Table 2.
Physicochemical characteristics of the different pectin extracts and their hydrolysates.
| Pectin | Procedure | Pectin solution | Pectin hydrolysate |
|---|---|---|---|
| PH 2.5 | 15 minutes after addition of KOH | Formation of transparent semi-gel | No formation of transparent semi-gel |
| Acidification with dilute HCl | Gelatinous precipitate is formed | Gelatinous precipitate is not formed | |
| Boil precipitate for 5 minutes at 100°C | Precipitate becomes cloudy | Precipitate does not become cloudy | |
|
| |||
| PH 4 | 15 minutes after addition of KOH | Formation of transparent semi-gel | No formation of transparent semi-gel |
| Acidification with dilute HCl | Gelatinous precipitate is formed | Gelatinous precipitate not formed | |
| Boil precipitate for 5 minutes at 100°C | Precipitate becomes cloudy | Precipitate does become cloudy | |
|
| |||
| Commercial pectin | 15 minutes after addition of KOH | Formation of transparent semi-gel | No formation of transparent semi-gel |
| Acidification with dilute HCl | Gelatinous precipitate is formed | Gelatinous precipitate is not formed | |
| Boil precipitate for 5 minutes at 100°C | Precipitate becomes cloudy | Precipitate does not become cloudy | |