HM Pectin Research Articles

Viscoelastic behaviour, sensitivity analysis and process optimization of aloe Vera/HM pectin mix gels: An investigation using RSM and ANN and its application to food gel formulation

Reconstituted Aloe vera non-fibrous alcohol insoluble residue (NFAIR) hydrogels were utilized to combine gel formation with HM pectin samples in order to minimize the additive. The Response Surface Methodology (RSM) and Artificial Neural Networks (ANN) were used to examine the impact of the Aloe vera/HM pectin mix ratio (0.25–1.0), sucrose (0–60% w/w), and pH (3–7) on the responses to the Power law model fitted (RSM). The RSM and ANN statistical performance was assessed based on the validation data set utilizing the coefficient of determination (R2), root mean square error (RMSE), standard error of prediction (SEP), model predictive error (MPE), and absolute average deviation (AAD). The validation data produced coefficients of determination (R2) for the RSM and ANN models that were 0.869 and 0.991, respectively. According to the commonly used steepest ascent numerical optimization technique, the addition of Aloe vera/HM pectin with a mix ratio (r) ranging from 0.40 to 0.59 can lower sucrose from 60% to 40% weight-weight while maintaining a similar gel strength and being more appealing. According to the results, Aloe vera was a good choice for the development of HM pectin mix gel formation with the addition of less sugar.

Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks

Pectin is used in dairy products to improve texture, but it may also affect calcium absorption. The influence of pectins with different degrees of esterification on calcium bioaccessibility in yogurt snacks enriched with or without whey mineral concentrates and lime juice was quantified using a three-step in vitro digestion including electrochemical determination of free and complex bound calcium. Calcium from whey minerals became bioaccessible under intestinal conditions when combined with lime juice, as a consequence of a large fraction of complex bound calcium by citrate. Pectin improved the texture of the snacks but lowered the calcium bioaccessibility by 6%–16% depending on the degree of esterification through endothermic binding of calcium to carboxylate groups of pectins as evidenced by higher yield stress of the snack bases. Decreasing degree of esterification and increasing blockiness promoted calcium binding, as indicated by the estimated binding sites and association constants. Increasing temperature from 25 °C to 37 °C and pH from 4 to 7 (intestinal conditions) also increased the interactions between calcium and pectins. For low methoxyl pectin, the complex binding of calcium to pectin carboxylates was found more evident than binding to citrate from the lime juice reducing calcium bioaccessibility. For high methoxyl pectin with fewer binding sites, citrate binding kept calcium available for uptake through intestinal digestion. A balanced formulation with whey minerals, lime juice and calcium-insensitive high methoxyl pectin yielded crispy yogurt snacks with high calcium bioaccessibility, which provides a new perspective to design dairy products with high nutritional value. • Pectin improves hardness and crispness of freeze-dried yogurt snacks. • Whey minerals with lime juice increase Ca bioaccessibility by citrate binding. • LM and to a lesser degree of HM pectin decreases Ca bioaccessibility. • LM pectin reduces calcium binding to citrate decreasing Ca bioaccessibility. • HM pectin and whey minerals lead to crispy snacks and high Ca bioaccessibility.

Removal of astringency from persimmon paste via polysaccharide treatment

1Non-astringent persimmon (Diospyros kaki Thunb.) paste is typically produced by treating astringent persimmon fruit with alcohol or dry ice (to remove tannins) followed by abrasion. However, considering the large yield of astringent persimmons harvested in a short time, this long, laborious method has hindered the use of persimmon paste in food processing. Herein, the addition of polysaccharides was used to produce a non-astringent persimmon paste while maintaining its quality. Among the nine evaluated polysaccharides, high- (HM) and low-methoxyl (LM) pectins, carrageenan, xanthan gum, and sodium alginate exhibited high astringency removal efficiencies. No astringency recurrence was observed after freezing when HM or LM pectin, guar gum, carrageenan, or sodium alginate were added. Moreover, the addition of HM pectin, or LM pectin, or sodium alginate prevented astringency upon heating. Additionally, guar, xanthan, tara gum, or carrageenan effectively inhibited syneresis. Thus, high-quality pastes could be easily and efficiently produced using a combination of polysaccharides.

Natural deep eutectic solvents pretreatment as an aid for pectin extraction from apple pomace

Three natural deep eutectic solvents (NADES; choline chloride (CC): lactic acid (LA), CC: oxalic acid (OA), CC: urea (U)) in the ratio 1:2 were tested as a pretreatment of apple pomace prior to hot water extraction of pectin. The pretreatment duration and temperature (for 0.5–2h, at 40–80 °C) was adjusted to limit cell wall polysaccharides losses and degradation. Extraction yields and sugar composition were used to evaluate the impact of the pretreatment on pectin extraction and the molecular weight and degree of esterification of pectin were characterized. Results showed that CC:LA and CC:U pretreatments led to close overall recovery yields with the control using water instead of NADES. Instead, CC:OA led to polysaccharides degradation and loss. The cell wall monosaccharides composition was affected after CC:LA and CC:U pretreatments at 60 °C and above, while it was preserved by CC:LA pretreatments at 40 °C for 1h. Moreover, CC:LA pretreatment facilitated hot water extraction of a large amount (33.1%–56.1% of uronic acid recovery) of high Mw HM pectin comparable with pectin obtained through classical method. CC:U pretreatment led to saponification and affected pectin composition by introducing choline. Thus, CC:LA pretreatment of apple pomace followed by water extraction offers a “green” alternative for mineral acid pectin extraction while CC:U allows functionalizing pectin in apple pomace prior to hot water extraction.

Comparisons of process intensifying methods in the extraction of pectin from pomelo peel

The extraction of pectin from pomelo peel using conventional heating extractive method with acid (CE), sequential ultrasound-microwave assisted technique (UMAE) and dynamic subcritical water extractive technique (SWE) were compared. The physicochemical properties of pectin extracted using the three different techniques were found to be of good quality. The viscosity of the extracted pectin was found to be ˜0.01 Pa.s while exhibiting pseudoplastic behavior. The presence of acid increases pectin yield and the degree of esterification. Pectin extracted without acid was found to be low methoxyl pectin. In terms of energy usage and efficiency, SWE consumed the highest energy at 1.05 kW.h whereas UMAE achieved the highest extraction efficiency at 0.49 g/h. In consideration of the overall quantity and quality of the extracted pectin, extraction efficiency and the energy requirement, UMAE was found to be the better extraction method for HM pectin while SWE may be used to extract LM pectin.

Modulation of extraction variables of pectin from Manilkarazapota fruit peel, its bio characterization, and comparative study using dynamic light scattering studies

ABSTRACTInfluence of variables has a great impact upon yield of pectin. The present study was organized to harmonize these variables and examine the extracted pectin. In view of this, bio-characterizion and structure analysis of pectin through FTIR was performed. Additionally, a polydispersity and particle size study was also conducted using dynamic light scattering (DLS) of the Manilkarazapota fruit peel. The best extraction variables according to the response optimization predicted model were noted as pH of 5 at 61.11°C for 90 min of heating time, which lead to a 3.7% yield. Bio-characterization revealed that pectin extracted at pH 5 has characteristics similar to HM pectin influence of methoxyl content, degree of esterification, and Galacturonic acid content at 5.11%, 73. 63%, and 77.7%, respectively. The FTIR spectrum depicted a similar surface structure to food-grade pectin. DLS studies revealed that extracted pectin at pH 5 has a particle size in the range of 390.21–421.17 nm and polydispersity (Đ) of 28.2%-29.3%. These findings indicate that sapodilla is a potential source of pectin for food and pharmaceutical preparation.

On the Sucrose-Induced Self-Assembly Kinetics of HM Pectin

On the Sucrose-Induced Self-Assembly Kinetics of HM Pectin

The complex mechanism of HM pectin self-assembly: A rheological investigation

Several biopolymers are widely employed in food, pharmaceutical and biomedical sectors by virtue of their ability to generate supramolecular structures, typically physical hydrogels. In the case of high methoxyl pectins (HMP) the gel formation is promoted by the presence of cosolutes (sugars or polyols) and low pH. The present investigation regards the structuring kinetics of aqueous HMP solutions having different polymer concentration and equal sucrose content at 20°C. A sequence of consecutive frequency sweep was applied to each sample immediately after its preparation. The time evolution of the linear viscoelastic behavior is described by the sigmoidal profiles of both moduli at each applied frequency and more thoroughly defined through the change of the mechanical spectrum, i.e. the variation of the parameters of the generalized Maxwell model or the Friedrich–Braun model which are both suitable to provide a satisfactory data fitting.

Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage.

The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf‐life of composite cassava‐maize‐wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), and monoglycerides (MG) at a 0.3% level (w/w). After 4 days of storage, composite breads with MG had comparatively lower crumb moisture while crumb density was similar in all breads. The reference bread crumb firmness was 33.4 N, which was reduced with an addition of DATEM (23.0 N), MG (29.8 N), CMC (24.6 N) or HM pectin (22.4 N). However, the CMC/DATEM, CMC/LC, and HM pectin/DATEM combinations further reduced crumb firmness to <20.0 N. The melting peak temperature was increased from 52 C to between 53.0 C and 57.0 C with added hydrocolloids and/or emulsifiers. The melting enthalpy of the retrograded amylopectin was lower in composite bread with hydrocolloids and emulsifiers, 6.7–11.0 J/g compared to 20.0 J/g for the reference bread. These results show that emulsifiers in combination with hydrocolloids can improve the quality and extend the shelf‐life of composite cassava‐maize‐wheat breads.

The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

The addition of polysaccharides to proteins during gel formation can alter the mechanical and textural properties of the resultant gels. However, the effect of addition of different polymers on mechanical properties of whey protein (WP) gels including their ability to elastically store energy, often measured in terms of the recoverable energy (RE), or dissipate energy, has not been fully reported. In this paper heat-induced WP gels containing high (HM) or low (LM) methylated negatively charged pectin or the neutral pullulan were prepared to study how the addition of polysaccharides to WP affects the mechanical properties of the formed gels. These gels were subjected to uniaxial compression and mechanical properties, including RE, were evaluated. The addition of pullulan to WP did not enhance the RE, whereas an increase in LM pectin resulted in higher RE. For gels containing HM pectin, the presence of the polymer induced an initial decrease of the RE. Nevertheless, RE increased with further increase in pectin concentration. These findings indicate that the addition of polysaccharides to whey proteins during gel formation results in changes in the RE but to different extent for different polymers. The results from this study suggest that the addition of polysaccharides to WP can be used as a tool to modulate the ability of whey protein gels to elastically store energy upon mechanical deformation.

Physicochemical characterization of soursop fruits and jellies light and conventional

Jellies production is one of the ways to add value and increase the soursop fruits use. The aim of the research was to define the physical-chemical characterization of soursop fruit and jellies prepared with sucrose and sweetener. Were prepared two versions of jelly with the pulp of soursop: conventional and light. The conventional jelly was produced with a soursop pulp kilogram, 40% sucrose, 0.05% HM pectin and 0.1% citric acid. The light was produced with a jelly soursop pulp kilogram, 30% maltitol syrup sweetener (Maltidex®), 0.05% LM pectin, 0.0025% calcium chloride and 0.1% citric acid. The physico-chemical analyzes in the pulp of soursop in nature and light and conventional jellies were pH, soluble solids (°Brix), titratable acidity (g of citric acid 100 g –1 pulp), vitamin C (mg of ascorbic acid 100 g –1 pulp) and SS / TA ratio. The use of soursop as jelly proved to be a great alternative, because the light and conventional versions developed products showed good chemical features. The sweetener maltitol syrup was efficient for the preparation of the light version, giving body and sweetness to jelly.

English

A consumer test of composite cassava: maize: wheat (40:10:50) breads prepared with improvers, 0.3% emulsifiers, either as lecithin (LC) or diacetyl tartaric acid ester of mono-diglycerides (DATEM), and 3% hydrocolloids, either as high-methylated pectin (HM pectin) or carboxymethyl cellulose (CMC), was carried out in supermarkets in Mozambique. Overall acceptance and sensory attributes such as appearance, texture, smell, flavour, and crumb and crust colour were evaluated, and the consumption pattern and purchase intent were determined using a structured questionnaire. Composite bread quality characteristics, such as specific volume, crust colour, moisture content and firmness, were assessed instrumentally. The consumers&rsquo; overall acceptance of the composite bread with a mixture of roasted and sundried cassava flours and HM pectin added and LC had a score of 7.58, which was slightly higher than 7.28 for the composite bread with roasted cassava flour. The hedonic test showed that the perceived overall quality of the optimized composite bread based on roasted cassava flour with CMC and DATEM had a score of 7.47, which was significantly higher than the corresponding bread with HM pectin and LC (7.01), but not significantly different from commercial wheat bread (7.82). Crust colour and crumb colour and firmness correlated highly with their perceived sensorial counterpart properties. Key words: Sensory evaluation, bread quality, composite flour, cassava, hydrocolloids, emulsifiers.

Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads.

Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50). Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

The effects of pectins on life span and stress resistance in Drosophila melanogaster

The composition of diet is one of the major determining factors for lifespan. The dietary pectins are known to have anti-inflammatory properties and may influence aging and longevity. Here we demonstrate the lifespan-extending effect of the low methyl esterified (LM) commercial pectins CU701 and AU701 in wild-type strain of Drosophila melanogaster. The high methyl esterified (HM) pectin CU201 did not affect lifespan. LM pectin did not increase lifespan of males with a mutation in the Toll adaptor Myd88 gene and in both males and females with a mutation in the NF-κB ortholog Relish. LM pectin CU701 increased imagoes survival in stress conditions (oxidation, hyperthermia and starvation). However, the fertility of LM and HM pectins treated flies decreased. The treatment of the imagoes with LH and HM pectins induced the activation of whole-body expression of genes involved in DNA repair (D-GADD45, mei-9, spn-B), apoptosis (wrinkled/hid) and heat shock response (hsp70Aa). In contrast, the expression of proinflammatory PARP-1 gene decreased. In the intestines LH and HM pectins induced the mRNA expression of the NF-κB-dependent antimicrobial genes Defensin, Drosomycin and Metchnikowin. These results indicate that the observed lifespan-extending effect of the LM pectins may be mediated by intracellular pathways that involve NF-κB signalling and activation of stress resistance genes.

Effect of adding elderberry juice concentrate on the quality attributes, polyphenol contents and antioxidant activity of three fibre-enriched pastas

Pastas enriched with plant-derived bioactives such as dietary fibre (DF) and polyphenols (PPs) may confer health benefits to consumers. In this study, fettuccine pastas were prepared using elderberry juice concentrate (EJC) and DF in the form of Hi-maize starch (HMS) or apple pectin (low or high methoxyl, LM or HM). Emphasis is placed on the physico-chemical properties and cooking quality of these bioactive-enhanced pastas. Results reveal that the bioactive-enhanced pastas had acceptable quality characteristics but differed in appearance, taste, texture, moisture content, water activity, cooking characteristics and chemical composition depending on the formulation. Adding EJC to fettuccine pastas reduced the firmness, wettability and volume expansion of the fresh pastas, but increased protein, total DF content, total antioxidant activity (TAA) and total extracted PP content (TEPC). Cooking of the EJC-enhanced pastas in boiling water for 12min caused a reduction of TEPC in the order EJC-LM pectin>EJC-HM pectin>ECJ-HMS, though the TEPC of all cooked pastas was similar (~0.8–0.9mg catechin equivalent/g cooked pasta). Solid losses on cooking were 6.0%, 7.2% and 8.1% for the EJC-HMS, EJC-LM pectin and EJC-HM pectin pastas, respectively. Importantly, a significant amount of the PPs present in the EJC ingredient such as cyanidin-3-sambubioside, cyanidin-3-glucoside, cyanidin-3-rutinoside, cyanidin-3-sambubioside-5-glucoside and/or cyanidin-3,5-diglucoside was retained in the EJC-enhanced pastas. The final concentrations and profiles of these PPs varied with formulation. The combined use of EJC and DFs (LM or HM pectin or HMS) for pasta formulation appears beneficial for delivering their health-promoting bioactives to consumers.

Structure formation in sugar containing pectin gels – Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin

The aim of the study was the application of a recently published method, using structuring parameters calculated from dG′/dt, for the characterisation of the pectin sugar acid gelation process. The influence of cooling rate and pH on structure formation of HM pectin gels containing 65wt.% sucrose were investigated. The results show that the structure formation process as well as the properties of the final gels strongly depended on both parameters. With increasing cooling rates from 0.5 to 1.0K/min the initial structuring temperature slightly decreased and the maximum structuring velocity increased. The lower the cooling rates, the firmer and more elastic were the final gels. With increasing acid content (decreasing pH from 2.5–2.0) the initial structuring temperatures were nearly constant. The final gel properties varied visibly but not systematically. Gels with the lowest and highest pH were less elastic and weaker compared to those with medium acid concentrations.

Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions

The effects of different pectins on the stabilisation of black currant anthocyanins in viscous model solutions at pH 3.0 were investigated. For this purpose, low esterified amidated (AM), low (LM) and high (HM) methoxylated citrus and apple pectins and a sugar beet pectin were added to a purified anthocyanin extract (ACN-E) and to an extract containing anthocyanins and non-anthocyanin phenolics (PP-E). Model systems were stored at 20±0.5°C in the dark. Anthocyanin contents were monitored by HPLC analysis over a period of 18weeks, and half-life and destruction values were calculated. In all pectic model solutions anthocyanin stability was significantly improved compared to stability of the extracts without added pectins (blank). Best stabilisation was obtained with AM pectin, followed by LM and HM pectins. In model systems containing citrus pectins, anthocyanin stabilisation was better compared to that of apple pectins having similar degrees of esterification and amidation, respectively. This was primarily due to the strong interaction of delphinidin glycosides with the citrus pectins, whereas stabilisation of cyanidin derivatives was less important. Sugar beet pectin improved anthocyanin stability only to a limited extent. In the presence of non-anthocyanin phenolics (PP-E) the impact of the pectin source was even more pronounced than the effect of the pectin type. Addition of citrate to pectic systems accelerated anthocyanin decay. Stabilising effects of pectins were hardly noticeable when evaluating total phenolic content (TPC, Folin–Ciocalteu) and antioxidant capacity during storage. Highest TPC, TEAC- and FRAP values were observed in systems containing citrus pectin, which was in contrast to sugar beet pectin, where values fell below those of the blank after storage.

Drinking yoghurts with berry polyphenols added before and after fermentation

Health-promoting berry polyphenols (PPs) can be added in the form of berry fruit juice, or an extract from berry materials (which has a much higher PP concentration), to yoghurt products either pre- or post-fermentation to add flavour and antioxidant functionality. This study compared the effects of adding purified PP (cyanidin 3-o-β-glucopyranoside chloride, Cyanidin) or a blackcurrant PP extract (BPE) before or after fermentation on the chemical, rheological and microbiological properties of drinking yoghurts formulated with low or high methoxyl (LM or HM) pectin. The control yoghurt (in the absence of added PPs) and PP-enhanced yoghurts were subjected to total extractable PP content (TEPC) analysis, PP profiling by High Performance Liquid Chromatography (HPLC), rheological examinations, and microbiological testing for the survival and growth of starter cultures. Results show that adding BPE before fermentation led to the presence of small phenolic molecules (e.g. phenolic acids) in the yoghurts and a TEPC that was 3.5–3.9 times greater than BPE added after fermentation. Fermentation influenced the PP profiles of yoghurt. BPE and Cyanidin added before fermentation affected differently the colony number and appearance of starter cultures Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, as well as the elastic property and viscosity of the resultant yoghurts. Addition of pectins modified the rheological properties of the yoghurts, with the HM pectin yoghurts having a stronger gel structure than the LM pectin yoghurts. The effects of added PPs on the starter cultures were diverse, depending on yoghurt formulation (e.g. type of pectin stabiliser), starter culture type, PP type, and approach for PP addition. Such effects can be tailored to maximise the TEPC and desirable PPs as metabolites of initially incorporated PPs, offering both the probiotic effects of starter cultures and the proven health benefits of blackcurrant PPs. We conclude that the pre- and post-fermentation approaches for adding PPs to drinking yoghurts are both feasible, but present different product processing challenges and functionality advantages.

Anti-inflammatory activity of low and high methoxylated citrus pectins

The anti-inflammatory activity of the citrus pectins, CU701 and CU201, with low and high degrees of methylesterification (LM and HM), respectively, was studied after oral administration in mice using three models of inflammation: acetic acid-induced colitis, cytokine production by blood leukocytes in response to lipopolysaccharide (LPS) and endotoxin shock. Oral administration of either CU701 or CU201 24h before the infusion of acetic acid into the colon was found to prevent the progression of colitis. However, CU701 was found to decrease the adhesion of peritoneal granulocytes and their production of reactive oxygen species in colitic mice, whereas CU201 had no effect on granulocyte activity. Only CU701 was found to decrease tumour necrosis factor-α (TNF-α) release and to increase production of the anti-inflammatory cytokine interleukin-10 (IL-10) 24h after oral administration in mice. CU201 had no effect on cytokine production. CU701, but not CU201, was found to improve the survival rate in mice that were subjected to a lethal dose of LPS. The present study demonstrates that LM pectin would be a more efficient anti-inflammatory agent than HM pectin upon oral administration. LM pectin was found to inhibit both local and systemic inflammation, whereas HM pectin was shown to prevent intestinal inflammation.

Properties of cellulose/pectins composites: Implication for structural and mechanical properties of cell wall

The primary cell wall of dicotyledonous plants can be considered as a concentrated polymer assembly, containing in particular polysaccharides among which cellulose and pectins are known to be the major components. In order to understand and control the textural quality of plant-derived foods, it is highly important to elucidate the rheological and microstructural properties of these components, individually and in mixture, in order to define their implication for structural and mechanical properties of primary plant cell wall. In this study, the rheological and microstructural properties of model systems composed of sugar-beet microfibrillated cellulose and HM pectins from various sources, with varied degrees of methylation and containing different amounts of neutral sugar side chains, were investigated. The influence of the presence of calcium and/or sodium ions and the biopolymer concentrations on the properties of the mixed systems were also studied. The characterizations of the mixed system, considered as a simplified model of primary plant cell wall, showed that whatever the structural characteristics of the pectins, the ionic conditions of the medium and the biopolymer concentrations, the gelation of the composite was mainly controlled by cellulose. Thus, the cellulose network would be the principal component governing the mechanical properties of the cell walls. However, the neutral sugar side chains of the pectins seem to play a part in the interactions with cellulose, as shown by the interesting viscoelastic properties of cellulose/apple HM pectins systems. The rigidity of cellulose/pectins composite was strongly influenced by the structural characteristics of pectins. The particular properties of primary plant cell walls would thus result from the solid viscoelastic properties of cellulose, its interactions with pectins according to their structural characteristics (implication of the neutral sugar side chains and the specific potential calcic interactions) and of the distribution of the components in separate phases.