Dynamic and Fractal Analysis of Gelation Properties of Low-methoxyl Pectin Gels

Abstract

Abstract: The dynamics of the gelation properties of low-methoxyl citrus pectin through rheological analysis were studied. The effects of concentration of pectin and pH value on the storage modulus and the structure development rate during cooling (SDR) were first studied. Then the fractal analysis of the pectin gel was performed. Two different model were used to estimate the fractal dimension(df) of the pectin gel and obtained same df value but indicated two different gelation regime.

Key words: pectin, gel, rheology, storage modulus, structure development rate, dynamics, fractal

LIU He, ZHU Dan-Shi, XU Xue-Ming, GUO Shi-Dong, JIN Zheng-Yu. Dynamic and Fractal Analysis of Gelation Properties of Low-methoxyl Pectin Gels[J]. FOOD SCIENCE, 2008, 29(2): 76-81 https://doi.org/

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Dynamic and Fractal Analysis of Gelation Properties of Low-methoxyl Pectin Gels

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