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THE RESEARCH OF CONDITIONS OF DE-ESTERIFICATION FOR HM PECTIN BY AMINATION METHOD

Dong Sai-li

Abstract

The article studied on conditions of de-esterification for HM rapid pectin using ammonia water. And analyzed the galacturonic acid (%), the degree of esterification and gelling power of the product obtained. The orthogonal experiment showed that the optimum conditions of de-esterification were: concentration of pectin 2 %, reaction pH 10.0, reaction time 1 hour and reaction temperature 15 ℃.

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Available abstract

Key concepts: Pectin, Amination, Chemistry, Ammonia, Reaction conditions, Organic chemistry, Chromatography, Food science