Amidated pectins—characterization and enzymatic degradation
✍ Scribed by H. Anger; G. Dongowski
- Book ID
- 114200673
- Publisher
- Elsevier Science
- Year
- 1988
- Tongue
- English
- Weight
- 442 KB
- Volume
- 2
- Category
- Article
- ISSN
- 0268-005X
No coin nor oath required. For personal study only.
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## Synopsis The intrinsic pK values, as well as the free fractions of sodium and calcium counterions, were determined on salt-free solutions of amidated pectinates and amidated pectates. The apparent pK values were non dependent of the degree of amidation but only to the effective charge density o
The albedo of Spanish lemons (16.0% w/w of lemon fresh weight) was extracted to obtain a chelating agent soluble pectin ti"action, a diluted sodium hydroxide soluble pectin fraction and a residue (4.2, 1.8, and 5.0% w/w of fresh albedo, respectively). These fractions represented 61.3, 12,4, and 10.4