Pectin chemical properties

Pectin is mainly used as a suspending agent and is an ingredient in many anti-diarrheal formulas. As a colloidal solution, it conjugates toxins and enhances the physiological functions of the intestinal system through its physical and chemical properties. 

Gambler, G. R. (2003). Effects of elevated temperatures on chemical properties on cotton fibre pectin. Text. Res. I.. 73(2), 157-160. 

Many of the chemical properties and economic uses of pectins have been reviewed (Aspinall, 1970,1980 Fishman and Jen, 1986). Most commercial pectins come from apple pomace, citrus waste, and sugar beet pulp. 

The examination of physical and chemical properties of pectic polysaccharides, extracted from fruits, peels of the fraits has an important area since pectin is extensively used in industries, particularly in frait processing sector. The objective of the review... 

A number of factors must be considered when selecting a suitable polysaccharide or combination of polysaccharides to fabricate a biopolymer-based delivery system. It is important to establish suitable environmental and solution conditions in which the polysaccharide molecules can associate with other polysaccharide or non-polysaccharide structure-forming molecules. To do so, one needs to know the physicochemical properties of the polysaccharides involved, such as helix-coil transition temperatures (for carrageenan, alginate,pectin) electrical properties (pKa values) sensitivity to specific monovalent or multivalent ions or susceptibility to enzyme or chemical reactions (BeMiller and Whistler, 1996). The most widely used carbohydrates for encapsulation purposes are probably alginates (Kailasapathy and Champagne, 2011 Kainmani et al, 2011), starch (Li et al, 2009) and its linear biopolymer amylose (Lalush et al, 2005). 

Thermodynamic characteristics and physical-chemical properties of natural polymers (cellulose, starch, agar, chitin, pectin and inulin), their water mixtures and some biologically active substances extracted from vegetable substances using carbon dioxide in a supercritical state are reviewed. In addition, several aspects of practical application of thermodynamic characteristics of biologically active substances are demonstrated. 

Einhom-Stoll, U., Kastner, H., Hecht, T., Zimathies, A., Drusch, S. (2015). Modification and physico-chemical properties of citrus pectin—Influence of enzymatic and acidic demethoxylation. Food Hydrocolloids, 51, 338-345. 

This paper will not described the chemical structure of pectins which is a difficult problem [1] even if the physical properties in solution and ability to form gel must be directly related with the distribution of the units along the chain. The functional properties of pectins are not only related to the neutral sugar content (up to 15 %) but also to the distribution of structural blocks having very different contibutions. 

BeMiller, J.N. (1986) An Introduction to Pectins Structure and Properties. In Chemistry and Function of Pectins, edited by M.L. Fishman, et al, pp. 2-12. American Chemical Society, Washington, DC. 

The gelation process is considered a very specific process. This specificity is interpreted on a structural basis. Therefore some relationships between the chemical constitution and gelation properties of pectins and some related polysaccharides are outlined. 

C. L. Hinton, Fruit Pectins. Their Chemical Behaviour and Jellying Properties. Department of Scientific and Industrial Research (1939). 

Low methoxyl pectins have radically different properties, i.e. a small chemical modification has totally altered the way in which pectins behave. The low methoxyl pectins are set by calcium ions independently of the pH. Because hard water normally contains calcium ions care must be taken in selecting low methoxyl pectins when using hard water supplies or when moving recipes between factories. The gel produced in low methoxyl pectins has the egg box structure found in alginates (see Figure 6). 

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