Interaction between Gelatin and Sugar Beet Pectin

doi:10.7506/spkx1002-6630-201401006

Abstract

Abstract:

Factors such as pH and mixing ratio for influencing the complex of sugar beet pectin and gelatin were studied.
The total concentration of sugar beet pectin and gelatin was fixed at 0.1 g/100 mL. At a certain mixing ratio, the mixed
system was acidified by gluconolactone, and the turbidity, light scattering intensity and hydrodynamic radius of the system
were determined. Through exploring featured pHs, the phase boundaries were determined and a pH-composition phase
diagram was established. The turbidity was measured using UV-Vis spectrophotometer, and light scattering intensity
and hydrodynamic radius were tested using Zetasizer Nano-ZS apparatus. Based on the phase diagram and microscopic
observation, no interaction was found between sugar beet pectin and gelatin at higher pH levels, while intramolecular
and subsequently intermolecular soluble complexes were formed due to further acidification. At low pH levels, insoluble
molecular complexes were developed and the system became unstable.

Key words: sugar beet pectin, gelatin, interaction, complex, phase diagram

CLC Number:

TS201.7

LI Yu-hui, ZHANG Yi-feng, XIE Jing-jing, ZHANG Lu, FANG Ya-peng*. Interaction between Gelatin and Sugar Beet Pectin[J]. FOOD SCIENCE, 2014, 35(1): 29-33.

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