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- W2085273781 abstract "Pectic raw material was extracted from the alcohol insoluble residue of olive pomace. After purification, the olive pectic extract (OPE) contained 48% of galacturonic acid (GalA) and 31% of arabinose, in a total sugar content of 72%, and a degree of methylesterification (DM) of 43%. Phase diagrams were established to define the physical state of the OPE/calcium systems, at pH 3 and 7, as a function of GalA and calcium concentration. The rheological properties of the OPE/calcium systems were investigated by small-amplitude oscillatory tests. Kinetics of gel ageing and the viscoelastic properties of the cured gels were evaluated as a function of GalA and calcium concentration at pH 3 and 7. Compared with the observed behaviour of a citrus pectin, taken as representative of a commercial low-methoxyl pectin, the OPE showed higher critical GalA and calcium concentrations for gelation to occur, a larger region corresponding to homogeneous gel, and gels characterised by lower viscoelastic moduli, at similar GalA and calcium concentrations." @default.
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- W2085273781 date "2003-05-01" @default.
- W2085273781 modified "2023-10-16" @default.
- W2085273781 title "Calcium-mediated gelation of an olive pomace pectic extract" @default.
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- W2085273781 doi "https://doi.org/10.1016/s0144-8617(02)00299-0" @default.
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