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Determination of Pectin in the Presence of Food Polysaccharides
Author(s) -
KOSEKI MASAMICHI,
KITABATAKE NAOFUMI,
DOI ETSUSHIRO,
YASUNO TETSUKO,
OGINO SHUZO,
ITO AKIKO,
ENDO FUSAYOSHI
Publication year - 1986
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.1365-2621.1986.tb13115.x
Subject(s) - pectin , pectinase , chemistry , tragacanth , polysaccharide , locust bean gum , chromatography , hydrolysis , guar gum , food science , guar , ethanol , xanthan gum , biochemistry , enzyme , materials science , rheology , composite material
A selective and specific method to assay pectin in mixtures of polysaccharides using pectinase was developed. The mixture was extracted with 99.5% (v/v) ethanol to remove gum arabic and any other ethanol‐soluble saccharides and polysaccharides; pectin was then hydrolyzed with pectinase. The hydrolyzed pectin was recovered by solution in 80% (v/v) ethanol and assayed by the m ‐hydroxybiphenyl method. The assay was not affected by agar and gums of tragacanth, karaya, guar, and locust bean in the mixture. Alginate and xanthan gum in the mixture repressed the development of color by this method, but this effect could be offset by modification of the pectinase reaction system.