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Infrared Spectra of Some Pectic Substances a
Author(s) -
REINTJES MARTEN,
MUSCO DAMIAN D.,
JOSEPH GLENN H.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00124.x
Subject(s) - pectin , chemistry , infrared spectroscopy , low resolution , infrared , high resolution , qualitative analysis , food science , resolution (logic) , chromatography , organic chemistry , optics , physics , remote sensing , geology , qualitative research , social science , artificial intelligence , sociology , computer science
SUMMARY Infrared spectra for a number of commercial types of pectic substances were determined with a film technique used elsewhere on gums and pectin. It is possible to distinguish between pectins with high methoxyl and with low methoxyl and polygalacturonic acid. Although the spectrum for the only apple pectin examined differed in some respects, particularly at longer wavelengths, from citrus peetin spectra, additional samples should be examined with higher resolution before conclusions are made about fruit sources. Results now reported should be of use in general qualitative identification of pectic substances. Improvements in equipment and techniques are suggested.