The structure of high-methoxyl sugar acid gels of citrus pectin as determined by AFM

• Published in: Carbohydrate research 2009-09, Vol.344 (14), p.1792-1797
• Main Authors: Fishman, Marshall L., Cooke, Peter H.
• Format: Article
• Language: English
• Subjects: AFM, structure; Citrus - chemistry; citrus fruits; crosslinking; electron microscopy; Gel strength; gelling properties; gels; Gels - chemistry; image analysis; limes; Microscopy, Atomic Force - methods; Molecular Structure; Networks; oranges; Pectin; pectins; Pectins - chemistry; Pectins - ultrastructure; seedless varieties; Sugar acid gels; sugar acids; Sugar Acids - chemistry; thickeners
• ISSN: 0008-6215; 1873-426X; 1873-426X
• DOI: 10.1016/j.carres.2008.09.031

Images of native high-methoxyl sugar acid gels (HMSAGs) were obtained by atomic force microscopy (AFM) in the Tapping Mode ™. Electronic thinning of the pectin strands to one-pixel wide allowed the pectin network to be viewed in the absence of variable strand widths related to preferentially solvated sugar. Thinned images revealed that HMSAGs of pectin comprise a partially cross-linked network, in that many of the cross-linking moieties are attached at only one end. Based on their structural similarities, aggregated pectin in water appears to be a fluid precursor of a HMSAG of pectin. Furthermore, examination of AFM images revealed that gels with ‘uniform’ distribution of strands and pores between strands had higher gel strengths than gels in which strands were non-uniformly distributed and were separated by large and small spaces.