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HPSEC with Component Analysis of Citrus and Apple Pectins After Hollow Fiber Ultrafiltration
Author(s) -
HOAGLAND PETER D.,
KONJA GORDANA,
CLAUSS EKKEHARD,
FISHMAN MARSHALL L.
Publication year - 1997
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.1365-2621.1997.tb04370.x
Subject(s) - pectin , chemistry , ultrafiltration (renal) , chromatography , radius of gyration , permeation , membrane , fiber , fraction (chemistry) , polymer , food science , biochemistry , organic chemistry
Component analysis of high performance size‐exclusion chromatograms was applied to 3.3 × concentration of citrus and apple pectins in dilute solution by ultrafiltration with a hollow fiber module fitted with a 100K membrane. Viscosities of the pectins in retained solutions were unchanged and for citrus pectin there was a 10% reduction of weight fraction of the largest‐sized component at the last stage of concentration. A small proportion of apple pectin (radius of gyration = 7 nm) was recovered from one permeate by freeze‐drying, and, when redissolved in water, produced large aggregates (z‐average diam > 100 nm, measured by dynamic light scattering). Results can provide guidelines for use of the method during industrial pectin processing.