Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physicochemical Properties of Pectic Substances from Citrus Fruits

감귤과 유자중의 펙틴질의 이화학적 성질

  • Rhee, Hun-Joo (Dept of Food and Nutrition, Seoul National University) ;
  • Rhee, Hei-Soo (Dept of Food and Nutrition, Seoul National University)
  • 이헌주 (서울대학교 가정대학 식품영양학과) ;
  • 이혜수 (서울대학교 가정대학 식품영양학과)
  • Published : 1990.02.01
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Abstract

This study was carried out in order to investigate the physicochemical properties of isolated pectic substances from Citron, Satsuma mandarin, Marumero, and Natsudaidai. Among varieties, Citron had the highest value of isnoluble pectin and Marumero had the hightest ratio of soluble pection. The total pectin contents isolated by 2% Sodium hexameta-phosphate(SHMP) varied in the range of 1.85% ~ 2.63%. Anhydrogalacturonic acid(AUA) contents were 78.64%~89.14% and were lower than commercial pectin. Isolated pectin contained above 7% methoxyl content and above 50% esterification. The apparent molecular weight of commercial pectin and isolated pectin were 72,000 and 42,000~46,000 respectively. Esterification and ester methoxyl content were the lowest and apparent molecular weight was the highest in Satsuma mandarin. Citron's values were a little higher in esterification and ester methoxyl content and lower in apparent molecular weight than the others.

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