Abstract
The calibration of TSK-PW columns for pectins is described. Use was made of the monodisperse standard pullulan and polydisperse pectin samples of different molecular weight, obtained after mechanical degradation. Using an iterative calculation procedure, different calibration curves were obtained for high- and low-DE pectin. The following Mark-Houwink constants were obtained for high-DE pectin in the eluent: a=0·79 and K=0·49×10 −3. For low-DE pectin the Mark-Houwink constants were dependent on the molecular weight. Experiments are described showing the influence of the molecular weight distribution and average molecular weight on the stabilising effect of pectin in drinking yogurt. Quantitative analysis of pectin in the serum of drinking yogurt is described. The thermal degradation of pectin in various solutions was analysed.
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