Abstract
ABSTRACTRheological properties of dilute and concentrated solutions of water‐soluble, alcohol‐precipitated tomato pectins from hot break and cold break tomato paste as well as alcohol‐precipitated commercially available apple and citrus pectins were studied. Superposition of rheological data was possible when nsp was plotteds vs c[η] and when η/ηo was plotted vs τγ The slope of nsp vs cMw plot and the limiting slope of η/η0 vs (τγ suggested that citrus, apple and hot break tomato pectin had random coil conformation while cold break tomato pectin had a more rigid conformation. Tomato processing had significant influence on the chain length and rheological properties of tomato pectins.
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