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United States Department of Agriculture

Agricultural Research Service

Title: Rheological Properties of Non-Calcium Sensitive Pectin after Treatment with the Citrus Salt Independent Pectin Methylesterase

item Luzio, Gary
item Cameron, Randall

Submitted to: Pacifichem Symposium
Publication Type: Abstract Only
Publication Acceptance Date: October 15, 2005
Publication Date: January 1, 2006
Citation: Luzio, G.A., Cameron, R.G. 2006. Rheological properties of non-calcium sensitive pectin after treatment with the citrus salt independent pectin methylesterase. Pacifichem Symposium. Paper No. 23.

Technical Abstract: Degree of esterification (DE) is a primary determinate of many of the functional properties of commercial pectin. Pectin is widely marketed as either high (> 50%) or low (< 50%) DE and the requirements for gelling are dependent on the DE. More recently it has been demonstrated that the yield stress behavior of pectin in the presence of calcium ions is dependent on the type of deesterification (ordered vs. random) as well as the overall DE, but these pectin structures were not fully characterized. It is now feasible to structurally characterize de-esterification patterns produced by pectin methylesterase (PME) and relate this to its functional properties. In this work we will be presenting the rheological data resulting from the stepwise decrease in DE of non-calcium sensitive pectin after demethylation at pH 4.5 and 7.5 with the salt-independent PME from citrus fruit peel and correlating this with its structural properties.

Last Modified: 4/22/2015
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