Study on Gelling Properties of Ficus pumila Linn.Seed Pectin

Abstract

Abstract: The purpose of this study was to investigate the gelling properties and gelling mechanism of Ficus pumila Linn.seed pectin by using LFRA texture analyzer to determine the influence of different factors on gelling strength of the pectin.The results showed that the optimum concentration for Ficus pumila Linn.seed pectin to gelate is 0.5% at room temperature.The higher the temperature of sol is,the stronger the gelling strength.The scope of gelling pH is between 3 and 6,and the best condition for gelation is pH 4.Sugar has little influence to the gelling strength of Ficus pumila Linn.seed pectin.The most suitable addition amount of sugar is 20%.Metal ions have the strongest influence to gelation.The effects of metal ions on gelation are ranked as Cu2+>Fe3+ >Ca2+>Mg2+>K+.Hydrogen bond,electrostatic force and hydrophobic interaction are contributing factors to the formation of Ficus pumila Linn.seed pectin gel,while hydrophobic interaction affects the most.

Key words: Ficus pumila L.seed, pectin, gelling property, gelling mechanism, gelling strength

LIANG Rui-Hong, BI Shuang-Tong, LIU Cheng-Mei, LIU Wei, LIU Wei-Lin, ZHANG Zhao-Qin. Study on Gelling Properties of Ficus pumila Linn.Seed Pectin[J]. FOOD SCIENCE, 2008, 29(11): 110-113.

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Study on Gelling Properties of Ficus pumila Linn.Seed Pectin

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