Pectins orange, molecular weight

Kar, F. and Arslan, N. 1999b. Effect of temperature and concentration on viscosity of orange peel pectin solutions and intrinsic viscosity-molecular weight relationship, Carbohydr. Polym., 40 277-284. 

The results from the GPC and the size exclusion chromatography studies together with a number of intrinsic viscosities that were measured in our laboratories have clearly demonstrated that on a constant and consistent basis citrus pectins derived only from lime peels have a molecular weight superior to citrus pectins of normal mixed peel origin. A citrus pectin of mixed peel origin can consist of any proportion of peels from orange, grape fruit, lemon, and lime. 

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