Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
Infrared spectra for a number of commercial types of pectic substances were determined with a film technique used elsewhere on gums and pectin. It is possible to distinguish between pectins with high methoxyl and with low methoxyl and polygalacturonic acid. Although the spectrum for the only apple pectin examined differed in some respects, particularly at longer wavelengths, from citrus peetin spectra, additional samples should be examined with higher resolution before conclusions are made about fruit sources. Results now reported should be of use in general qualitative identification of pectic substances. Improvements in equipment and techniques are suggested.
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