|
The pectin content in tangerine peel and the characteristics of extracted pectin and its gel were determined. The pectin contents of citrus peel and citrus albedo were 11.52% and 9.3% on a dry weight basis, respectively The equivalent weight, methoxyl content and acetyl content of the extracted citrus peel pectin were 596, 13.41% and 0.125% respectively. The intrinsic viscosity and molecular weight of extracted citrus peel pectin were higher than those of commercial citrus pectin samples. The anhydrouronic acid content and jelly grade of the extracted pectins were 98.4% and 138.1, respectively. These were higher than those of commercial citrus pectin. In the textural characteristics of gels, the gel made from the extracted pectin was shown to have lower values in hardness, cohesiveness, adhesiveness and gumminess than the gels made from commercial citrus pectins.
|