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Binding of Taurocholate by Pectin in the Presence of Calcium Ions
Author(s) -
KOSEKI MASAMICHI,
KITABATAKE NAOFUMI,
DOI ETSUSHIRO,
YASUNO TETSUKO,
OGINO SHUZO,
KAZAMA MASAYOSHI,
DOGUCHI MASAO
Publication year - 1987
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.1365-2621.1987.tb05923.x
Subject(s) - pectin , chemistry , calcium , chromatography , size exclusion chromatography , filtration (mathematics) , mole , in vitro , biochemistry , organic chemistry , enzyme , statistics , mathematics
Binding of taurocholate by pectin was examined in vitro , using low‐methoxyl pectin and calcium lactate. Water in calcium pectate gel was partially separated from the gel by filtration through a glass‐filter. Taurocholate bound by pectin was calculated after measurement of taurocholate in the filtrate by the UV absorption method. The amount of taurocholate bound by pectin increased linearly with increase in pectin concentration but independent of time. One gram pectin bound a maximum of 6.0 μmole of taurocholate.