Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols

The gel behavior of low methoxyl pectin (LMP), de-esterified by high hydrostatic pressure (HHP)-assisted enzymatic method, was comparatively investigated in the presence of different sugar alcohols (erythritol, xylitol and sorbitol). Results showed that both sugar alcohol type and concentration had significant effects on LMP gelation. Gel strength, elasticity, and storage modulus G' decreased with increasing sugar alcohol concentration, but erythritol-gels always showed the highest value, and sorbitol-gels the lowest at the same sugar alcohol concentration. All LMP gels had good water holding capacity (>97%) when the sugar alcohols concentration was less than 20% (w/v). Moreover, micro-rheology properties revealed that erythritol-gels with better elasticity also formed faster, showing higher gel point. These differences might be mainly due to the combination of sugar alcohols with calcium and pectin inhibiting the interaction between pectin and calcium. In addition, the competition for water between pectin and sugar alcohol also played a certain role. All these results indicated that erythritol-gels had more potential application in low-calorie foods due to its superior gel properties and lower calories.

Automated summary

The study found that different types and concentrations of sugar alcohols significantly affected the gelation of LMP, with erythritol-gels showing the highest value and sorbitol-gels the lowest. All LMP gels had good water holding capacity when the sugar alcohols concentration was less than 20%. Additionally, erythritol-gels exhibited better elasticity and formed faster.