. 2020 Jul 30;8:873. doi: 10.3389/fbioe.2020.00873

TABLE 2.

Average monosaccharide composition in μmol/g pectin dry matter, degree of acetylation (DAc), and degree of methoxylation (DM) of pectin from apple, citrus, and sugar beet.

Pectin source	Monosaccharide composition (μmol/g pectin dry matter)									DAc	DM
	Fuc	Ara	Rha	Gal	Glc	Xyl	Man	GalA	GlcA
Apple	6 ± 0.2^a	157 ± 3^b	110 ± 1^c	281 ± 6^c	237 ± 5^a	51 ± 1^a	5 ± 0.3^a	3875 ± 64^b	8 ± 1^b	2 ± 0.1^b	69 ± 3^a
Citrus	4 ± 0.2^c	98 ± 3^c	152 ± 5^b	478 ± 16^b	71 ± 2^b	15 ± 1^b	4 ± 0.3^ab	4195 ± 15^a	5 ± 1^b	1 ± 0.1^b	53 ± 1^b
Sugar beet	5 ± 0.1^b	512 ± 11^a	264 ± 5^a	532 ± 9^a	30 ± 1^c	11 ± 0.5^c	3 ± 0.4^b	2940 ± 8^c	33 ± 1^a	19 ± 1^a	56 ± 5^b

Standard deviations of triplicates are indicated. Superscript letters indicate significant difference (p < 0.05) across the substrates for each monosaccharide or degree of substitution.