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Functionality
Pectins are mainly used as gelling agents, but can also act as a thickener, water binder and stabilizer. Low methoxyl pectins (<50% esterified) form thermoreversible gels in the presence of calcium ions and at low pH (3 - 4.5), whereas, high methoxy pectin's rapidly form thermally irreversible gels in the presence of sufficient (e.g. 65% by weight) sugars, such as sucrose and at low pH (<3.5). The lower the methoxy content, the slower is the setting. The degree of esterification can be reduced using commercial pectin methylesterase, leading to a higher viscosity and firmer gelling in the presence of Ca2+ ions. Highly acetylated pectin from sugar beet is reported to have considerable emulsification ability due to its more hydrophobic nature, but this may be due to associated protein impurities.
what are the theories of animal classification
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