Abstract
Pectin solutions were annealed at various temperatures and time intervals. Calcium pectin gels were prepared by mixing aqueous solutions of pectin and calcium chloride (CaCl2). The degree of Na to Ca substitution (DS) was calculated based on the data obtained by atomic absorption spectrometry. DS increased with increasing Ca content and levelled off at the characteristic Ca content which corresponds to the saturated value assuming all -COOH was converted into -COO2Ca. The characteristic saturated values depended annealing temperature and time at sol state. DS was calculated and it was found that DS decreased with increasing annealing temperature. Viscoelastic properties of gels in water were investigated using a thermomechanical analyzer (TMA). Dynamic modulus increased and tanδ decreased with increasing DS. Swelling ratio of gels decreased with increasing annealing temperature and time at sol state showing a similar tendency to the results of DS. It can be concluded that a large network structure was formed when the samples were annealed at high temperature for a long time at sol state.
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