Co-Authors:
BEN‐SHALOM, N., Dapt of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50 250, Israel
PINTO, R., Dapt of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50 250, Israel
KANNER, J., Dapt of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50 250, Israel
BERMAN, M., Dapt of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50 250, Israel
Abstract:
Hesperidin forms with pectin a particle which could be isolated by gradient sucrose centrifugation. Using this technique we were able to separate soluble stabilized pectin which was bound to hesperidin and a soluble pectin which was hesperidin‐free. Pectin particles in which the degree of esterification (D.E.) was 25%, flocculated in the presence of 100 ppm calcium, while those with a D.E. of 30% required 200 ppm calcium. A D.E. of 36% was found to be the critical level at which precipitation by calcium ions occurred. A 23% D.E. of the flocculated cloud peel juice was found to fit well with a model system of a ratio of 1:4.4 of calcium and pectin with 25% D.E. and 100 ppm calcium. Copyright © 1985, Wiley Blackwell. All rights reserved
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