Abstract: This study aimed to understand the effect of added phlorizin on the gel and functional properties of low ester pectin (LEP). A mixed system of phlorizin and LEP was prepared by adding 0.05% to 0.40% phlorizin and was adjusted to pH 4.2. The storage modulus (G’), loss modulus (G’’) and tanδ of phlorizin-LEP mixed systems were studied by rheological analysis. The antioxidant capacity was examined by hydrogen peroxide radical scavenging capacity, and the microstructure was observed by scanning electron microscopy (SEM). The results showed that adding phlorizin in the range of 0.05%–0.40% could effectively increase the gel strength and enhance the antioxidant activity of LEP. SEM observation showed that the microstructure of LEP-calcium gels with phlorizin added was more uniform and denser. The results provide theoretical data for the application of phlorizin-LEP mixed systems.

Key words: low ester pectin, glucoside, gel properties, antioxidant activity, microstructure