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Properties of amidated pectins. I. Preparation and characterization of amidated pectins and amidated pectic acids

Authors
Journal
Food Hydrocolloids
0268-005X
Publisher
Elsevier
Publication Date
Volume
1
Issue
2
Identifiers
DOI: 10.1016/s0268-005x(86)80014-5

Abstract

Abstract The preparation of high molecular weight pectic acids with varying degrees of amidation (15–61%) is described. The samples are characterized by analytical parameters, viscosity and behaviour on gel permeation and ion-exchange chromatography columns. Results show that the monomer composition is not changed and that aggregation may occur in aqueous solution of highly amidated pectic acids.

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