𝔖 Bobbio Scriptorium
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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

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📜 SIMILAR VOLUMES


Properties of amidated pectins. II. Poly
✍ E. Racape; J. F. Thibault; J. C. E. Reitsma; W. Pilnik 📂 Article 📅 1989 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 648 KB

## 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

Extraction, characterisation, and enzyma
✍ Jose M. Ros; Henk A. Schols; Alfons G.J. Voragen 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 985 KB

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