Author(s): Marudova M, MacDougall AJ, Ring SG
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Abstract The effect of chitosan concentration on the gelation of pectins differing in charge density and distribution was examined, through the determination of gel stiffness and the binding of chitosan to the gel network. Chitosan acts as a crosslinker of concentrated pectin solutions, with its effectiveness showing a dependency on charge on the pectin. The networks produced are clear even under conditions of charge neutralisation.
This article was published in Carbohydr Res
and referenced in Journal of Experimental Food Chemistry