Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions

Abstract In the present work, the role of calcium ions (Ca 2+ ) in the rheological behaviour of carrot-derived purees was investigated. Therefore, purees based on carrots containing pectin with different degree of methoxylation were prepared and the effects of Ca 2+ addition in excess on the rheological properties of these purees were studied at different pH. More specifically, it was assessed if the puree stiffness and strength could be influenced by Ca 2+ addition. Ion addition caused a decrease in both network stiffness and strength, in particular at pH values above 4.5. By separating the particle phase from the serum, and characterizing the rheology of both phases as a function of pectin degree of methoxylation, Ca 2+ addition in excess and pH, it was concluded that the particle phase rather than the serum phase is affected by ion addition. Immunolabeling of the carrot-derived particles with anti-pectin antibodies showed the presence of non-methoxylated residues at the particle surfaces, which will be charged at specific pH. Hence, the calcium ions may compress the electrical double layer around the particles whereby they can approach each other more closely. The latter mechanism was confirmed by the relation between the phase volume and the rheological parameters. Rather than being involved in Ca 2+ cross-link formation thus enhancing the pectin network in carrot-derived purees, it turned out that Ca 2+ screens the negatively charged pectin at the surface of the particles whereby the rheological characteristics of these suspensions, such as the yield stress and storage modulus, are reduced and the flow is facilitated.