Model System of Natural Orange Juice Cloud: Effect of Calcium on Hesperidin‐Pectin Particles
- 1 July 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (4) , 1130-1132
- https://doi.org/10.1111/j.1365-2621.1985.tb13027.x
Abstract
Hesperidin forms with pectin a particle which could be isolated by gradient sucrose centrifugation. Using this technique we were able to separate soluble stabilized pectin which was bound to hesperidin and a soluble pectin which was hesperidin‐free. Pectin particles in which the degree of esterification (D.E.) was 25%, flocculated in the presence of 100 ppm calcium, while those with a D.E. of 30% required 200 ppm calcium. A D.E. of 36% was found to be the critical level at which precipitation by calcium ions occurred. A 23% D.E. of the flocculated cloud peel juice was found to fit well with a model system of a ratio of 1:4.4 of calcium and pectin with 25% D.E. and 100 ppm calcium.This publication has 9 references indexed in Scilit:
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