RELATIONSHIP OF MOLECULAR CHARACTERISTICS OF PECTINS AND THEIR PROPERTIES
CBHZGI
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2024.02.020Keywords:
molecular characteristics, pectins, gelation, structure formation, emulsification, criteria, propertiesAbstract
Functional criteria for the relationship between the molecular characteristics of pectin substances and their physicochemical properties have been established. The existing ideas are systematized and the fundamental regularities of the influence of the cationic composition of the food system on the manifestation of emulsifying and emulsion stabilizing ability are determined. Evaluation criteria linking a set of functional criteria and physicochemical properties of pectin-containing food systems and their characteristics were established.
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