THE EFFECT OF CALCIUM SALTS NATURE ON THE TECHNO-LOGICAL PROPERTIES OF BIOCHEMICALLY MODIFIED PECTINES
DOI:
https://doi.org/10.15673/2073-8684.29/2014.33525Keywords:
pectines, enzymatic deesterification, degree of esterification, calcium salts, gelationAbstract
The results of studies of the effect of the calcium salts nature on the solubility and gelation of pectines, modified by vegetation pectin methyl esterase are shown in the work. With an increase in the mass fraction of modified pectin in the solution from 0.55 % to 0.7 % the viscosity increases, at its greater value the brittle gels are formed – from 0.77 % to 0.8 % and durable – from 0.9 % to 1 % of pectin.
It is found that with the introduction of calcium salts to the solution of modified citrus pectin degree of esterification 32 %, with the rate of 50 – 110 mg of calcium ion per1 gof pectin their different behavior is observed, depending on the nature of the introduced salt.
High concentrations of calcium cause the formation of a brittle gel with a strong tendency to syneresis, and ultimately to salting – calcium pectinate. In the presence of chloride and phosphoric calcium in solutions of citrus pectin the clots are formed and consolidated with time. Denser gels with high dynamic viscosity formed in the presence of gluconate and lactate calcium.
It is shown that low esterificated pectines may give thermoreversible gels. Anions of calcium salts significantly affect the structuring of pectin system, calcium cation allows to receive a variety of gel compositions with a content of pectines in the range of 0.55 – 1.0 gper 100 cm3, which is important for producing of structured, canned and food products.
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