Isolation and structural characterisation of pectin from endocarp of Citrus depressa
作者： Yukihiro Tamaki , Teruko Konishi , Masakazu Fukuta , Masakuni Tako
DOI: 10.1016/J.FOODCHEM.2007.08.027
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摘要: Abstract A polysaccharide was extracted with hot HCl from the endocarp of Citrus depressa grown in Okinawa, Japan. The yield 4.1% on a fresh weight basis. Composition 89.3% total carbohydrate, 79.2% uronic acid, ash and 8.8% moisture. degree methoxylation estimated to be 66.2%. composed d -GalA, -Gal, l -Ara -Rha ratio 100:10.3:1.53:0.94, respectively. molecular mass approximately 4.1 × 10 4 . NMR spectra indicated that mainly (1→4)-linked α- -GalA β- -Gal. Methylation analysis results identified 1→2 1→2,4 linked Rha, 1→4, 1→3, 1→6 1→3,6 Gal. pectin, which relatively simpler than other pectins. classified as high-methoxyl pectin. pectin turned into gel by generalised method.
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