Pectins, components

Note The following Requirements and Tests apply to the Pectins as supplied, whether standardized or not, except for specifications covering amide substitution and the weight percent of total galacturonic acid in the Pectin component, in which cases the test procedures include provisions for removing the sugars and soluble salts before analysis of the Pectin component. 

Degree of Amide Substitution and Total Galacturonic Acid in the Pectin Component... 

Revision Correction made to Degree of Amide Substitution and Total Galacturonic Acid in the Pectin Component Heavy Metals (as Pb) specification and determination deleted. 

Total Galacturonic Acid in Pectin Component Not less than 65.0%, calculated on the ash-free, dried basis. 

Figure 3. Structure analysis of extruded pellets Region I (X) colored with green, indicating more pectin component in the area regions II (A) colored with yellow, indicating there is more soybean flour protein regions III (o) colored with brown, indicating the well mixing areas. Field width, 550 pm.

The composition of the pectin polymers can be altered by the application of plant growth factors ( ). The texture of fruit and the ripening process depends upon the alteration of the pectin components of the cell walls of fruit tissue. It is apparent that the pectin polymers are a variable and important feature of the young, growing wall. 

Similarly to its location in softwood, lignin will covalently bond with polysaccharides and fills the spaces in the cell wall between cellulose, hemicellulose, and pectin components, as shown in Figure 6.15. 

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