The composition and properties of pumpkin and sugar beet pectins

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 o...

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Bibliographic Details
Published in:Food hydrocolloids 1995-06, Vol.9 (2), p.147-149
Main Authors: Zhemerichkin, Dmitrii A., Ptitchkina, Natalya M.
Format: Article
Language:English
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Summary: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.
ISSN:0268-005X
1873-7137
DOI:10.1016/S0268-005X(09)80277-4