Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple Pectins

摘要

ABSTRACTRheological properties of dilute and concentrated solutions of water‐soluble, alcohol‐precipitated tomato pectins from hot break and cold break tomato paste as well as alcohol‐precipitated commercially available apple and citrus pectins were studied. Superposition of rheological data was possible when nspwas plotteds vs cη and when η/ηowas plotted vs τγ The slope of nspvs cMw plot and the limiting slope of η/η0vs (τγ suggested that citrus, apple and hot break tomato pectin had random coil conformation while cold break tomato pectin had a more rigid conformation. Tomato processing had significant influence on the chain length and rheological properties of