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United States Department of Agriculture

Agricultural Research Service

Title: Contactless conductivity detector for determination of degree of esterification of citrus pectin

item Luzio, Gary

Submitted to: Florida State Horticultural Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 2/22/2010
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: After removal of soluble sugars and other compounds by washing, citrus peel is largely composed of pectin, cellulose and hemicellulose. In order to utilize the greatest amount of citrus peel product, it would appear reasonable that one or all three of these polysaccharides be converted to a useful material. One of the major components, pectin is relatively easy to modify using pectinesterases which reduces the degree of esterification to produce low degree of esterification (DE) pectins which have great utility in the food industry and other applications. These low DE pectins have been shown to have calcium sensitivity which is an important functional property of pectins for use in applications which require suspension, metal ion binding or water absorption. Thus the measurement of DE is an important attribute. Reduction in DE results in production of carboxyl groups which are ionic and conductive. Data will be presented showing that the conductivity as measured by contactless conductivity meter increases with decreasing degree of esterification.

Last Modified: 06/28/2017
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