ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Pectins obtained from ripe and unripe samples of Elberta (melting fleshed variety) and Babygold 6 (firm fleshed variety) peaches had methoxyl levels ranging from 11.4–12.1% and anhydrogalacturonic acid levels between 84–90%. The apparent molecular weight of the pectin from ripe Elberta peaches was very low compared with that of the other samples, resulting in a low breaking pressure of jelly prepared with this sample. Jelly grades ranged between 102–123 and it is suggested that these low values were a result of the presence of acetyl groups present in peach pectins and their relatively low apparent molecular weights and high methoxyl levels
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1973.tb02834.x
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