A novel pectin material: extraction, characterization and gelling properties |
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Authors: | Urias-Orona Vania Rascón-Chu Agustin Lizardi-Mendoza Jaime Carvajal-Millán Elizabeth Gardea Alfonso A Ramírez-Wong Benjamín |
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Affiliation: | Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a la Victoria Km 0.6, Hermosillo, Sonora, México; E-Mails: vania@ciad.edu.mx (V.U.-O.); jalim@ciad.mx (J.L.-M.). |
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Abstract: | A novel pectin was acid extracted from chickpea husk (CHP). CHP presented a 67% (w/w) of galacturonic acid, an intrinsic viscosity of 374 mL/g and a viscosimetric molecular weight of 110 kDa. Fourier transform infrared spectroscopy spectrum of CHP indicated a degree of esterification of about 10%. The CHP-calcium system formed ionic gels with a storage (G') modulus of 40 Pa and gel set time (G' > G″) of 3 min at 1% (w/v), and a G' of 131 Pa and gel set time of 1 min at 2% (w/v). The G' of CHP gels was not greatly affected by temperature. The results attained suggest that chickpea husk can be a potential source of a gelling pectin material. |
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Keywords: | low methoxy pectin gels rheology |
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