. 2021 Aug 7;65(18):2100222. doi: 10.1002/mnfr.202100222

Table 1.

Structural characteristics of the pectins

Pectin	Origin	DB [%] ^a)	Mw [kDa]	Sugar composition [mol%] ^a)					Carbohydrate content [%]^a)
				Rha	Ara	Gal	Glc	UA
DM18	Lemon	86	78	1	0	2	0	97	62
DM19	Lemon	94	75	1	1	3	0	95	63
DM43	Lemon	60	79	0	0	0	0	99	77
DM49	Lemon	33	114	0	1	2	0	96	73

Pectins were characterized for the degree of methyl‐esterification (DM), degree of blockiness (DB), molecular weight (Mw), rhamnose (Rha), arabinose (Ara), galactose (Gal), glucose (Glc), and uronic acid (UA).^[ ¹⁹ ^]

^{^a)}

Values are the average of two replicates. Absolute deviations were always <3%.