Studies on the intra- and intermolecular distributions of substituents in commercial pectins

S.E. Guillotin

Research output: Thesisinternal PhD, WU

Abstract

Commercial pectins are mainly used for the gelling, thickening and stabilizing properties in food products. The different physical properties of pectins strongly depend on the galacturonic acid level and the level of methyl-esterification as well as on the molecular weight distribution. However, the conventional chemical analysis of the pectins does not always show differences between pectins while they behave differently. Two highly methyl-esterified pectins with similar chemical characteristics but different reactivity towards calcium were analysed. They were found to be a mixture of pectic populations differing in the degree of methyl-esterification as well as in the distribution of these methyl-esters. Amidated pectins with similar chemical features but different calcium sensitivity were also found to be a mixture of different pectic populations. Even for pectins having a similar degree of substitution, the ratio of amide groups versus methyl-esters varied significantly. In addition, the distribution of these substituents was found to differ.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Voragen, Fons, Promotor
  • Schols, Henk, Co-promotor
Award date12 Sep 2005
Place of Publication[S.l.]
Print ISBNs9789085042655
Publication statusPublished - 2005

Keywords

  • pectins
  • chemical properties
  • physical properties
  • food additives

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