Insight into the structure of pectin by high performance chromatographic methods

Brigand, G.; Denis, A.; Grall, M.; Lecacheux, D.

doi:10.1016/0144-8617(90)90104-z

Cited by 35 publications

(14 citation statements)

References 29 publications

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“…For pectin A, %DE varied throughout the Mw-distribution, whereas the %DE values were almost identical for sample B. Brigand et al (1990) found the same result for a lime pectin, whereas the results for a flax pectin showed varying %DE throughout the Mw-range (Hourdet and Muller, 1987). The theoretical explanation of conductivity detection …”

Section: Chromatogramssupporting

confidence: 69%

Conductivity Detection of Pectin: A Rapid HPLC Method to Analyze Degree of Esterification

Plöger¹

1992

Journal of Food Science

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Gel permeation chromatography was used for sample preparation of pectin. Refractive index and conductivity in series were applied for detection of the pectin. The ratio between the areas of the two chromatograms was used as an estimate of the degree (%) of esterification of the pectin sample in the range 10% -75%. Compared to an established method this HPLC analysis was accurate, precise, and rapid.

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Section: Chromatogramssupporting

confidence: 69%

Conductivity Detection of Pectin: A Rapid HPLC Method to Analyze Degree of Esterification

Plöger¹

1992

Journal of Food Science

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“…Its degree of methoxylation, determined by the titration method (5), was 73%. The weight-average molecular weight was 450,000, as determined by HPLC, using PEO calibration (6).…”

Section: Methodsmentioning

confidence: 99%

Effect of the Addition of High Methoxy Pectin on the Rheology and Colloidal Stability of Acid Milk Drinks

1994

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The effect of high methoxy pectin on the behaviour of model acid milk drinks has been investigated using viscometry, laser diffraction size measurement and microelectrophoresis. The results of these different tests are interpreted using the theory of colloidal stability. With increasing pectin concentration, the behaviour changes from flocculated with few particles below 0.2J.lm diameter and shear thinning, time-dependent rheology to non-flocculated, many sub 0.2J.lm particles and low viscosity with Newtonian rheology. With even higher pectin concentrations, the acid milk drink remains nonflocculated, but with increasing viscosity and close to Newtonian rheology.It is shown that pectin adsorbs to the surface of the casein aggregates and acts as a dispersing agent. Its stabilising effect cannot be explained by electrostatic repulsion, but presumably by steric stabilisation. The pectin is probably anchored to the casein surface by electrostatic attraction.

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“…These substances are a group of complex colloidal polymeric material, that are largely composed of backbone anhydrogalacturonic acid units (Cho, Lee, & Shin, 2001;Codner, 1971). Many studies have been undertaken to consider the nature and chemical compositions of the pectins (Brigand, Denis, Grall, & Lecacheux, 1990;Clayson, Norris, & Schryver, 1921;Kravtchenko, Voragen, & Pilnik, 1992;Norris & Resch, 1935;Norris & Schryver, 1925;Stanley, Norris, & Resch, 1936;Willats, Knox, & Mikkelsen, 2006).…”

Section: Introductionmentioning

confidence: 99%

The influence of acid volume, ethanol-to-extract ratio and acid-washing time on the yield of pectic substances extraction from peach pomace

Faravash

Ashtiani

2008

Food Hydrocolloids

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Insight into the structure of pectin by high performance chromatographic methods

Cited by 35 publications

References 29 publications

Conductivity Detection of Pectin: A Rapid HPLC Method to Analyze Degree of Esterification

Conductivity Detection of Pectin: A Rapid HPLC Method to Analyze Degree of Esterification

Effect of the Addition of High Methoxy Pectin on the Rheology and Colloidal Stability of Acid Milk Drinks

The influence of acid volume, ethanol-to-extract ratio and acid-washing time on the yield of pectic substances extraction from peach pomace

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