CLARIFYING PROPERTIES OF PECTIN FRACTIONS SEPARATED BY ESTER CONTENT

被引：26

作者：

BAKER, RA

机构：

[1] U.S. Citrus and Subtropical Products Laboratory, Agricultural Research, Science and Education Administration, U.S. Department of Agriculture, Winter Haven

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1979年 / 27卷 / 06期

关键词：

D O I：

10.1021/jf60226a056

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Commercial citrus pectin, commercial low methoxyl pectin, and two pectinesterase-treated pectins were fractionated according to degree of esterification. Fractions varying in degree of esterification from 6 to 70% were tested for the critical esterification level at which pectin destabilizes orange juice cloud. Juice was clarified by fractions of 6-14% esterification, but not by fractions of 21% or higher esterification. © 1979, American Chemical Society. All rights reserved.

引用

页码：1387 / 1389

页数：3

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