Fractionation and characterization of guava pectic substances
- 1 August 1979
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 14 (4) , 343-349
- https://doi.org/10.1111/j.1365-2621.1979.tb00879.x
Abstract
Summary: Guava pectic substances were fractionated into water soluble, oxalate soluble and sodium hydroxide soluble fractions in two canned guava cultivars as well as in fresh samples treated with calcium chloride. The results indicated that there is a gradual conversion of protopectin into soluble pectin which diffuses into the syrup.Guava pectic substances were characterized for equivalent weight, methoxyl, free carboxyl, esterified carboxyl, degree of esterification, anhydrogalacturonic acid, weight average molecular weight and ash content in the fresh fruit and in the fresh fruit treated with calcium ions for both cultivars. Calcium ions appear to lower free carboxyl acid content and increase the weight average molecular weight of pectin.Keywords
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