Rheological surface properties of commercial citrus pectins at different pH and concentration

The interfacial activity of commercial low-methoxy (LM) and high-methoxy (HM) pectins from citrus peel was investigated at air-water interfaces by focusing on the role of their molecular weight (MW) and degree of methoxylation (DM). A pendant drop tensiometer was used to carry out transient interfacial tension measurements and small amplitude oscillations. Different pectin concentrations (ranging between 0.00001 g/100 g and 5 g/100 g) and pH conditions (4 and 6) were used during the tests. It was observed that citrus pectins are characterised by interesting surface properties that could allow potential practical uses. Experimental results evidenced that MW affects the diffusion of molecules towards the interface, whereas other investigated parameters (i.e. surface tension, adsorption rate, dynamic moduli) seem more dependent on DM and a clear dependence on MW was not observed. pH conditions modify intermolecular interactions in the bulk and surface layer, even if their effects are related to the fraction and distribution of carboxylic groups along the chain. As a consequence, a complex dependence on investigated parameters was observed and no clear relationship was obtained. Nevertheless, among tested commercial samples LM pectins exhibited the most interesting properties and this behaviour seems related to the intermolecular interactions occurring among them