Abstract
Abstract The relative viscosity of citrus pectin solutions in the range of 0 to 0.20% in 23.5% sucrose, in 23.5% corn sirup solids, and in mixtures of these was measured to investigate the interaction between pectin and sugar or corn sirup saccharides. Sucrose was found to increase the viscosity of pectin solutions whereas corn sirup solids reduced it. The interaction was found to involve conformational changes in the pectin micelle of the type reported by Liberti and Stivala for a number of polyelectrolytes. The results obtained conform better to the Liberti and Stivala interpretation of interaction than to the Fuoss interpretation. The difference between sucrose and corn sirup solids was ascribed to the possible effect of dextrins present rather than to the effect of dextrose or maltose.
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