Abstract
In 25% (v/v) ethanol system, an acid induced pectin gelling mechanism was proposed in this study, which could be used to construct emulsion gel system. FT-IR, GPC, and monosaccharides analysis were used to investigated the structure of pectins. HMP and LMP are different in molecular wight and chain structure, and HMP shows excellent gelling property. Intermolecular interaction of acid/ethanol induced HMP gel was investigated with SDS, Urea, and shifted pH. Those results indicated HMP has larger molecular wight, more neutral sugar side chain, and lower zeta potential than LMP, which facilitates the construction of compact gel network. LMP and HMP emulsions with 25% (v/v) ethanol were prepared and HMP emulsions with different oil volume fractions (Φ 0.2–0.75) exhibit gelling properties. Furthermore, the compact structure of HMP gel is stable during the freeze-thaw cycle which improved the freeze-thaw stability of pectin emulsions.
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