The hydrocolloid pectin can interact with water in different forms. Water from the environment can adsorb to commercial pectin powder during storage and transport. Pectin powder has to be dissolved in aqueous media prior to any application. Water is immobilized in food products by gelling and thickening action of pectin. The water content in the systems can vary widely, from below 10% water in powders to above 90% in gels, with different types and intensities of pectin-water interactions in distinct food systems. The aim of the paper is to give an overview of intrinsic and extrinsic factors, which influence the binding of water to pectin powder, the pectin dissolution and the water immobilization and retention in gels. Frequently used methods for the examination of pectin-water interactions will be described.

中文翻译：

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食物中的果胶-水相互作用——从粉末到凝胶

水胶体果胶可以不同形式与水相互作用。在储存和运输过程中，来自环境的水会吸附到商业果胶粉上。在任何应用之前，果胶粉必须溶解在水性介质中。水通过果胶的胶凝和增稠作用固定在食品中。系统中的水含量变化很大，从粉末中的低于 10% 的水到凝胶中的 90% 以上，在不同的食物系统中具有不同类型和强度的果胶 - 水相互作用。本文的目的是概述影响水与果胶粉末结合、果胶溶解以及水在凝胶中的固定和保留的内在和外在因素。将描述检查果胶-水相互作用的常用方法。