Das Suchergebnis hat sich seit Ihrer Suchanfrage verändert. Eventuell werden Dokumente in anderer Reihenfolge angezeigt.
  • Treffer 3 von 4
Zurück zur Trefferliste

Pectin-water interactions: comparison of different analytical methods and influence of storage

  • Interactions of pectin with water are essential for nearly all pectin applications. It was assumed that these interactions strongly depend not only on chemical molecular parameters but also on physical powder material properties and that they might be affected by storage. This was examined with nine different pectin samples from three suppliers. Storage at 60 °C and 80% humidity for two weeks was used in order to simulate long term storage at moderate conditions. Material properties were tested by measuring solid density and BET surface and by mercury porosimetry and X-ray analysis. Pectin-water interactions were examined with two different methods, a modified sorption method at αw around 1.0 and the capillary sucking method (Baumann method). After storage, the BET surface of the pectin samples was reduced, solid density was altered differently and crystalline structures became amorphous. It is assumed that storage at high heat and humidity caused particle surfaces softening, swellingInteractions of pectin with water are essential for nearly all pectin applications. It was assumed that these interactions strongly depend not only on chemical molecular parameters but also on physical powder material properties and that they might be affected by storage. This was examined with nine different pectin samples from three suppliers. Storage at 60 °C and 80% humidity for two weeks was used in order to simulate long term storage at moderate conditions. Material properties were tested by measuring solid density and BET surface and by mercury porosimetry and X-ray analysis. Pectin-water interactions were examined with two different methods, a modified sorption method at αw around 1.0 and the capillary sucking method (Baumann method). After storage, the BET surface of the pectin samples was reduced, solid density was altered differently and crystalline structures became amorphous. It is assumed that storage at high heat and humidity caused particle surfaces softening, swelling and partly dissolution. The particle surfaces smoothed, small inter-particle voids were reduced or sealed and particles agglomerated. These alterations caused a reduced water uptake of stored pectins. In general, the accessibility of hydrophilic groups in pectin was more important for pectin-water interactions than their number. All applied methods for testing pectin-water interactions detected special sample properties and their combination allowed an extensive evaluation of the water binding properties.zeige mehrzeige weniger

Volltext Dateien herunterladen

  • 1-s2.0-S0268005X14002562-main.pdf
    eng

Metadaten exportieren

Weitere Dienste

Teilen auf Twitter Suche bei Google Scholar Anzahl der Zugriffe auf dieses Dokument
Metadaten
Autor*innen:U. Einhorn-Stoll, A. Benthin, Annett Zimathies, O. Görke, S. Drusch
Dokumenttyp:Zeitschriftenartikel
Veröffentlichungsform:Verlagsliteratur
Sprache:Englisch
Titel des übergeordneten Werkes (Englisch):Food hydrocolloids
Jahr der Erstveröffentlichung:2015
Verlag:Elsevier Science
Verlagsort:Amsterdam [u.a.]
Jahrgang/Band:43
Erste Seite:577
Letzte Seite:583
Freie Schlagwörter:Material properties; Pectin; Storage; Water binding
DOI:10.1016/j.foodhyd.2014.07.013
ISSN:0268-005X
Verfügbarkeit des Dokuments:Datei im Netzwerk der BAM verfügbar ("Closed Access")
Datum der Freischaltung:20.02.2016
Referierte Publikation:Ja
Datum der Eintragung als referierte Publikation:16.10.2014
Einverstanden
Diese Webseite verwendet technisch erforderliche Session-Cookies. Durch die weitere Nutzung der Webseite stimmen Sie diesem zu. Unsere Datenschutzerklärung finden Sie hier.