Table 2.
Effect of pH and heat (95°C) on pectate and pectin (Diaz et al., 2007)
| Loss of viscosity (%) | Loss of molecular weight (%) | |||
|---|---|---|---|---|
| pH 4.5 | pH 8.5 | pH 4.5 | pH 8.5 | |
| Pectate | 40 | 20 | 80 | 70 |
| Pectin | 20 | 60 | 40 | 84 |
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