Effect of Methyl Ester Content on Heat Degradation of Chelator‐Soluble Carrot Pectin

Abstract

ABSTRACTChelator‐soluble pectin was isolated from carrot under mild conditions and used as a model compound for an investigation of the heat degradation mechanism of pectin in an aqueous environment. Methyl ester content was modified with minimal changes in the polymer size. At pH 6.1 the heated pectin preparation degraded primarily through β‐eliminative cleavage of the chain. The higher the methyl ester content the greater the degradation. Evidences also indicated a‐small amount of hydrolytic cleavage of glycosidic bonds which was not affected by the presence of the methyl ester content. De‐esterification of methyl ester groups proceeded at a faster rate than the eliminative cleavage of the chain; however, under the test conditions, it did not terminate the β‐elimination.