Pectin Hydrolysis : Effect of Temperature , Degree of Methylation , pH , and Calcium on Hydrolysis Rates

@inproceedings{Krall2007PectinH,
  title={Pectin Hydrolysis : Effect of Temperature , Degree of Methylation , pH , and Calcium on Hydrolysis Rates},
  author={Sandra M. Krall and R F Mcfeeters},
  year={2007}
}
The rate of acid hydrolysis of pectin at pH 3 decreased as the degree of pectin methylation (DM) increased. Acid hydrolysis rates for polypectate (<5% DM) declined as the pH was raised from 2 to 6. Pectin (35% and 70% DM) hydrolyzed more slowly than polypectate below pH 3.5, but degradation rates then increased because -elimination became the dominant reaction above pH 3.8. Temperature effects on the hydrolysis rates at pH 3 of pectin samples from different sources, as indicated by values for… CONTINUE READING

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