The influence of different metal cations on rheological properties of pectin solutions

Pectin is a structural polysaccharide found in the primary cell walls of terrestrial plants [1]. The mechanism of gelation of pectin itself, both in its high-methoxyl (HM) and lowmethoxyl(LM) forms has been widely studied [2]. The degree of esterification (DE) controls the specific setting characteristics. To make HM pectin gels, acidic conditions and high soluble solids content are required. These HM pectin gels are stabilized by hydrogen bonding and hydrophobicinteractions [3]. In this study, the effect of Ca2+, Zn2+ and Mg2+ in concentration range of 5-100 mM, were evaluated on therheological properties of 4 %w/v HMP solutions using a cocylinder rheometer.