{"id":40286,"date":"2024-10-01T05:00:00","date_gmt":"2024-10-01T03:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/que-son-les-pectines\/"},"modified":"2025-12-05T12:34:23","modified_gmt":"2025-12-05T11:34:23","slug":"que-son-las-pectinas","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/ca\/que-son-las-pectinas\/","title":{"rendered":"Qu\u00e8 s\u00f3n les pectines?"},"content":{"rendered":"\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Les pectines<\/mark><\/strong> s\u00f3n uns polisac\u00e0rids d&#8217;<strong><em>origen vegetal soluble<\/em><\/strong> que s&#8217;obtenen per extracci\u00f3 aquosa de fibra vegetal comestible (generalment c\u00edtrics o pomes), seguida per una precipitaci\u00f3 efectuada amb alcohol i sals.<\/p>\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#f0ddd3\"><strong>Les pectines<\/strong> s\u00f3n hidrats de carboni usats com a agents gelificants, espessants i estabilitzants a causa de les seves propietats hidrocoloides.<\/p>\n\n<h2 class=\"wp-block-heading\">Caracter\u00edstiques generals de les pectines<\/h2>\n\n<h4 class=\"wp-block-heading\">1. Integraci\u00f3:<\/h4>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p style=\"text-decoration:underline\">Proc\u00e9s d&#8217;integraci\u00f3 per evitar la formaci\u00f3 de grumolls:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Barrejar la pectina amb el sucre de la recepta en proporci\u00f3 1-5 respectivament.<\/li>\n\n\n\n<li>Integrar en la part l\u00edquida a poc a poc en forma de pluja mentre es barreja en\u00e8rgicament amb varetes.<\/li>\n<\/ul>\n\n\n\n<p>Tamb\u00e9 es podria dispersar en primer lloc en un medi no aqu\u00f3s com oli, o en una soluci\u00f3 concentrada de sucre &gt; 65 \u00b0Bx<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/pectinas-low-sugar-sosa.png\" alt=\"\" class=\"wp-image-12443\"\/><\/figure>\n<\/div>\n<\/div>\n\n<h4 class=\"wp-block-heading\">2. Activaci\u00f3:<\/h4>\n\n<p>L&#8217;activaci\u00f3 de les caracter\u00edstiques gelificants de les pectines <strong>s&#8217;obt\u00e9 a partir dels 80\/85\u00b0C.<\/strong> \u00c9s convenient una ebullici\u00f3 lenta i progressiva perqu\u00e8 la pectina s&#8217;hidrati correctament. Es pot prolongar el temps de cocci\u00f3 una vegada s&#8217;arribi al punt d&#8217;ebullici\u00f3 si la tipologia de la recepta ho requereix. <\/p>\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#f0ddd3\">Pot tenir dificultat de dissoluci\u00f3 si hi ha un contingut de calci massa alt (80 ppm a++). En aquest cas caldria afegir sals que neutralitzin el calci. <\/p>\n\n<h4 class=\"wp-block-heading\">3. Dispersi\u00f3:<\/h4>\n\n<p>La correcta dispersi\u00f3 de la pectina dependr\u00e0 del medi i del proc\u00e9s. <\/p>\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#f0ddd3\">Es dispersa millor amb tractament t\u00e8rmic i barrejat o homogene\u00eftzaci\u00f3.<\/p>\n\n<h4 class=\"wp-block-heading\">4. Estabilitat i conservaci\u00f3:<\/h4>\n\n<p>La pectina, per mantenir inalterades les seves caracter\u00edstiques, <em><strong>s&#8217;ha de conservar en un lloc fresc i sec.<\/strong><\/em> Temperatures superiors respecte a la temperatura ambient determinen una degradaci\u00f3 de la pectina a causa d&#8217;una reducci\u00f3 del pes molecular. <\/p>\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#f0ddd3\">El pH \u00f2ptim de la pectina est\u00e0 compr\u00e8s entre 2,8 i 4,7.<\/p>\n\n<h4 class=\"wp-block-heading\">5. Textura<\/h4>\n\n<p>La gelificaci\u00f3 s&#8217;obt\u00e9 durant el proc\u00e9s de refredament. <\/p>\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#f0ddd3\">S&#8217;obt\u00e9 la textura final a les 24 hores.<\/p>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-a89b3969 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.sosa.cat\/?sdm_process_download=1&amp;download_id=23898\" target=\"_blank\" rel=\"noreferrer noopener\">DESCARREGAR: DOSSIER PECTINES<\/a><\/div>\n<\/div>\n\n<h2 class=\"wp-block-heading\">Classificaci\u00f3 de les pectines<\/h2>\n\n<p>Les pectines es classifiquen <strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">en base al grau de metoxilaci\u00f3<\/mark><\/strong> (DM) en 2 grups:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>HM (alt metoxil):<\/strong> DM \u2265 50% de grups metoxils.<\/li>\n\n\n\n<li><strong>LM (baix metoxil): <\/strong>DM \u2264 50% de grups metoxils.<\/li>\n<\/ul>\n\n<p class=\"has-text-align-center\">Es defineix com a <strong>grau de metoxilaci\u00f3, <\/strong>la relaci\u00f3 entre els grups metoxils i aquells \u00e0cids lliures presents en la cadena molecular de la pectina.<\/p>\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#f0ddd3\">El grau de metoxilaci\u00f3<strong> <\/strong>afecta les propietats de la pectina, en particular les condicions de gelificaci\u00f3.<\/p>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Pectines d&#8217;alt metoxil (HM)<\/h3>\n\n\n\n<p>Aquestes pectines en soluci\u00f3 aquosa donen origen a suspensions d&#8217;elevada viscositat formant gels forts i cohesius.<br\/>Aquest tipus de pectines s\u00f3n <strong>termoresistents.<\/strong><\/p>\n\n\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#004d42\" class=\"has-inline-color\">Condicions de gelificaci\u00f3: <\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Poden formar un gel nom\u00e9s si el contingut de s\u00f2lids solubles totals (TSS) (Brix) \u00e9s igual o superior al 60% amb un m\u00e0xim de 80%.<\/li>\n\n\n\n<li>El pH necessari perqu\u00e8 gelifiqui s&#8217;ha de situar entre 2,0 i 3,5.<\/li>\n<\/ol>\n\n\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#004d42\" class=\"has-inline-color\">Reactivitat:<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>A major concentraci\u00f3 dels s\u00f2lids solubles (TSS) (Brix), major \u00e9s la for\u00e7a del gel que s&#8217;obt\u00e9 i major temperatura de gelificaci\u00f3.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/Pectinas_HF_ES-1024x732.jpg\" alt=\"\" class=\"wp-image-12398\"\/><\/figure>\n<\/div>\n<\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/Pectinas_HM_TSS_ES-1024x732.jpg\" alt=\"\" class=\"wp-image-12401\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<p class=\"has-background\" style=\"background-color:#f0ddd3\">Un exc\u00e9s de s\u00f2lids solubles o brix fa que la for\u00e7a del gel disminueixi.<\/p>\n<\/div>\n<\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/Pectinas_HM_pH_ES-1024x732.jpg\" alt=\"\" class=\"wp-image-12403\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<p class=\"has-background\" style=\"background-color:#f0ddd3\">A menor pH, major temperatura de gelificaci\u00f3, conseq\u00fcentment s&#8217;obtindr\u00e0 una gelificaci\u00f3 m\u00e9s r\u00e0pida. Valors de pH inferiors a 2,0 poden donar problemes de gelificaci\u00f3. <\/p>\n<\/div>\n<\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/Pectinas_HM_GEL_ES-1024x732.jpg\" alt=\"\" class=\"wp-image-12406\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<p class=\"has-background\" style=\"background-color:#f0ddd3\">La variaci\u00f3 de pH \u00e9s molt important. 0,1 unitats de pH poden arribar a fer descendir fins a 10 \u00baC la temperatura de gelificaci\u00f3. <\/p>\n<\/div>\n<\/div>\n\n<h3 class=\"wp-block-heading\">Pectines de baix metoxil (LM)<\/h3>\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#004d42\" class=\"has-inline-color\">Caracter\u00edstiques:<\/mark><\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>La fam\u00edlia de les pectines LM es divideix en LMC (baix metoxil convencionals) i LMA (baix metoxil amidats).<\/li>\n\n\n\n<li>S\u00f3n tixotr\u00f2piques. Despr\u00e9s d&#8217;un proc\u00e9s de barrejat en fred, tornen a gelificar. <\/li>\n\n\n\n<li>Segons la dosificaci\u00f3 i temperatura d&#8217;hidrataci\u00f3 actuen com a espessants.<\/li>\n<\/ul>\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#004d42\" class=\"has-inline-color\">Condicions de gelificaci\u00f3: <\/mark><\/strong><\/p>\n\n<ol class=\"wp-block-list\">\n<li>Formen un gel nom\u00e9s en pres\u00e8ncia d&#8217;ions de calci (Ca++).<\/li>\n\n\n\n<li>Poden gelificar amb valors baixos de s\u00f2lids solubles (Brix) i un rang de pH molt ampli.<\/li>\n<\/ol>\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#004d42\" class=\"has-inline-color\">Reactivitat:<\/mark><\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Les pectines de baix metoxil formen gels amb una for\u00e7a de gel major a major quantitat de calci. Massa quantitat de calci pot desestructurar el gel. <\/li>\n\n\n\n<li>La pres\u00e8ncia de sucre o s\u00f2lids solubles redueix molt la quantitat de calci necess\u00e0ria per a la correcta gelificaci\u00f3. <\/li>\n\n\n\n<li>Un baix pH augmenta la reactivitat de la pectina.<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\">Pectines de baix metoxil convencionals (LMC)<\/h4>\n\n<p>Les pectines de baix metoxil convencionals (LMC) s\u00f3n pectines de baix metoxil que s&#8217;obtenen a partir de pectines HM mitjan\u00e7ant procediments fisicoqu\u00edmics.<br\/>Les pectines LMC formen gels transparents i <strong>irreversibles t\u00e8rmicament.<\/strong><\/p>\n\n<h4 class=\"wp-block-heading\">Pectines de baix metoxil amidats (LMA)<\/h4>\n\n<p>Les pectines amidats (LMA) s\u00f3n pectines de baix metoxil que s&#8217;obtenen a partir de pectines HM mitjan\u00e7ant extracci\u00f3 alcalina.<\/p>\n\n<ol class=\"wp-block-list\">\n<li>Les pectines LMA s\u00f3n <strong>termoreversibles.<\/strong><\/li>\n\n\n\n<li>L&#8217;aportaci\u00f3 de calci afavoreix una major reactivitat i duresa final del gel.<\/li>\n\n\n\n<li>A major quantitat de s\u00f2lids solubles i menor pH s&#8217;obtenen tamb\u00e9 gels m\u00e9s forts i cohesius.<\/li>\n\n\n\n<li>Depenent del tipus de pectina i el medi de dispersi\u00f3 s&#8217;obtenen diferents valors de duresa.<\/li>\n<\/ol>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/Pectinas_LM_ES-1024x732.jpg\" alt=\"\" class=\"wp-image-12411\"\/><\/figure>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-a89b3969 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.sosa.cat\/?sdm_process_download=1&amp;download_id=23898\" target=\"_blank\" rel=\"noreferrer noopener\">DESCARREGAR: DOSSIER PECTINES<\/a><\/div>\n<\/div>\n\n<h2 class=\"wp-block-heading\">Masterclass sobre pectines<\/h2>\n\n<p>Per aprofundir molt m\u00e9s sobre les funcionalitats de les pectines, la seva classificaci\u00f3 i desenvolupament dels gr\u00e0fics anteriorment mostrats, hem realitzat una<strong> Masterclass amb Jordi Bordas i \u00d2scar Albi\u00f1ana<\/strong> que pots veure en el seg\u00fcent enlla\u00e7:<\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"\u00bfQu\u00e9 son las Pectinas? Gelificantes vegetales en pasteleri\u0301a con Jordi Bordas y O\u0301scar Albi\u00f1ana\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/M7sPEXiOPgw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Les pectines s\u00f3n uns polisac\u00e0rids d&#8217;origen vegetal soluble que s&#8217;obtenen per extracci\u00f3 aquosa de fibra vegetal comestible (generalment c\u00edtrics o pomes), seguida per una precipitaci\u00f3 efectuada amb alcohol i sals. Les pectines s\u00f3n hidrats de carboni usats com a agents gelificants, espessants i estabilitzants a causa de les seves propietats hidrocoloides. Caracter\u00edstiques generals de les [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":56017,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[963,1119],"tags":[],"class_list":["post-40286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Qu\u00e8 s\u00f3n les pectines? - Sosa<\/title>\n<meta name=\"description\" content=\"Les pectines s\u00f3n uns polisac\u00e0rids d&#039;origen vegetal soluble que s&#039;obtenen per extracci\u00f3 aquosa de fibra vegetal comestible.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/ca\/que-son-las-pectinas\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Qu\u00e8 s\u00f3n les pectines? 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