In 25% (v/v) ethanol system, an acid induced pectin gelling mechanism was proposed in this study, which could be used to construct emulsion gel system. FT-IR, GPC, and monosaccharides analysis were used to investigated the structure of pectins. HMP and LMP are different in molecular wight and chain structure, and HMP shows excellent gelling property. Intermolecular interaction of acid/ethanol induced HMP gel was investigated with SDS, Urea, and shifted pH. Those results indicated HMP has larger molecular wight, more neutral sugar side chain, and lower zeta potential than LMP, which facilitates the construction of compact gel network. LMP and HMP emulsions with 25% (v/v) ethanol were prepared and HMP emulsions with different oil volume fractions (Φ 0.2–0.75) exhibit gelling properties. Furthermore, the compact structure of HMP gel is stable during the freeze-thaw cycle which improved the freeze-thaw stability of pectin emulsions.

在25％（v / v）乙醇体系中，提出了一种酸诱导的果胶凝胶化机理，可用于构建乳液凝胶体系。FT-IR，GPC和单糖分析用于研究果胶的结构。HMP和LMP的分子重量和链结构不同，并且HMP显示出优异的胶凝性质。用SDS，尿素和转移的pH值研究了酸/乙醇诱导的HMP凝胶的分子间相互作用。这些结果表明，与LMP相比，HMP具有更大的分子重量，更多的中性糖侧链和更低的ζ电位，这有助于构建紧密的凝胶网络。制备了含25％（v / v）乙醇的LMP和HMP乳液，并制成了不同油体积分数（Φ的HMP乳液0.2-0.75）表现出胶凝特性。此外，HMP凝胶的致密结构在冻融循环中是稳定的，这改善了果胶乳液的冻融稳定性。