The supporting evidences for pectin methyl esterase (PME)-catalyzed transacylation between high-methoxy pectin molecules were obtained. The use of PME-treated pectin for making fruit jam with reduced sugar content was then investigated. No significant differences in the textural study were found between a jam prepared with PME-treated pectin and 35% sugar and a commercial sample with regular pectin and 59% sugar, indicating that the demand of sugar in jam making can be greatly reduced by PME catalyzed transacylation of high-methoxy pectin before formulation.

Making of fruit jam with reduced sugar content by the use of pectin methyl esterase transacylated high-methoxy pectin molecules

244th National Meeting (2012)

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