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United States Department of Agriculture

Agricultural Research Service

Title: Global Structure of High Methoxyl Pectin Deposited from Solution and in Sugar Acid Gels

Authors
item Fishman, Marshall
item Cooke, Peter
item Chau, Hoa
item Coffin, David

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: December 12, 2004
Publication Date: January 12, 2005
Citation: Fishman, M.L., Cooke, P.H., Chau, H.K., Coffin, D.R. Global structure of high methoxyl pectin deposited from solution and in sugar acid gels. Abstract, American Chemical Society 229th National Meeting, San Diego, CA, March 13-17, 2005. AGFD 19.

Technical Abstract: Pectin was obtained from the albedo of early valencia oranges (EVO) by microwave assisted extraction under pressure. Images of the global structure of this pectin which was deposited on mica from aqueous solution were obtained from atomic force microscopy (AFM). The global structure was highly dependent on the concentration of dissolved pectin. At higher concentration, network structure was observed. At lower concentration, the network was dissociated into its component parts. Also, peel pectins from EVO were obtained by steam injection (SIJ) under pressure. Images of the global structure of SIJ pectin in hydrated sugar acid gels were captured by AFM. These images revealed that gelled pectin existed in network structures whose component parts were similar to those deposited from aqueous solution.

Last Modified: 9/10/2014
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