume:18 |
| ISSN: | 2352-3409 |
| DOI: | 10.1016/j.dib.2018.04.064 |
| Popis: | The present data concern the structuring kinetics of aqueous high methoxyl pectin (HMP) solutions at acid pH (3.1), constant pectin concentration (0.2% w/w) and sucrose concentrations ranging from 56 to 65% w/w. Consecutive frequency sweep was applied to samples immediately after their preparation. The generalized Maxwell (gM) model was used to describe the change of the mechanical spectra for each different sucrose concentration and to determine the viscoelastic parameters controlling the gelation of the HMP solutions. The viscosities in the sol region are explored in the range 0 to 55% 0 to 40% (w/w) sucrose concentration. |
| Databáze: | OpenAIRE |
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