. 2022 Jun 10;27(12):3747. doi: 10.3390/molecules27123747

Table 1.

Physiochemical properties of Satsuma mandarin peel pectin prepared from different methods.

Different Pectins	GalA Content (%)	DE Values (%)	Mw (kDa)
HHPCP	77.04 ± 3.06 ^a	67.68 ± 1.57 ^a	1201 ^d
HHPHP	75.35 ± 0.23 ^a	70.47 ± 0.20 ^a	2626 ^a
CCP	84.08 ± 3.97 ^a	69.22 ± 1.20 ^a	1674 ^c
CHP	76.64 ± 1.14 ^a	71.41 ± 0.59 ^a	1871 ^b

All results are expressed as mean ± SD, n = 3. Different letters (a–d) in the same column indicate a significant difference (p < 0.05). GalA: galacturonic acid, DE: degree of esterification, Mw: average molecular weight.