In plants, pectin is one of a group of long-chain polysaccharides that are synthesized for the purposes of maintaining cellular structural integrity.  While its core element is a backbone of a-( 1,4)-galacturonic acid residues, its chemical composition can be quite variable, encompassing arabinan- and galactan-based decorations, methyl and acetyl esterification, etc.  Due to its relative abundance and utility as a thickening agent, pectin is incorporated into a wide variety of food products.  As in plants, the presence of different modifications can alter pectin's rheological properties, making pectin from some sources better suited to particular applications.  Globally, the majority of pectin is extracted from oranges, and while the yield and composition of pectin from orange peels have been relatively well characterized, comparatively less is known about the pectin found in processed orange juice.  Here we report new insights on the chemical composition of pectin from frozen concentrated orange juice.

Characterization of pectin from <i>Citrus sinensis</i> (sweet orange) juice

244th National Meeting (2012)

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Characterization of pectin from Citrus sinensis (sweet orange) juice