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

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

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....

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Main Authors: Daniela Giacomazza, Donatella Bulone, Pier Luigi San Biagio, Rosamaria Marino, Romano Lapasin
Format: Article
Language:English
Published: Elsevier 2018-06-01
Series:Data in Brief
Online Access:http://www.sciencedirect.com/science/article/pii/S2352340918304177
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spelling doaj-bfa113ee16c74892a69abc783b2029d52020-11-25T01:12:13ZengElsevierData in Brief2352-34092018-06-011816281631Data concerning the rheological behavior of high methoxyl pectin during gelation processDaniela Giacomazza0Donatella Bulone1Pier Luigi San Biagio2Rosamaria Marino3Romano Lapasin4CNR – Istituto di BioFisica (IBF), Via U. La Malfa153, I-90146 Palermo, Italy; Corresponding author.CNR – Istituto di BioFisica (IBF), Via U. La Malfa153, I-90146 Palermo, ItalyCNR – Istituto di BioFisica (IBF), Via U. La Malfa153, I-90146 Palermo, ItalySilvateam Food Ingredients, Via M. Polo, 72/74, I-87036 Rende, CS, ItalyDipartimento di Ingegneria e Architettura, Università degli Studi di Trieste, Piazzale Europa, I-34127 Trieste, ItalyThe 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.http://www.sciencedirect.com/science/article/pii/S2352340918304177
collection DOAJ
language English
format Article
sources DOAJ
author Daniela Giacomazza
Donatella Bulone
Pier Luigi San Biagio
Rosamaria Marino
Romano Lapasin
spellingShingle Daniela Giacomazza
Donatella Bulone
Pier Luigi San Biagio
Rosamaria Marino
Romano Lapasin
Data concerning the rheological behavior of high methoxyl pectin during gelation process
Data in Brief
author_facet Daniela Giacomazza
Donatella Bulone
Pier Luigi San Biagio
Rosamaria Marino
Romano Lapasin
author_sort Daniela Giacomazza
title Data concerning the rheological behavior of high methoxyl pectin during gelation process
title_short Data concerning the rheological behavior of high methoxyl pectin during gelation process
title_full Data concerning the rheological behavior of high methoxyl pectin during gelation process
title_fullStr Data concerning the rheological behavior of high methoxyl pectin during gelation process
title_full_unstemmed Data concerning the rheological behavior of high methoxyl pectin during gelation process
title_sort data concerning the rheological behavior of high methoxyl pectin during gelation process
publisher Elsevier
series Data in Brief
issn 2352-3409
publishDate 2018-06-01
description 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.
url http://www.sciencedirect.com/science/article/pii/S2352340918304177
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AT rosamariamarino dataconcerningtherheologicalbehaviorofhighmethoxylpectinduringgelationprocess
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