On the molecular weight of pectic substances and its relation to their gel strengths

Abstract

A study has been made on the possibility of determining the molecular weight M w , the second virial coefficient A 2 and the radius of gyration by measuring the light scattering of pectin aqueous solutions. The experimental data were processed on a computer by using an algorithm, accounting for the effect of microgel formations in the pectic solution. A tendency towards a decrease in M w when decreasing the degree of esterification for a certain type of pectin was established and was confirmed by the change in the intrinsic viscosity [η]. This fact is explained by degradation during deesterification. The dependence of the gel strength of the pectic preparations on their degree of esterification, molecular weight M w and purity (p%) was also studied as well as the dependence of the gel strength on the intrinsic viscosity [η], the degree of esterification and the purity p%. The passive multifactor experiment method was used to obtain regression models which were tested for an optimum in the factors influencing the gel strength. The optimal value for the degree of esterification was obtained at 57–58% which confirmed the view that within this range the pectin macromolecules possess maximum conformational flexibility.