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CHEMISTRY OF HOP CONSTITUENTS: V. HOP PECTIN
Author(s) -
MacWilliam I. C.
Publication year - 1953
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1953.tb06212.x
Subject(s) - hop (telecommunications) , chemistry , pectin , ammonium oxalate , aqueous solution , hydrolysis , acetone , residue (chemistry) , boiling , chromatography , oxalate , organic chemistry , food science , computer network , computer science
After preliminary extraction of hops with organic solvents and with cold aqueous acetone, pectin was extracted from the residue in two portions, using first boiling water and then dilute ammonium oxalate solution. The purity of the fractions was determined by estimating the sugars produced after enzymic hydrolysis. Different varieties of hops were found to contain between 1 and 2% of pectin.