Acid/ethanol induced pectin gelling and its application in emulsion gel

In 25% (v/v) ethanol system, an acid induced pectin gelling mechanism was proposed in this study, which could be used to construct emulsion gel system. FT-IR, GPC, and monosaccharides analysis were used to investigated the structure of pectins. HMP and LMP are different in molecular wight and chain structure, and HMP shows excellent gelling property. Intermolecular interaction of acid/ethanol induced HMP gel was investigated with SDS, Urea, and shifted pH. Those results indicated HMP has larger molecular wight, more neutral sugar side chain, and lower zeta potential than LMP, which facilitates the construction of compact gel network. LMP and HMP emulsions with 25% (v/v) ethanol were prepared and HMP emulsions with different oil volume fractions (? 0.2?0.75) exhibit gelling properties. Furthermore, the compact structure of HMP gel is stable during the freezethaw cycle which improved the freeze-thaw stability of pectin emulsions.

Automated summary

The study proposed an acid-induced pectin gelling mechanism in a 25% ethanol system for constructing emulsion gel system. Differences in structure and properties between HMP and LMP were investigated, with HMP showing superior gelling performance. Molecular weight, neutral sugar side chains, and zeta potential were found to play key roles in the compact gel network construction of HMP. Emulsions with 25% ethanol exhibited gelling properties, and the freeze-thaw stability of pectin emulsions was improved by the stable structure of HMP gel during the cycle.