ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY– Acid and enzymatic demethylation procedures suggest that the change in molecular weight during methylation is a result of depolymerization and that a change in the percent methoxyl groups probably has very little effect on the change in molecular weight during methylation or demethylation with pectins having an ester content between 60% and 95%.Samples of a commercially prepared citrus pectin were acid washed, dissolved and neutralized to different levels with dilute NaOH. These samples were treated with isopropanol to yield an open gel-like precipitate, the alcohol was replaced with ether and the pectin treated with diazomethane at 〈 −30°C. The samples methylated to 70%, 85% and 95% had molecular weight values which decreased with increasing degrees of esterification. Molecular weight was determined by measuring the viscosity of a 0.1 % sol in 1 % Calgon.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1969.tb00916.x
