dc.contributor.author |
Vithanage, CR |
en |
dc.contributor.author |
Grimson, Malcolm |
en |
dc.contributor.author |
Wills, Peter |
en |
dc.contributor.author |
Harrison, P |
en |
dc.contributor.author |
Smith, Bronwen |
en |
dc.date.accessioned |
2012-02-26T22:47:18Z |
en |
dc.date.issued |
2010-12 |
en |
dc.identifier.citation |
Journal of Texture Studies 41(6):899-927 2010 |
en |
dc.identifier.issn |
0022-4901 |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/12025 |
en |
dc.description.abstract |
Pectins are polygalacturonic acids with varying degrees of methyl esterification and are widely used to create gels. The commercial pectins studied by the authors were high-methoxyl esterified pectin, low-methoxyl esterified pectin and low-methoxyl amidated pectin. A puncture test was performed at 5 and 20C using a texture analyzer. The compression force was recorded as a function of displacement. The resulting force-displacement measurements were converted to stress-strain to calculate Young’s modulus by assuming incompressibility of the materials in a linear viscoelastic region (LVR). A rheometer was used for the shear flow curve, frequency sweep, amplitude sweep and creep tests, at 5 and 20C. The effects of temperature on storage and loss moduli were obtained. Further to that, a differential scanning calorimeter was used to investigate the melting behavior of pectin gels. The shear elastic moduli of pectin gels in an LVR were compared with Young’s modulus. |
en |
dc.language |
EN |
en |
dc.publisher |
Wiley-Blackwell Publishing, Inc. |
en |
dc.relation.ispartofseries |
Journal of Texture Studies |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from: http://www.sherpa.ac.uk/romeo/issn/0022-4901/ |
en |
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.subject |
High-methoxyl esterified pectin |
en |
dc.subject |
loss modulus |
en |
dc.subject |
low-methoxyl amidated pectin |
en |
dc.subject |
low-methoxyl esterified pectin |
en |
dc.subject |
rheology |
en |
dc.subject |
storage modulus |
en |
dc.subject |
strain |
en |
dc.subject |
stress |
en |
dc.subject |
temperature |
en |
dc.subject |
Young's modulus |
en |
dc.subject |
EGG-BOX MODEL |
en |
dc.subject |
VISCOELASTIC BEHAVIOR |
en |
dc.subject |
GELATION |
en |
dc.subject |
CALCIUM |
en |
dc.subject |
ACID |
en |
dc.subject |
DISPERSIONS |
en |
dc.subject |
ASSOCIATION |
en |
dc.subject |
PARTICLES |
en |
dc.subject |
MIXTURES |
en |
dc.subject |
NETWORKS |
en |
dc.title |
Rheological and structural properties of high-methoxyl esterified, low-methoxyl esterified and low-methoxyl amidated pectin gels |
en |
dc.type |
Journal Article |
en |
dc.identifier.doi |
10.1111/j.1745-4603.2010.00261.x |
en |
pubs.issue |
6 |
en |
pubs.begin-page |
899 |
en |
pubs.volume |
41 |
en |
dc.rights.holder |
Copyright: Wiley-Blackwell Publishing, Inc. |
en |
pubs.end-page |
927 |
en |
dc.rights.accessrights |
http://purl.org/eprint/accessRights/RestrictedAccess |
en |
pubs.subtype |
Article |
en |
pubs.elements-id |
201025 |
en |
pubs.org-id |
Science |
en |
pubs.org-id |
Physics |
en |
pubs.record-created-at-source-date |
2011-10-12 |
en |