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. 2021 Mar 31;10(4):738. doi: 10.3390/foods10040738

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Molar mass (MM) distribution of the pectin extractions from WR studied. (a) 70 °C treatment runs: 6 (), 3 (), 11 (), 1 (). (b) 82.5 °C treatment runs: 4 (), 12 (), 13 (), 7 (), 10(). (c) 95 °C treatment runs: 8 (), 2(), 9 (), 5 (). (d) citrus pectin (), apple pectin () and optimum point condition pectin (). For interpretation of the numbers listed, please refer to the Table 1. The black squares correspond to pullulan standards with matching molar mass (MM).

Inline graphic — Molar mass (MM) distribution of the pectin extractions from WR studied. (a) 70 °C treatment runs: 6 (), 3 (), 11 (), 1 (). (b) 82.5 °C treatment runs: 4 (), 12 (), 13 (), 7 (), 10(). (c) 95 °C treatment runs: 8 (), 2(), 9 (), 5 (). (d) citrus pectin (), apple pectin () and optimum point condition pectin (). For interpretation of the numbers listed, please refer to the Table 1. The black squares correspond to pullulan standards with matching molar mass (MM).