1953•Journal of the Institute of BrewingOpen access

CHEMISTRY OF HOP CONSTITUENTS: V. HOP PECTIN

I. C. MacWilliam

Abstract

After preliminary extraction of hops with organic solvents and with cold aqueous acetone, pectin was extracted from the residue in two portions, using first boiling water and then dilute ammonium oxalate solution. The purity of the fractions was determined by estimating the sugars produced after enzymic hydrolysis. Different varieties of hops were found to contain between 1 and 2% of pectin.

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Key concepts: Hop (telecommunications), Chemistry, Pectin, Ammonium oxalate, Aqueous solution, Hydrolysis, Acetone, Residue (chemistry)