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This study was carried out in order to investigate the physicochemical properties of isolated pectic substances from Citron, Satsuma mandarin, Marumero, and Natsudaidai. Among varieties, Citron had the highest value of isnoluble pectin and Marumero h...
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https://www.riss.kr/link?id=A3263102
- 저자
- 발행기관
- 학술지명
- 권호사항
-
발행연도
1990
-
작성언어
-
-
KDC
500
-
등재정보
KCI등재
-
자료형태
학술저널
- 발행기관 URL
-
수록면
9-12(4쪽)
- 제공처
- 소장기관
-
0
상세조회 -
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부가정보
다국어 초록 (Multilingual Abstract)
This study was carried out in order to investigate the physicochemical properties of isolated pectic substances from Citron, Satsuma mandarin, Marumero, and Natsudaidai. Among varieties, Citron had the highest value of isnoluble pectin and Marumero had the hightest ratio of soluble pection. The total pectin contents isolated by 2% Sodium hexametaphosphate (SHMP) varied in the range of 1.85%-2.63%. Anhydrogalacturonic acid (AUA) contents were 78.64% ∼89.14% and were lower than commercial pectin. Isolated pectin contained above 7% methoxyl content and above 50% esterification. The apparent molecular weight of commercial pectin and isolated pectin were 72,000 and 42,000∼46,000 respectively. Esterification and ester methoxyl content were the lowest and apparent molecular weight was the highest in Satsuma mandarin. Citron`s values were a little higher in esterification and ester methoxyl content and lower in apparent molecular weight than the others.
This study was carried out in order to investigate the physicochemical properties of isolated pectic substances from Citron, Satsuma mandarin, Marumero, and Natsudaidai. Among varieties, Citron had the highest value of isnoluble pectin and Marumero had the hightest ratio of soluble pection. The total pectin contents isolated by 2% Sodium hexametaphosphate (SHMP) varied in the range of 1.85%-2.63%. Anhydrogalacturonic acid (AUA) contents were 78.64% ∼89.14% and were lower than commercial pectin. Isolated pectin contained above 7% methoxyl content and above 50% esterification. The apparent molecular weight of commercial pectin and isolated pectin were 72,000 and 42,000∼46,000 respectively. Esterification and ester methoxyl content were the lowest and apparent molecular weight was the highest in Satsuma mandarin. Citron`s values were a little higher in esterification and ester methoxyl content and lower in apparent molecular weight than the others.
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