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Merck
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P9135

Sigma-Aldrich

Pectin from citrus peel

Galacturonic acid ≥74.0 % (dried basis)

Sinónimos:

Poly-D-galacturonic acid methyl ester

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About This Item

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

biological source

citrus (peels)

form

powder

composition

Galacturonic acid, ≥74.0% (dried basis)

impurities

≤10% Moisture

color

light brown

storage temp.

room temp

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General description

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

Biochem/physiol Actions

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.

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

ppe

Eyeshields, Gloves, type N95 (US)

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Digalacturonic acid ≥85% (HPLC)

Sigma-Aldrich

D4288

Digalacturonic acid

Optimization study of citrus wastes saccharification by dilute acid hydrolysis
Talebnia F, et al.
BioResources, 3(1), 108-122 (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)
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)
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
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)
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