Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple. (20th November 2015)

• Record Type: Journal Article
• Authors: Mierczyńska, Joanna; Cybulska, Justyna; Sołowiej, Bartosz; Zdunek, Artur
• Is Part Of: Carbohydrate polymers. Volume 133(2015)
• Page Start: 547
• Page End: 555
• Publication Date: 2015-11-20
• Subjects: Polysaccharides -- Pectins -- Food matrix -- Rheology -- Flow -- Thixotropy; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2015.07.046
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: A food matrix of modified cell wall polysaccharides (MPS) from apple pomace was developed. We examined an effect of calcium, magnesium and iron on rheology of MPS. Increasing concentration of calcium and iron ions improved rheological properties of MPS. Increasing concentration of magnesium ions decreased rheological parameters of MPS. Abstract: A new food matrix made of modified cell wall polysaccharides (MPS) from apple pomace was developed. In this experiment, an effect of metal divalent ions: calcium, magnesium and iron ions on rheological properties of MPS was studied. An increase of Ca 2+ or Fe 2+ concentration in MPS suspensions significantly increased viscosity as well as elastic ( G ′) and viscous ( G ″) moduli. Contrary, Mg 2+ addition caused a significant decrease of viscosity, G ′ and G ″. Herschel–Bulkley's model fitted to shear stress vs. shear strain (flow curves) showed that calcium and iron ions increased pseudoplasticity and viscosity proportionally to concentration. The addition of any studied metal ions to MPS increased thixotropic effect. A temperature at the gel point increased when concentration increased to 9 mM, then the gel points appeared at lower temperatures again for higher concentrations. This study showed that the MPS is an effective texture modifier with a controlled function by metal ions.