Effects of sucrose on the structure formation in high-methoxyl apple pectin systems without acidifier

The sucrose effects on the cooling-induced structure formation of acidifier-absent high-methoxyl apple pectin systems were investigated. Three pectin samples with degree of esterification (DE) of 60.6%, 66.1% and 72.4% were applied. At any tested sucrose level (45–65%, w/w), all pectin systems displayed a shear-thinning nature. For a specific pectin, its gelling temperature in cooling as well as the degree of thixotropy, elastic modulus (G′),...