The DOI matches its Crossref record; 7 of the 7 references it cites were found in a registry or an index.
Pectin as a rheology modifier: Origin, structure, commercial production and rheology
Open accessAbstract
Pectins are a diverse family of biopolymers with an anionic polysaccharide backbone of α-1,4-linked d-galacturonic acids in common. They have been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and/or thickeners in food, pharmaceutical, personal care and polymer products. Commercial pectin is classified as high methoxy pectin (HMP) with a degree of methylation (DM) >50% and low methoxy pectin (LMP) with a DM <50%. Amidated low methoxy pectins (ALMP) can be obtained through aminolysis of HMP. Gelation of HMP occurs by cross-linking through hydrogen bonds and hydrophobic forces between the methyl groups, assisted by a high co-solute concentration and low pH. In contrast, gelation of LMP occurs by the formation of ionic linkages via calcium bridges between two carboxyl groups from two different chains in close proximity, known as the 'egg-box' model. Pectin gels exhibit Newtonian behaviour at low shear rates and shear-thinning behaviour when the shear rate is increased. An overview of pectin from its origin to its physicochemical properties is presented in this review.
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Cites
Pectin structure and biosynthesis
MOHNEN, D. (2008) · Current Opinion in Plant Biology · doi:10.1016/j.pbi.2008.03.006 · Cited by 2,447
Pectin: new insights into an old polymer are starting to gel
Willats, W. G. T., Knox, J. P., & Mikkelsen, J. D. (2006) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2005.10.008 · Cited by 964
Ferrari, S. (2013) · Frontiers in Plant Science · doi:10.3389/fpls.2013.00049 · Cited by 573
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Microwave assisted extraction of pectin from waste Citrullus lanatus fruit rinds
Prakash Maran, J., Sivakumar, V., Thirugnanasambandham, K., & Sridhar, R. (2014) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2013.09.062 · Cited by 211
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Cited by
Egg-box model-based gelation of alginate and pectin: A review
Cao, L., Lu, W., Mata, A., Nishinari, K., & Fang, Y. (2020) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2020.116389 · Cited by 917
The primary, secondary, and structures of higher levels of pectin polysaccharides
Zdunek, A., Pieczywek, P. M., & Cybulska, J. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12689 · Cited by 365
Yang, X., Li, A., Li, X., Sun, L., & Guo, Y. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.05.020 · Cited by 331
Verkempinck, S. H. E., Kyomugasho, C., Salvia-Trujillo, L., Denis, S., Bourgeois, M., Van Loey, A. M., Hendrickx, M. E., & Grauwet, T. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.07.014 · Cited by 173
Rheological considerations of pharmaceutical formulations: focus on viscoelasticity
Budai, L., Budai, M., Fülöpné Pápay, Z. E., Vilimi, Z., & Antal, I. (2023) · Gels · doi:10.3390/gels9060469 · Cited by 91
Metadata
- Authors
- Chan, S. Y., Choo, W. S., Young, D. J., & Loh, X. J.
- Venue
- Carbohydrate Polymers
- Publisher
- Elsevier BV
- Published
- 2017-04
- Volume
- 161
- Pages
- 118-139
- ISSN
- 0144-8617 (ISSN-L)
- OpenAlex
- W2564611239
- Cited by
- 557
- References
- 7
- FWCI
- 36.05
- Type
- journal article
- Language
- en
- Open access
- hybrid
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- Chan, S. Y., Choo, W. S., Young, D. J., & Loh, X. J. (2017). Pectin as a rheology modifier: Origin, structure, commercial production and rheology. Carbohydrate Polymers. https://doi.org/10.1016/j.carbpol.2016.12.033
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