Gelation properties of extruded lemon cell walls and their water-soluble pectins

✍ Scribed by Marie-Christine Ralet; Monique A.V. Axelos; Jean-François Thibault

• Book ID: 102997643
• Publisher: Elsevier Science
• Year: 1994
• Tongue: English
• Weight: 764 KB
• Volume: 260
• Category: Article
• ISSN: 0008-6215
• DOI: 10.1016/0008-6215(94)84045-8

✦ Synopsis

The amount of water-soluble pectins was largely increased after extrusion-cooking of lemon fibres. These pectins showed the ability to form a gel in the presence of sucrose and at acidic pH. The gels obtained with the water-extracted pectins after extrusion-cooking and with pectins acid-extracted on a laboratory scale were softer than those prepared with commercial citrus pectins. The water-extracted pectins after extrusion-cooking and the pectins acid-extracted on a laboratory scale contained long neutral side-chains and required a higher sucrose concentration to gel than the commercial citrus pectins. The extruded lemon fibres showed the ability to form gels in the presence of sucrose and at acidic pH. The gels obtained with the extruded fibres containing some water-soluble pectins of high molecular weight were stronger than those obtained with the extruded fibres containing higher amounts of more depolymerised water-soluble pectins. The extruded fibres containing 12.S14.9% of water-soluble pectins of high molecular weight (intrinsic viscosity: 413-504 mL/g) were those showing the better gelation properties.