COMPARISON OF DIALYSIS AND METAL PRECIPITATION EFFECTS ON APPLE PECTINS

被引：33

作者：

HWANG, J ^{[1
]}

ROSHDY, TH ^{[1
]}

KONTOMINAS, M ^{[1
]}

KOKINI, JL ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,CTR ADV FOOD TECHNOL,DEPT FOOD SCI,POB 231,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 05期

关键词：

APPLE; PECTIN; DIALYSIS PRECIPITATION;

D O I：

10.1111/j.1365-2621.1992.tb11293.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Metal precipitation as a purification method for pectins was investigated for effects on chemical composition (anhydrogalacturonic acid, methoxyl and degree of esterification and neutral sugars), and molecular properties (molecular weight and intrinsic viscosity) in comparison with dialysis. The Cu(II) ions were used to separate pectins from non-uronide components, and then the Cu(II) ions complexed with pectins were removed by 1% acid alcohol or EDTA treatment. The contaminants were removed more effectively by metal precipitation than dialysis. Acid alcohol did not affect degree of esterification of pectins, whereas it significantly cleaved the neutral sugar side chains. Pectins treated with acid alcohol had lower molecular weights, but larger intrinsic viscosities indicating their more linear nature compared to pectins treated with EDTA.

引用

页码：1180 / 1184

页数：5

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