标题：Effect of Temperature, pH and Concentration of Soluble Solids on the Rheological Behavior and Molecular Mass of Pectin Obtained from Mango Vallenato Shell ( Mangífera indica l .)
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2018
卷号：16
期号：SPL
页码：35-40
DOI：10.19026/ajfst.16.5934
出版社：MAXWELL Science Publication
摘要：The aim of the study was evaluating the incidence of pectin concentration, soluble solids concentration, extraction temperature and pH in the rheological behavior and molecular mass of a mango vallenato pectin gel. Experimental design was in blocks (mango pectin and commercial) completely random, in factorial arrangement 24, for the factors, pectin concentration (0.5-0.25% w/w), temperature (50, 70°C), pH (2.2- 2.8) and solids concentration (55, 65°Brix), with three replicates. Storage modulus (G'), loss modulus (G") and loss tangent (tan δ), determined on the rheometer AR 1500 with parallel plate geometry, were determined. The data were adjusted to the Mark-Houwink-Sakurada model to determine the molecular weight of the pectin gel. Gels with 0.25% of mango pectin showed viscous behavior with little gelling property, the gels prepared with 50% of mango pectin at 55°Brix soluble solids concentration had a structured gel behavior, similar behavior to those of commercial pectin. The molecular mass of the gel prepared with mango pectin was in the range of 583.90 to 24.17 kDa, being significantly affected by the concentration of 0.25% of pectin, the extraction temperature and soluble solids concentration.
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