The effect of different storage temperatures on the physical properties of pectin solutions and gels

Gordon A. Morris, Jonathan Castile, Alan Smith, Gary G. Adams, Stephen E. Harding

Research output: Contribution to journalArticlepeer-review

24 Citations (Scopus)


The stability (in terms of viscosity and gel strength) of pectin solutions and gels potentially plays an important role in their behaviour and functional properties in a wide range of applications and therefore any changes over time must be understood. The gel strength of pectin gels and intrinsic viscosity of pectin solutions at different temperatures (4 °C, 25 °C and 40 °C) have been investigated using a "rolling ball" viscometer and a texture analyser respectively. Both the intrinsic viscosity ([η]) and gel strength decrease with increased storage time, although this more pronounced at elevated temperatures. The changes in intrinsic viscosity with storage time and temperature were used to determine the depolymerisation constant (k). Pectin storage conditions and particularly temperature have an influence on depolymerisation, particularly elevated storage temperatures, but whether or not this will be detrimental to its intended application will depend on the functional significance of the changes that occur. In this case based on the previous diffusion studies on a model drug (paracetamol) we conclude that the decreases in viscosity and gel strength within the range observed have no detrimental effect on the drug release properties.

Original languageEnglish
Pages (from-to)2670-2673
Number of pages4
JournalPolymer Degradation and Stability
Issue number12
Early online date30 Jul 2010
Publication statusPublished - Dec 2010
Externally publishedYes


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