THE COMPOSITION AND PROPERTIES OF PUMPKIN AND SUGAR-BEET PECTINS

被引：17

作者：

ZHEMERICHKIN, DA ^{[1
]}

PTITCHKINA, NM ^{[1
]}

机构：

[1] RUSSIAN ACAD AGR SCI,AGR BIOTECHNOL RES & TECHNOL INST,SARATOV 410020,RUSSIA

来源：

FOOD HYDROCOLLOIDS | 1995年 / 9卷 / 02期

关键词：

D O I：

10.1016/S0268-005X(09)80277-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Molecular weight, degree of esterification, monosaccharide composition and gelation behaviour of different samples of pectin from sugar beet and pumpkin have been investigated. Monosaccharide composition and degree of esterification were determined simultaneously by gas-liquid chromatography. Each of the samples studied contained glucose, galactose, rhamnose, arabinose and galacturonic acid in different proportions.

引用

页码：147 / 149

页数：3

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