Tepelná stabilita pektinů

Thesis on Thermal stability of pectins analyzes the physical properties of food hydrocolloids focusing on pectins. The theoretical part explains the general use of hydrocolloids in food with a detailed description of linear polysaccharide galacturonic acid. This part of the thesis pectins divides into groups according to various criteria, describes the mechanism of gel formation, explains the influence of various factors, and also shows the enzymatic reaction. The experimental part is focused on the physical parameters of selected types of pectins, depending on the time of warming and high temperature. The primary physical properties as viscosity, which was measured using a rotational viscometer and strength which was measured by a mechanical and digital penetrometer. This was measured thermal stability