Abstract
Pectins have been extracted from sugar-beet cossettes by a sequential treatment with water, oxalate, hot dilute acid and cold dilute alkali, and from pulp with different conditions of pH and temperature. All these samples have been chemically characterised and tested for their gelling capacity with persulphate. Pectins from cossettes have characteristics very close to those previously extracted in the same way but are not able to give gels by addition of persulphate. On the other hand, some, but not all, of the pectins from pulp can gel under these conditions. No simple relationship was found between the gelling ability and the chemical characteristics of the pectins.
Published Version
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