Abstract:

In this work, the viscosity and gelling process of citrus pectin and soybean hull pectin were analyzed by
rheological methods. The results showed that the soy pectin gel had a lower viscosity than the citrus pectin gel under the
same conditions. In the gelling process, the storage modulus of citrus pectin was much higher than that of soy pectin. With
a pectin content of 2 g/100 mL, and 55 or 60 g/100 mL sucrose added alone or together with 3 or 4 g/100 mL D-glucono-δ-
lactone (GDL), the two types of pectin showed little difference as for storage modulus. The soy pectin gel storage modulus
and gel strength could be significantly improved by adding sucrose, GDL or by increasing pectin contents.

Key words: citrus pectin, soy hull pectin, gel, storage modulus, rheology