Abstract
Citrus pectins with degrees of esterification between 30 and 95%, apple pectin and sunflower pectin were fractionated on Sepharose 2B/Sepharose 4B. The intrinsic viscosities and the molecular weights by light scattering of the fractions were determined. It was found that a universal calibration plot of the logarithm of the product of the intrinsic viscosity and the weight average molecular weight vs. the elution volume held for all the samples. The majority of the samples had molecular weights below 100 000 and obeyed the Mark-Houwink relation of [η] = 9·55 × 10 −2 M 0·73 w irrespective of the degree of esterification and the source of the pectin; however, the intrinsic viscosity of high molecular weight fractions ( M w 10 5 to 10 7) did not correlate with molecular weight.
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