Characterisation of commercial LM-pectin in aqueous solution

Fourteen commercial LM-pectin samples were investigated in this study. The degree of esterification (DE) varied from 9.6% to 42.0% and the degree of amidation (DA) from 0% to 25%. Chemical and structural characteristics were examined using atomic absorption (AA), dilute solution capillary viscometry, GPC-MALLS and dynamic light scattering. The intrinsic calcium was in the range of 47–1388 ppm, the intrinsic viscosity varied from 2.9 to 4.9 (dL/g) and the weight average molecular weight (Mw) from 113 to 290 (kDa). Most of the samples had Huggins constants of ∼0.5. However, for samples having acidic pH, Huggins constant values greater than 1, which can be as an indication of aggregation, were obtained. The high Huggins constant value could be reduced to ∼0.5 by the addition of 3 M urea, indicating that the aggregation was stabilised by hydrogen bonding. Shear flow viscosity revealed three types of rheological behaviour. Type A showed pronounced shear thinning behaviour, which was reduced by the addition of hydrogen bonding breaking agent urea. Type B with intrinsic Ca of 1 mM and pH ∼4 showed two shear thinning regions, with significantly enhanced shear viscosity upon addition of calcium. Type C showed the least aggregation due to its pH ∼4 and low intrinsic Ca, but could be converted to type B upon addition of Ca. The effect of Ca on the rheological behaviour of types B and C was further confirmed by CaCl2 and Ca-chelating agent (EDTA). Temperature affected the molecular conformation of all types and most significantly type A by eliminating the hydrogen bonding.