Abstract
ABSTRACT Pectin was de‐esterified by Valencia orange pectinmethylesterase (PME), fractioned by ion exchange chromatography (IEC) and pooled fractions were characterized for the degree of esterification (%DE) using Fourier transform infrared spectroscopy (FT‐IR), molecular weight (MW) using high‐performance size exclusion chromatography (HPSEC) multi‐angle laser light scattering and calcium gelling properties using texture profile analysis. The experimental %DE of 67.5% was close to the predicted %DE of 67%. The %DE of the pooled pectin fractions decreased slightly with greater elution volume, from 69.3 to 64.0%. The average MW of unfractionated, modified pectin was 268,100. Earlier eluting fractions from IEC had higher MW values near 240,000 than later eluting fractions with MW values near 120,000. PME modified pectin and pectin fractions gelled in the presence of calcium but unmodified pectin did not gel. The hardness and other textural properties of the calcium‐mediated pectin gels were not different among fractions.
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