Journal of Surface Science and Technology

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Differential Property of Cationic and Anionic Calcium Ion Cross-linked Pectin Gels


Affiliations
1 School of Physical Sciences, Jawaharlal Nehru University, New Delhi 110067, India
2 Inter University Accelerator Centre (IUAC), New Delhi 110067, India
3 Special Center for Nanosciences, Jawaharlal Nehru University, New Delhi 110067, India
     

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Pectin is a branched polysaccharides found in the cell wall of the plants and commonly used in food industry as a gelling agent, emulsifier or stabilizer. The effect of calcium chloride on the gelation of pectin dispersions was studied using rheology and light scattering measurements. Addition of calcium induced the gel formation in pectin dispersions follows egg-box crosslink mechanism. Zeta potential measurements revealed the formation of cationic and anionic pectin gels on concentration of calcium. The cationic gels had higher rigidity compared to anionic gels. The sol-gel transition has been investigated for pectin-calcium system from the structure factor data which indicated cationic gels undergo transition earlier compared to anionic ones. The gelation time was determined from rheology and viscosity experiments and found to be less for cationic gels.

Keywords

Ca2+-pectin Gels, Egg-box Model, Gel Elastic Behaviour, Gel Stiffness, Gel Structure Development, Pectin, Rheology of Gels
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  • Differential Property of Cationic and Anionic Calcium Ion Cross-linked Pectin Gels

Abstract Views: 376  |  PDF Views: 2

Authors

Nidhi Joshi
School of Physical Sciences, Jawaharlal Nehru University, New Delhi 110067, India
Kamla Rawat
Inter University Accelerator Centre (IUAC), New Delhi 110067, India
Pratima R. Solanki
Special Center for Nanosciences, Jawaharlal Nehru University, New Delhi 110067, India
H. B. Bohidar
Special Center for Nanosciences, Jawaharlal Nehru University, New Delhi 110067, India

Abstract


Pectin is a branched polysaccharides found in the cell wall of the plants and commonly used in food industry as a gelling agent, emulsifier or stabilizer. The effect of calcium chloride on the gelation of pectin dispersions was studied using rheology and light scattering measurements. Addition of calcium induced the gel formation in pectin dispersions follows egg-box crosslink mechanism. Zeta potential measurements revealed the formation of cationic and anionic pectin gels on concentration of calcium. The cationic gels had higher rigidity compared to anionic gels. The sol-gel transition has been investigated for pectin-calcium system from the structure factor data which indicated cationic gels undergo transition earlier compared to anionic ones. The gelation time was determined from rheology and viscosity experiments and found to be less for cationic gels.

Keywords


Ca2+-pectin Gels, Egg-box Model, Gel Elastic Behaviour, Gel Stiffness, Gel Structure Development, Pectin, Rheology of Gels

References





DOI: https://doi.org/10.17834/ijsstissst.v31i1-2.79922