ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Methods of preparing alcohol-insoluble solids from apple tissue and different extractives were compared. Marked differences were found in extractability of peetins present in marts prepared in various ways from the same lot of apples. Enzymatic browning during preparation markedly decreased the solubility of pectins but did not alter the composition of pectins extracted. The solubility of pectins present in fresh or dried commercial apple pomace was markedly lower than that from carefully prepared non-oxidized apple tissue. Pretreatment of browned mart preparations with chlorous acid bleached the mares, yielded colorless pectins, and increased yields with some preparations. A variety of solvents were used, and the yield of pectins obtained differed markedly. The pectins extracted were precipitated by alcohol and characterized by determination of anhydrogalacturonide content and esterification degree. Some measurements of intrinsic viscosity were made, but without extensive studies of the molecular weight and degree of polymerization.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1963.tb00161.x
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