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KMID : 1007519920010020111
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Food Science and Biotechnology
1992 Volume.1 No. 2 p.111 ~ p.116
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Effect of Metal Precipitation on the Chemical Composition of Pectins
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Hwang, Jaekwan
Roshdy, Tarik H./Kokini, Jozef L.
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Abstract
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The purifying effect of metal precipitation for apple, citrus and tomato paste pectins was studied on three major chemical constituents, i.e., anhydrogalacturonic acid, methoxyl and neutral sugars by using dialyzed pectins as a control. In this research, the Cu(Ⅱ) ion was used as a metal ion source for isolating anionic pectins from non-uronic neutral contaminating components. The Cu(Ⅱ) ions complexed with pectins were removed by either acid alcohols of different acid concentrations or EDTA. The contaminants of apple pectins, consisting mainly of free neutral polysaccharides, were eliminated more effectively by metal precipitation than dialysis. In the case of citrus and tomato paste pectins, however, the purifying effect of dialysis was comparable to that of metal precipitation in terms of removing the neutral contaminants. The acid concentration during acid alcohol treatment greatly affected the chemical composition of resulting pectins.
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KEYWORD
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