Rheological, textural and microstructure analysis of the high-methoxy pectin/gelatin mixed systems

The aim of this research was to evaluate the interaction between high-methoxy pectin and gelatin in solution and mixed gel utilizing rheological, texture profile and microstructure analysis. The results showed that the phase separation and association might both exist depending on the ratio of pectin to gelatin in the mixed system. After the pectin addition to the mixed system, the gelation properties of gelatin were improved at suitable conditions. The structure development rate, gel hardness and gel brittleness of the pectin/gelatin mixed system were positively affected by the addition of pectin and from there to expand the application of the mixed system in food industry.