Effect of citric acid on noncovalent interactions in biopolymer jellies
The effect of citric acid on the formation of gels based on gelatine, melon pulp and sugar has been studied. It is found that the structuring of gelatin the presence of melon pulp is due to hydrogen bonds between the amino acids of gelatin and pectin melon by hydrogen bonds. It is shown that the structuring of gelatin and gelatin – melon pulp depends on the concentration of sugar.
The addition of acid in the pectin-gelatin composition reduces the pH, the solubility of pectin and accelerates the formation of jelly. This is due to the fact that in the presence of citric acid reduced the degree of dissociation of galacturonic acid. The intensity of the effect of citric acid on the structure in the presence of melon pulp could be explained by the formation of hydrogen bonds between pectin and citric acid.
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