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JOURNAL OF HEFEI UNIVERSITY OF TECHNOLOGY

Vol. 31 No. 1
Jan. 2008


510632; 510632)






2
Research 00 the gelliog characteristics of high-methoxyl pectio
WU Yue
1
, LI Yan
2
(l. Institute of Biomedical Jinan University, Guangzhou 510632 , China; 2. Dept. of Chemistry, Jinan University, Guang-
zhou 510632 , China)
Abstract: The effect of factors including the volume fraction of ethanol , the mass fraction of pectin and
the pH value on the process of gelation of high-methoxyl pectin is investigated in order to spread the
application of high-methoxyl pectin and its gels. The monofactor analysis and the analysis of interac-
tive effect show that the gelling effects of pectin vary as the volume fraction of ethanol , the mass frac-
tion of pectin and the pH value change. The optimum conditions during the process of gelation are de
termined and analyzed , and the gels prepared under such conditions have great potential of application.
Key words:high-methoxyl pectin; gel; volume fraction of ethanol
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