PECTIN VEGETABLE GUMS

Skip Navigational Links.
Food & Ingredients | Educ. Serv. | Tech Serv. | Market Serv. | E-Commerce Serv.
Food Resource (Home)
Be descriptive for better search results.
REPRINTS, COPIES

Return to
Gums Index


INFORMATION to Top

Key CharacteristicsDescription
Solubility in Cold Watersoluble in water (Ref. Fennema, 1996)
Others
pH
Uses jams, preserves, confectionery;

HM pectin; high-sugar jellies, jams, preserves, and marmalades; acid milk drinks;
LM pectin: dietetic jellies, jams, preserves, and marmalades (ref. Fennema, 1996) HM referms to high methoxyl pectins and LM refers to low methoxyl pectins.
Key Characteristicsforms jelly- and jam-type gels in presence of sugar and acid or with Ca++ (ref. Fennema, 1996).

Composition: polymer of galacturonic acids which may be partially esterified.


Pectic Acid


Pectin Molecule

LINKS to Top

http://www.cfs.purdue.edu/class/f&n630/Virt_Class_2/pectin.htm

Pectin is the information regarding this carbohydrate. Ranges from the chemical structure to jams and jellies.

REFERENCES to Top

Baker, G.C. and C.W. Woodmansee. 1949. Grading pectins. Food Technology 3: 23.

Baker, G.I. and C.W. Woodmansee. 19 . Shelf-life on low solids grape gels. Food Technology 1: 11.

Baker, R.A. 1981. The role of pectin in citrus quality and nutrition. ACS Symposium Series 143:110-128.

Cox, R.E. and R.H. Higby. 1944. A better way to determine the jelling power of pectins. Food Industries :441.

da Silva and M.A. Rao. 1995, October. Rheology of structure development in high-methoxyl pectin/sugar systems. Food Technology : 70.

da Silva, J.A.L. and M.P. Goncalves. 1994. Rheological study into the ageing process of high-methoxyl pectin/sucrose aqueous gels. Carbohydrate Polym. 24: 235-245.

da Silva, J.A.L., M.P. Goncalves, and M.A. Rao. 1993. Viscoelastic behavior of mixtures of locust bean gum and pectin dispersions. J. Food Eng. 18: 211-228.

da Silva, J.A.L., M.P. Goncalves, and M.A. Rao. 1994. Influence of temperature on the dynamic and steady-shear rheology of pectin dispersions. Carbohydrate Polym. 23: 77-87.

da Silva, J.A.L., M.P. Goncalves, and M.A. Rao. 1995. Kinetics and thermal behaviour of the structure formation process in HMP/sucrose gelation. Intl. J. Biol. Macromolecules 17: 25-32.

Dahme, A. 1992. Gelpoint measurements on high-methoxyl pectin gels by different techniques. Journal Texture Studies 23: 1-11.

Denton, M.C. 1918. Kitchen tests for pectin in jelly making. Journal Home Economics 10: 520-521.

deSilva, J.A.L. and M.A. Rao. 1995October. Rheology of structure development in high-methoxyl pectin/sugar systems. Food Technology : 70.

Deuel, H. and E. Stutz. 1958. Pectic substances and pectic enzymes. Advances Enzymology 20: 341-382.

Doublier, J.L., B. Launay, and G. Cuvelier. 1992. Viscoelastic properties of food gels. IN "viscoelastic Properties of Foods," ed. M.A. Rao and J.F. Steffe, pp. 371-434. Elsevier Applied Science Publishers, New York

Fennema, O.R. 1996. Food Chemistry Marcel Dekker, New York.

Goldwaite, N.E. 1910. Contributions to jelly making. Ind. Eng. Chem. 2: 457.

Hellman, H. 1972. The story behind those meatless meats. Popular Science 201: 78.

Hills, C.H., H.H. Mottern, G.C. Nutting, and R. Speiser. 1949. Enzyme demethylated pectinates and their gelation. Food Technology :90.

Hinton, C.L. 1939. Fruit Pectins. Food Investigation, Special Report No. 48, Dept. of Scientific and Industrial Research. London.

Hirst, E.L. and J.K.N. Jones. 1946. The chemistry of pectic materials. Adv. Carbohydrate Chemistry 2: 235-251.

Hughes, L., D.A. Ledward, J.R. Mitchell and C. Summerlin. 1980. The effect of some meat proteins on the rheological properties of pectate and alginate gels. Journal of Texture Studies 11: 247-256.

Ikkala, P. 1986. Characterization of pectins. A different way of looking at pectins. IN" Gums and Stabilisers for the Food Industry 3," ed. G.O. Phillips, D.J. Wedlock, and P.A. Williams, pp. 253-268. Elsvier Applied Science Publishers, New York.

Jacobson, F., W.A. Anderson and J.T. Arnold. 1954. A proton magnetic resonance study of hydration of deoxyribonucleic acid. Nature 173: 772.

Joseph, G.H. 1953. Better pectins. Food Engineering 25(6): 71-73, 114.

Joseph, G.H. and W.E. Baier. 1949. Methods of determining the firmness and setting time of pectin jellies. Food Technology 3: 18.

Joseph, G.H., A.H. Kieser, and E.E. Bryant. 1949. High polymer, ammonia-demethylated pectinates and their gelation. Food Technology :85.

Joslyn, M.A., S. Mist and E. Lambert. 1952. The clarification of apple juice by fungal pectic enzyme preparations. Food Technology 6: 133.

Joslyn, M.A. 1962. The chemistry of protopectin: A critical review of historical data and recent developments. Advances Food Research 11: 1-107.

Kertesz, J.I. 1951. The Pectic Substances. Interscience Publishers New York.

Kohu, G.G., W.B. Esselen and C.R. Fellers. 195 . Thermal inactivation of pectolytic enzymes used in the clarification of apple juice. :511.

MacKonnell, L.R., M.R. Jang, E.F. Jansen and H., Lineweaver. 1950. The specificity of pectinesterases from several sources with some notes on purification of orange pectinesterase. Archives Biochemistry 28: 260.

Oakenfull, D.G. 1991. The chemistry of high-methoxyl pectins. IN "The Chemistry and Technology of Pectins," ed. R.H. Walter, pp. 87-108. Academic Press, New York.

Oakenfull, D. and A. Scott. 1984. Hydrophobic interaction in the gelation of high methoxyl pectins.Journal Food Science 49: 1093-1098.

Olliver, M., P. Wade, and K.P. Dent. 1957. The jelly strength grading of pectins for use in ham manufacture. J. Sci. Food Agric. 8: 188-205.

Olsen, A.G., F.S. Reinhold, E.R. Gehlberg, and N.M. Black. 1939. Pectin studies. Relation of combining weights to other properties of commercial pectins. Ind. Eng. Chem. 31: 1015.

Owens, H.S. and W.D. MaClay. 1946. Effect of methoxyl content of pectin on the properties of high solids gels. Journal Colloids Science 1: 313.

Owens, H.S., R. McCready and W.D. MaClay. 1949. Gelatin characteristics of acid-precipitated pectinates. Food Technology 3: 77.

Phatak, L., K.C. Chang, and G. Brown. 1988. Isolation and characterization of pectin in sugar-beet pulp.Journal Food Science 53(3): 830.

Pilnik, W. and P. Zwicker. 1970. Pectins. Gordian 70: 202-204, 252-257, 302-305, 343-346.

Poore, H.D. 19 . Citrus Pectin. Bulletin 1323. United States Department of Agriculture Department Bulletin, Washington, DC.

Rao, M.A., J.P. Van Buren, and H.J. Cooley. 1993. Rheological changes during gelation of high-methoxyl pectin/fructose dispersions: Effect of temperature and aging.Journal Food Science 58: 173-176, 185.

Rao, M.A. and H.J. Cooley. 1993. Dynamic rheological measurement of structure development in high-methoxyl pectin/fructose gels.Journal Food Science 58: 876-879.

Rao, M.A. and H.J. Cooley. 1994. Influence of glucose and fructose on high-methoxyl pectin gel strength and structure development. Journal Food Quality 17: 21-31.

Rees, D.A. 1972. Polysaccharide gels. A molecular view. Chem. Ind. (London), pp. 630-636.

Rombouts, F.M. and W. Pilnik. 1972. Research on pectin depolymerases in the sixties-a literature review. CRC Crit. Rev. Food Technol. 3: 1-87.

Solms, J. 1960. Some structural aspects of the gel formation of pectins and related polysaccharides. IV. "Physical Functions of Hydrocolloids." Adv. Chem. Series #25, p. 37.

Spencer, G. 1929. The formation of pectin jellies by sugar. J. Phys. Chem. 33: 1987.

Stoll, W.F. and M.A. Morris. 19__. Reversible gelation of paracasein gels. Journal Dairy Science 51: 794.

Waldt, L.M. and R.D. Mahoney. 1967. Depectinizing guava juice with fungal pectinase. Food Technolgoy 21: 305.

Wilson, C.P. 1928. Relation of chemistry to the citrus product industry. Journal Ind. Eng. Chemistry 20: 1302.

Winter, H.H. and F. Chambon. 1986. Analysis of linear viscoelasticity of a crosslinking polymer at the gel point. Journal Rheological 30: 367-382.

Woodmansee, C.W. and G.L. Baker. 1949. High-polymer, acid-demethylated pectinates and their gelation. Food Technology 3: 82

Updated: Wednesday, October 24, 2007.

Oregon State University.
OSU Disclaimer.