Enzyme cross-linked pectin microgel particles for use in foods

We report on a new enzyme-based method for producing permanently cross-linked pectin microgels. investigate the shape, size and rheological properties of these microgel particles making comparisons with more traditional design calcium Both sets were prepared via ‘top-down’ mechanical disruption parent hydrogels. The first hydrogel was from low methoxyl (LMP) (2 wt% pectin) using Ca2+ (8.3 mM CaCl2). LMP microgels show particle sizes ca. 1–100 μm, but are stable only in [Ca2+] = 8.3 or above, swelling and/or dissolving rapidly pure water. second type sugar beet (SBP) hydrogels covalently laccase. Gelation kinetics investigated by small amplitude oscillatory shear rheometry. SBP resisted dissolution water several months. Light scattering measurements suggested that related to Various imaging techniques all have highly irregular shapes, perhaps due top-down technique used their manufacture inherent properties. Concentrating (to 35–50 microgel, 0.6–0.8 overall concentration) resulted suspensions typical yield stress fluids. When compared at similar concentrations, offer distinct advantages as bulk rheology modifiers solutions.