The % esterification specification for this item is 50 - 75%, Specific impurities have not been identified. The material is tested for appearance, specific rotation, solubility, moisture content, residue on ignition, degree of esterification, and infrared spectroscopy for verification of identity. The tests, specification for each, and lot specific results are reported in the product Certificate of Analysis. Please see the link below to access a sample or lot specific Certificate:
https://www.sigmaaldrich.com/product/sigma/93854#product-documentation
93854
Pectin from apple
Synonym(s):
Poly-D-galacturonic acid methyl ester
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About This Item
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Recommended Products
biological source
plant fruit (Apple)
Quality Level
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
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
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Customers Also Viewed
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
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
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
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)
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Hello, is it possible to get full specifiaction of this product? (galacturonic acid content, % of esterificatona etc?) Is it pure pectin, or does it contain any stabilisers or sugars?
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Is this pectin low-methoxy or high-methoxy, and does it gel in the presence of calcium cations?
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This product's methoxy content is not tested. Pectin can gel in the presence of Calcium, whereby the Calcium ions act as a cross-linking agent, helping to stabilize the gel structure by forming bridges between pectin molecules. This is particularly true of high methoxy pectin. However, the gelling properties of this product are also not tested.
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How is shipping temperature determined? And how is it related to the product storage temperature?
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Products may be shipped at a different temperature than the recommended long-term storage temperature. If the product quality is sensitive to short-term exposure to conditions other than the recommended long-term storage, it will be shipped on wet or dry-ice. If the product quality is NOT affected by short-term exposure to conditions other than the recommended long-term storage, it will be shipped at ambient temperature. As shipping routes are configured for minimum transit times, shipping at ambient temperature helps control shipping costs for our customers. For more information, please refer to the Storage and Transport Conditions document: https://www.sigmaaldrich.com/deepweb/assets/sigmaaldrich/marketing/global/documents/316/622/storage-transport-conditions-mk.pdf
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How can I determine the shelf life / expiration / retest date of this product?
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If this product has an expiration or retest date, it will be shown on the Certificate of Analysis (COA, CofA). If there is no retest or expiration date listed on the product's COA, we do not have suitable stability data to determine a shelf life. For these products, the only date on the COA will be the release date; a retest, expiration, or use-by-date will not be displayed.
For all products, we recommend handling per defined conditions as printed in our product literature and website product descriptions. We recommend that products should be routinely inspected by customers to ensure they perform as expected.
For products without retest or expiration dates, our standard warranty of 1 year from the date of shipment is applicable.
For more information, please refer to the Product Dating Information document: https://www.sigmaaldrich.com/deepweb/assets/sigmaaldrich/marketing/global/documents/449/386/product-dating-information-mk.pdfHelpful?
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What is the galacturonic acid content (%) in this apple pomace pectin?
1 answer-
This product is not tested for galacturonic acid on a lot-specific basis. However, historical information suggests an approximate range of 75 - 80%.
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