Comparison of Dialysis and Metal Precipitation Effects on Apple Pectins

J. HWANG, T. H. ROSHDY, M. KONTOMINAS, J. L. KOKINI

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27 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1180-1184
Number of pages5
JournalJournal of Food Science
Volume57
Issue number5
DOIs
Publication statusPublished - 1992 Sep

All Science Journal Classification (ASJC) codes

  • Food Science

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