Low Methoxyl Pectin: A Key Functional Ingredient in Modern Food Processing
Gel Properties and Factors Affecting Gelation
The unique gelling property of Low Methoxyl pectin relies on the formation of junction zones between pectin molecules in the presence of calcium ions. The calcium bridges the negatively charged carboxyl groups of adjacent pectin chains facilitating gel formation. Acid also plays an important role by inducing the pKa shift of pectin needed for interaction with calcium.
Low methoxyl pectin or LM pectin is a modified form of pectin obtained from citrus fruits or apples. It differs from high methoxyl pectin in the lower level of esterification of the galacturonic acid residues. LM pectin has a degree of esterification below 50% while high methoxyl pectin has a level above 50%.
Low Methoxyl Pectin Market
https://www.coherentmarket...
#Low Methoxyl Pectin,#Jam and Jelly,#syneresis,#heteropolysaccharide,#Low Methoxyl Pectin coherent market insights
Gel Properties and Factors Affecting Gelation
The unique gelling property of Low Methoxyl pectin relies on the formation of junction zones between pectin molecules in the presence of calcium ions. The calcium bridges the negatively charged carboxyl groups of adjacent pectin chains facilitating gel formation. Acid also plays an important role by inducing the pKa shift of pectin needed for interaction with calcium.
Low methoxyl pectin or LM pectin is a modified form of pectin obtained from citrus fruits or apples. It differs from high methoxyl pectin in the lower level of esterification of the galacturonic acid residues. LM pectin has a degree of esterification below 50% while high methoxyl pectin has a level above 50%.
Low Methoxyl Pectin Market
https://www.coherentmarket...
#Low Methoxyl Pectin,#Jam and Jelly,#syneresis,#heteropolysaccharide,#Low Methoxyl Pectin coherent market insights
08:51 AM - Mar 10, 2025 (UTC)
