Studies of pectin solution properties by high-performance size exclusion chromatography

Fishman, Marshall L.; Pfeffer, Philip E.; Barford, R. A.; Doner, Landis W.

doi:10.1021/jf00122a048

Cited by 105 publications

(49 citation statements)

References 10 publications

(14 reference statements)

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“…(0.25%) of the pectin samples were separately placed in a conical flask with 10 mL of 95% ethanol added followed by 50 mL distilled water. The mixture was shaken vigorously to form a suspension which was then heated at 85-95 °C for 15 min [21].…”

Section: Isolation Of Pectin From Grapefruit Peelmentioning

confidence: 99%

Extraction and Characterization of Pectin from Grapefruit Peels

Mohamed¹

2016

MOJFPT

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Grapefruit peels were analyzed for different attributes such as moisture, ash, protein, crude fiber titratable acidity, sugars, ascorbic acid, calcium, magnesium, alcohol insoluble solids (AIS) and total pectin. AbstractThe present study was focused on the potential of red and white grapefruit peel as a source of pectin. Grapefruit peels were treated with 95% alcohol and the obtained alcohol-insoluble solids (AIS) were subjected to a sequential extraction with hot distilled water and hot 0.5% HCl. Comparative investigations were carried out with purified commercial citrus pectin. Chemical and physicochemical characterization of all pectin was accomplished. The yield of grapefruit peel pectin was 25% (dwb) It was found that pectin of the two types of grapefruit peels were similar in anhydrouronic acid content (AUА 60.95%). The grapefruit peel pectin for the red and white differed in their degree of esterification (DM 51.24-55.01%) and 50.848% for corresponding citrus pectin. Both grapefruit peel pectin were higher in their methoxyl content 8.875% for the red and 7.542% for the white, while corresponding citrus pectin was 6.798%. The acetyl content for the white grapefruit peel pectin was 1.634% and for the red was 0.55%, lower in comparison with the corresponding citrus pectin of 0.624. The grapefruit peel pectin contained L-arabinose, D-galactose, L-rhamnose and D-xylose. Gel-forming property of grapefruit peel pectin was of good quality similar to commercial pectin.

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Section: Isolation Of Pectin From Grapefruit Peelmentioning

confidence: 99%

Extraction and Characterization of Pectin from Grapefruit Peels

Mohamed¹

2016

MOJFPT

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“…Generally, pectin is characterised by its degree of methylation which can determine the mechanism of formation of pectin gels, their conformation and rheological properties (Fishman et al 1984;Diaz et al 2009;Alvarez et al 2010). Date pectin (Pd) had a low DM: 16.1%.…”

Section: Degree Of Methylationmentioning

confidence: 99%

Pectin Extraction from Lemon By-Product with Acidified Date Juice: Effect of Extraction Conditions on Chemical Composition of Pectins

Masmoudi

Besbes

Abbes

et al. 2010

Food Bioprocess Technol

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Mixtures of date and lemon pectins were extracted from lemon by-product with acidified date juice under different conditions of temperature, pH and time. Individual pectins from date and lemon, respectively, were also extracted using the same experimental conditions, then analysed and compared to pectin mixtures. It was found that the use of extreme conditions resulted in higher galacturonic acid content, lower degree of methylation, lower neutral sugar content, lower molecular weight and darker colour pectins. Examination of the individual neutral sugars showed that the main ones were galactose (1.6-5.4%), arabinose (1.6-4.2%) and rhamnose (0.5-0.8%). The Gal A/Rha molar ratios varied from ∼53 to ∼149. Moreover, mixture of pectin extracted at the optimal extraction conditions (84.34°C, pH 2.8 during 3 h 34 min) had interesting properties, with a high galacturonic acid content (63.4%), low degree of methylation (∼35%) and a mass molecular weight of about 243 kg/mol.

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“…25 The columns used were E-linear and E-1000 (µ-Bondagel, Waters Associates, Milford, Massachusetts, USA). The flow rate was maintained at 0.6 ml min −1 .…”

Section: Carbohydrate Analysismentioning

confidence: 99%

Pectic polysaccharides during ripening of mango (Mangifera indica L)

et al. 2003

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The content of pectin decreased from 2.0 to 0.7% fresh weight (FW) and there was a concomitant increase in free galacturonic acid from 36 to 168 mg% FW during ripening of mango. Ion exchange chromatography on DEAE/cellulose resolved the pectic fraction into seven distinct peaks, with all of them showing a drastic decrease in pectin content and molecular weight as fruit ripening progressed, which indicated significant depolymerisation in vivo. Fraction I appeared to be an arabinogalactan-type polymer, while fractions II and III were heterogalacturonans containing more than 60% galacturonic acid. Hydrolases implicated in pectin depolymerisation were polygalacturonase (PG), pectin methyl esterase (PME), galactanase, arabinanase and β-galactosidase. They all showed a climacteric peak in activity during ripening, except for PME which showed a continuous decrease in activity after an initial increase. These results are discussed in the light of fruit softening during ripening.

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Studies of pectin solution properties by high-performance size exclusion chromatography

Cited by 105 publications

References 10 publications

Extraction and Characterization of Pectin from Grapefruit Peels

Extraction and Characterization of Pectin from Grapefruit Peels

Pectin Extraction from Lemon By-Product with Acidified Date Juice: Effect of Extraction Conditions on Chemical Composition of Pectins

Pectic polysaccharides during ripening of mango (Mangifera indica L)

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