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93854

Sigma-Aldrich

Pectin from apple

Synonym(s):

Poly-D-galacturonic acid methyl ester

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About This Item

CAS Number:
9000-69-5
EC Number:
232-553-0
MDL number:
MFCD00081838
UNSPSC Code:
12352201
NACRES:
NA.25

biological source

plant fruit (Apple)

Quality Level

100

form

powder

extent of labeling

50-75% esterification

impurities

≤10% water

ign. residue

≤7.0%

color

white to light brown

solubility

water: 0.02 g/10 mL, clear to hazy, colorless to faint yellow or tan

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Application


  • Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review.: This review discusses the use of pectin from apples as a component of biopolymer coatings to extend the shelf life of fruits (Pillai et al., 2024).

  • Blueberry Anthocyanin Based Active Intelligent Wheat Gluten Protein Films: Preparation, Characterization, and Applications for Shrimp Freshness Monitoring.: Although this study focuses on blueberry anthocyanins, it provides insight into the use of pectin-based films for food preservation (Hu et al., 2024).

Analysis Note

solubility
H2O : 0.02g/10ml, clear to very hazy, colorless to faint yellow to faint brown

Other Notes

To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Storage Class

11 - Combustible Solids

wgk_germany

nwg

flash_point_f

Not applicable

flash_point_c

Not applicable

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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D-(+)-Galacturonic acid monohydrate analytical standard

Supelco

92478

D-(+)-Galacturonic acid monohydrate

Laifeng Lu et al.
Food chemistry, 337, 127992-127992 (2020-09-14)
Mechanical wounding causes significant economic losses of fresh produce due to accelerated senescence and spoilage as well as loss of nutritional value. Here, pre-application of oligogalacturonides (OGs) enzymatically hydrolyzed from apple pectin effectively reduced the healing times of mechanical wounds
Xiaobin Ma et al.
Food chemistry, 309, 125501-125501 (2019-11-05)
In this study, we selected two most commonly-available commercial pectin, i.e. citrus pectin and apple pectin as the grafting polysaccharides to prepare soy protein isolate-pectin conjugates. Despite the similar degrees of methoxylation and acetylation for two pectin samples, apple pectin
Caroline C Kim et al.
The ISME journal, 13(6), 1437-1456 (2019-02-08)
Pectin is abundant in modern day diets, as it comprises the middle lamellae and one-third of the dry carbohydrate weight of fruit and vegetable cell walls. Currently there is no specialized model organism for studying pectin fermentation in the human
Johanita Kruger et al.
Journal of agricultural and food chemistry, 67(20), 5792-5800 (2019-05-07)
Green leafy vegetables have low β-carotene bioavailability, which we hypothesized to be, at least in part, due to high contents of fiber, minerals, and phenolics. We investigated the effects of pectin (40-120 μg/mL), iron (50-150 μg/mL), ferulic acid (30-90 μg/mL)
Habibu Aliyu et al.
Frontiers in bioengineering and biotechnology, 8, 226-226 (2020-04-23)
Basidiomycetes populate a wide range of ecological niches but unlike ascomycetes, their capabilities to decay plant polymers and their potential for biotechnological approaches receive less attention. Particularly, identification and isolation of CAZymes is of biotechnological relevance and has the potential

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