Data concerning the rheological behavior of high methoxyl pectin during gelation process

Authors :: Pier Luigi San Biagio
Rosamaria Marino
Romano Lapasin
Daniela Giacomazza
Donatella Bulone
Source :: Data in Brief, Data in Brief, Vol 18, Iss, Pp 1628-1631 (2018), Data in brief 18 (2018): 1628–1631. doi:10.1016/j.dib.2018.04.064, info:cnr-pdr/source/autori:Giacomazza D, Bulone D, San Biagio PL, Marino R, Lapasin R/titolo:Data concerning the rheological behavior of high methoxyl pectin during gelation process/doi:10.1016%2Fj.dib.2018.04.064/rivista:Data in brief/anno:2018/pagina_da:1628/pagina_a:1631/intervallo_pagine:1628–1631/volume:18
Publication Year :: 2018
Publisher :: Elsevier BV, 2018.
Abstract: The present data concern the structuring kinetics of aqueous high methoxyl pectin (HMP) solutions at acid pH (3.1), constant pectin concentration (0.2% w/w) and sucrose concentrations ranging from 56 to 65% w/w. Consecutive frequency sweep was applied to samples immediately after their preparation. The generalized Maxwell (gM) model was used to describe the change of the mechanical spectra for each different sucrose concentration and to determine the viscoelastic parameters controlling the gelation of the HMP solutions. The viscosities in the sol region are explored in the range 0 to 55% 0 to 40% (w/w) sucrose concentration.

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