What You Need to Know
High‑methoxyl pectin (HM‑Pectin) gels at 80–90 °C when sugar concentration is ≥55 % (w/w) and pH is 3.5–4.0; gelation occurs via hydrophobic interactions and hydrogen bonding within the homogalacturonan chains. Low‑methoxyl pectin (LM‑Pectin) requires Ca²⁺ (≈0.5–1.0 mmol Ca²⁺ per g pectin) and sugar ≤45 % (w/w) to form a calcium‑cross‑linked network; gelation can begin at 70–80 °C and completes within 5–10 min.
The Science
Primary Reaction
Gelation of pectin via hydrophobic interactions and hydrogen bonding (HM) or calcium cross‑linking (LM)