THE COMPOSITION AND PROPERTIES OF PUMPKIN AND SUGAR-BEET PECTINS

Authors
ZHEMERICHKIN DA PTITCHKINA NM
Citation
Da. Zhemerichkin et Nm. Ptitchkina, THE COMPOSITION AND PROPERTIES OF PUMPKIN AND SUGAR-BEET PECTINS, Food hydrocolloids, 9(2), 1995, pp. 147-149
Citations number
18
Categorie Soggetti
Food Science & Tenology","Chemistry Physical","Chemistry Applied
Journal title
Food hydrocolloids → ACNP
ISSN journal
0268005X
Volume
9
Issue
2
Year of publication
1995
Pages
147 - 149
Database
ISI
SICI code
0268-005X(1995)9:2<147:TCAPOP>2.0.ZU;2-I
Abstract
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 de gree of esterification were determined simultaneously by gas-liquid ch romatography. Each of the samples studied contained glucose, galactose , rhamnose, arabinose and galacturonic acid in different proportions.