Advertisement

Abstract

The gelling power of pectin has been used in foodstuffs ever since the first fruit preserves were made. Pectin itself was first isolated and named by Braconnot (1825) who carried out some of the first systematic studies on the subject. Pectin continued to be of academic as well as practical interest, and a brief review of early work is given in the major book by Kertesz (1951). Pectic materials occur in most land plants, especially in soft tissues such as young shoots, leaves, and above all, fruits. In plants, they have an important role in the middle layer of the plant cell wall, helping to bind cells together, in association with cellulose, hemicelluloses and glycoproteins. Many of the more academic papers on pectic substances are concerned with this wide class of material.

Keywords

Soluble Solid Apple Pomace Citric Acid Monohydrate Apple Pectin Pectin Solution 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Braconnot, H. (1825) Ann. Chim. Phys., Sér.2, 28, 173.Google Scholar
  2. British Nutrition Foundation, (1990) Complex Carbohydrates in Foods. The Report of the British Nutrition Foundation’s Task Force, BNF, London.Google Scholar
  3. Broomfield, R.W. (1988) Preserves. In: Food Industries Manual, M.D. Ranken, ed., Blackie, Glasgow, pp. 335–355.Google Scholar
  4. Buhl, S. (1990) Gelation of very low DE pectin. In Gums and Stabilisers for the Food Industry, 5, G.O. Phillips, DJ. Wedlock and P.A. Williams, eds, IRL Press at Oxford University Press, Oxford, pp. 233–241.Google Scholar
  5. de Vries J.A., Hansen, M., Soderberg, J., Glahn, P.-E. and Pedersen, J.K. (1986) Carbohydr Polym., 6, 165.CrossRefGoogle Scholar
  6. Food Chemicals Codex (1972) 2nd edn. National Academy of Sciences, Washington, pp. 580-581.Google Scholar
  7. Glahn, P.-E. (1982) Progress in Food and Nutrition Science, Vol. 6, G.O. Phillips, D.J. Wedlock, and P.A. Williams, eds, Pergamon Press, Oxford, pp. 171–177.Google Scholar
  8. Glahn, P.-E. and Rolin, C. (1996) Properties and food uses of pectin fractions. In: Gums and Stabilisers for the Food Industry, 8, G.O. Phillips, P.A. Williams and DJ. Wedlock, eds, IRL Press at Oxford University Press, Oxford, pp. 393–402. See also Patent Applications EP 94 1 190 803, US 08/161,635 (filed 02.12.93).Google Scholar
  9. Grant, G.T., Morris, E.R., Ress, D.A., Smith, P.J.C. and Thorn, D. (1973) FEBS Lett., 32, 195.CrossRefGoogle Scholar
  10. Kertesz, Z.I. (1951) The Pectic Substances. Interscience Publishers, New York.Google Scholar
  11. Southgate, D.A.T. (1990) Dietary fibre and health. In Dietary Fibre: Chemical and Biological Aspects, The Royal Society of Chemistry, Cambridge.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • C. D. May

There are no affiliations available

Personalised recommendations