P9135

Pectin from citrus peel

Name: Pectin from citrus peel
Brand: SIGMA

Galacturonic acid ≥74.0 % (dried basis)

Synonym(s):

Poly-D-galacturonic acid methyl ester

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About This Item

CAS Number:

9000-69-5

UNSPSC Code:

12352201

EC Number:

232-553-0

NACRES:

NA.25

MDL number:

MFCD00081838

Product Name

Pectin from citrus peel, Galacturonic acid ≥74.0 % (dried basis)

biological source

citrus (peels)

form

powder

composition

Galacturonic acid, ≥74.0% (dried basis)

impurities

≤10% Moisture

color

light brown

storage temp.

room temp

Quality Level

200

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Related Categories

Biochemicals

Carbohydrates for Biochemical Research

Cell Culture Supplements & Reagents

Chemical Biology

Chemistry & Biochemicals

Application

Pectin from citrus peel has been used:

in the comparative study of physicochemical, rheological and gelling properties of pectin among different extraction method
in starch suspension for measuring in vitro starch digestibility
to measure pectinase activity
in the production of pectinase on solid medium

Biochem/physiol Actions

Pectin is essential for plant development including growth, morphological changes and immunity. It serves as a stabilizing polymer and is useful in food and speciality products.

Pectin, a heterosaccharide component of terrestrial plant cell walls, is used as a substrate to identify, differentiate and characterized pectinase(s). Pectin is used to study its degradation by pectinolytic bacteria.

General description

Pectin is a polysaccharide is rich in galacturonic acid and possesses a complex structure and function.

Other Notes

To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Storage Class

11 - Combustible Solids

wgk

nwg

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number

0000519319

0000512966

0000509325

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Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties.

Wenjun Wang et al.

Ultrasonics sonochemistry, 70, 105322-105322 (2020-09-10)

In this study, modified citrus pectin treated with a combination of microfluidization and ultrasonication was compared to the original and ultrasonication treated pectin on hydrodynamic diameter, molecular weight, polydispersity, zeta potential, apparent viscosity, Fourier-transform infrared spectroscopy (FTIR), 2,2-diphenyl-1-picryl hydrazyl (DPPH)

Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions

Sasaki Tomoko and Kohyama Kaoru

Food Chemistry, 133(4), 1420-1426 (2012)

Overexpression of the plg1 gene encoding pectin lyase in Penicillium griseoroseum

Cardoso PG, et al.

Journal of Industrial Microbiology & Biotechnology, 35(3), 159-166 (2008)

Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison

Guo X, et al.

Carbohydrate Polymers, 88(2), 441-448 (2012)

Optimization study of citrus wastes saccharification by dilute acid hydrolysis

Talebnia F, et al.

BioResources, 3(1), 108-122 (2012)

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