Low methyl-esterified pectin (AU701) was found to form gel beads with glycerol. Wet AU701-glycerol gel beads exhibited similar diameter and hardness compared to the AU701-Ca gel beads, prepared by ionotropic gelation with Ca2+ and used for comparison. The morphology of dry pectin gel beads determined by scanning electron microscopy revealed that the beads exhibited rough and grooved surface. The AU701-glycerol gel beads absorbed more grams of water than AU701-Ca gel beads (12.2 g vs 3.9 g per 1 g of the beads). Rheological properties and hardness of the AU701-glycerol gel beads improved with the increase of the pectin/glycerol ratio. Swelling behavior of the AU701-glycerol gel beads was determined after sequential incubation in simulated gastric (SGF) and intestinal (SIF) fluids. The AU701-glycerol gel beads swelled in SGF to a greater extent and revealed higher stability in SIF than the gel beads cross-linked by Ca2+.

中文翻译：

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果胶甘油凝胶珠：制备，表征和溶胀行为。

发现低甲基酯化的果胶（AU701）与甘油形成凝胶珠。湿AU701-甘油凝胶珠与AU701-Ca凝胶珠相比具有相似的直径和硬度，而AU701-Ca凝胶珠是通过用Ca2 +进行离子凝胶法制备并用于比较的。通过扫描电子显微镜确定的干果胶凝胶珠的形态表明，该珠表现出粗糙且有凹槽的表面。AU701-甘油凝胶珠比AU701-Ca凝胶珠吸收更多的水（每1克珠12.2克比3.9克）。AU701-甘油凝胶珠的流变性质和硬度随果胶/甘油比的增加而提高。在模拟胃液（SGF）和肠液（SIF）中连续孵育后，确定AU701-甘油凝胶珠的溶胀行为。