P9135
Pectin from citrus peel
Galacturonic acid ≥74.0 % (dried basis)
Synonyme(s) :
Poly-D-galacturonic acid methyl ester
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About This Item
Numéro CAS:
Numéro CE :
Numéro MDL:
Code UNSPSC :
12352201
Nomenclature NACRES :
NA.25
Produits recommandés
Source biologique
citrus (peels)
Niveau de qualité
Forme
powder
Composition
Galacturonic acid, ≥74.0% (dried basis)
Impuretés
≤10% Moisture
Couleur
light brown
Température de stockage
room temp
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Description générale
Pectin is a polysaccharide is rich in galacturonic acid and possesses a complex structure and function.
Application
Pectin from citrus peel has been used:
- in the comparative study of physicochemical, rheological and gelling properties of pectin among different extraction method
- in starch suspension for measuring in vitro starch digestibility
- to measure pectinase activity
- in the production of pectinase on solid medium
Actions biochimiques/physiologiques
Pectin is essential for plant development including growth, morphological changes and immunity. It serves as a stabilizing polymer and is useful in food and speciality products.
Pectin, a heterosaccharide component of terrestrial plant cell walls, is used as a substrate to identify, differentiate and characterized pectinase(s). Pectin is used to study its degradation by pectinolytic bacteria.
Autres remarques
To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.
Code de la classe de stockage
11 - Combustible Solids
Classe de danger pour l'eau (WGK)
nwg
Point d'éclair (°F)
Not applicable
Point d'éclair (°C)
Not applicable
Équipement de protection individuelle
Eyeshields, Gloves, type N95 (US)
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Les clients ont également consulté
Optimization study of citrus wastes saccharification by dilute acid hydrolysis
Talebnia F, et al.
BioResources, 3(1), 108-122 (2012)
Overexpression of the plg1 gene encoding pectin lyase in Penicillium griseoroseum
Cardoso PG, et al.
Journal of Industrial Microbiology & Biotechnology, 35(3), 159-166 (2008)
Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison
Guo X, et al.
Carbohydrate Polymers, 88(2), 441-448 (2012)
Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions
Sasaki Tomoko and Kohyama Kaoru
Food Chemistry, 133(4), 1420-1426 (2012)
Wenjun Wang et al.
Ultrasonics sonochemistry, 70, 105322-105322 (2020-09-10)
In this study, modified citrus pectin treated with a combination of microfluidization and ultrasonication was compared to the original and ultrasonication treated pectin on hydrodynamic diameter, molecular weight, polydispersity, zeta potential, apparent viscosity, Fourier-transform infrared spectroscopy (FTIR), 2,2-diphenyl-1-picryl hydrazyl (DPPH)
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