Pectin Stabilizer Range

Pectin (English: pectin) is a kind of natural polymer compound, which is mainly found in all higher plants and is an important component of plant cell interstitial. Pectin is deposited in the primary cell wall and intercellular layer, and cross-links with different levels of cellulose, hemicellulose, lignin microfibrils and some extensins in the primary wall, making various cellular tissues hard. It exhibits an intrinsic morphology and is a supporting substance for internal cells. It was first separated and described by Henri Braconnot in 1825 [1] [2].

Pectin is a group of polygalacturonic acids. Under suitable conditions, the solution can form a gel and partially methoxylate (methyl esterification, ie, formation of methanol ester), the main component of which is partially methylated α-1,4-D-polygalactitol acid. The residual carboxyl unit is present as a free acid or forms salts such as ammonium, potassium sodium and calcium.

Traits

Pectin is white or yellow or light gray, light brown coarse powder to fine powder, a few odorless, sticky and smooth. Dissolved in 20 times water to form a milky white viscous colloidal solution, which is weakly acidic. Strong heat resistance, almost insoluble in ethanol and other organic solvents. Wet with ethanol, glycerin, sugar syrup, or mixed with 3 times more sugar to improve solubility. It is stable in an acidic solution than in an alkaline solution.

Gelation

Pectin can form a gel with elasticity. The mechanism of gelation of pectin with different degrees of esterification is different. High methoxyl pectin must form gel at low pH and high sugar concentration. General requirements Pectin content <1%, sucrose concentration 58%~75%, pH 2.8~3.5. Because the carboxyl group dissociates at pH 2.0~3.5, the highly hydration and charged carboxyl groups are converted into uncharged molecules, so that the repulsion between molecules is reduced, the hydration of the molecules is reduced, and the result is beneficial to the molecules. The combination of the three-dimensional network structure. After the sucrose concentration reaches 58%~75%, the solvation of neutral pectin molecules is greatly reduced due to the competition of sugar molecules, which is beneficial to the formation of molecular hydrogen bonds and gels.

source

Pectin is one of the plant cell wall components and exists in the intercellular layer between adjacent cell walls, acting to bind cells together. Different vegetables and fruits have different tastes, which are mainly determined by the pectin content they contain and the difference in pectin molecules. Citrus, lemon, grapefruit and other peels contain about 30% pectin, which is the most abundant source of pectin. According to the composition of pectin, there may be two types of homopolysaccharide and heteropolysaccharide: homopolysaccharide pectin such as D-galactan, L-arabin and D-galacturonan; Commonly, it is composed of galacturonan, galactan and arabinan in different proportions, commonly referred to as pectic acid. The proportion of pectin from different sources varies. Part of the methylated pectic acid is called pectic acid. About 20% to 60% of the carboxyl groups in the natural pectin are esterified, and the molecular weight is 20,000 to 40,000. The crude pectin is a slightly yellowish white powder dissolved in 20 parts of water to form a viscous, odorless solution with a negative charge. Pectin is widely used in the food industry, and the right amount of pectin gels creams, jams and juices.

Pectin is a natural polymer compound with good gelation and emulsion stability. It has been widely used in food, medicine, daily chemical and textile industries. Pomelo peel is rich in pectin, and its content is about 6%, which is an ideal raw material for making pectin. Pectin is divided into three types: pectin glue, pectin powder and low methoxy pectin. Among them, the application of pectin powder is the most common. Pectin powder and low methoxy pectin can be prepared from pomelo peel.

In daily life, pectin is usually extracted from the citrus peel, usually in the form of a yellow or white powder, which has the functions of gelation, thickening and emulsification. Pectin is also a natural food additive for the manufacture of jams, jellies, yogurt and ice cream. In addition, pectin can also be used for fruit preservation.

Pectin Stabilizer Range