Pectin Hydrolysis: Effect of Temperature, Degree of Methylation, pH

Service, Department of Food Science, North Carolina State University, Raleigh, ... The rate of acid hydrolysis of pectin at pH 3 decreased as the degr...
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J. Agric. Food Chem. 1998, 46, 1311−1315

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Pectin Hydrolysis: Effect of Temperature, Degree of Methylation, pH, and Calcium on Hydrolysis Rates Sandra M. Krall† and Roger F. McFeeters* U.S. Department of Agriculture, Agricultural Research Service, and North Carolina Agricultural Research Service, Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624

The rate of acid hydrolysis of pectin at pH 3 decreased as the degree of pectin methylation (DM) increased. Acid hydrolysis rates for polypectate (