Determination of Pectin in the Presence of Food Polysaccharides |
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| Authors: | MASAMICHI KOSEKI NAOFUMI KITABATAKE ETSUSHIRO DOI TETSUKO YASUNO SHUZO OGINO AKIKO ITO FUSAYOSHI ENDO |
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| Affiliation: | Authors Koseki, Yasuno, Ogino, Ito, and Endo are with the Tokyo Metropolitan Research Laboratory of Public Health, Shinjuku-ku, Tokyo 160, Japan. Authors Kitabatake and Doi are with the Research Institute for Food Science, Kyoto Univ., Uji, Kyoto 611, Japan. |
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| Abstract: | A selective and specific method to assay pectin in mixtures of polysaccharides using pectinase was developed. The mixture was extracted with 99.5% (v/v) ethanol to remove gum arabic and any other ethanol-soluble saccharides and polysaccharides; pectin was then hydrolyzed with pectinase. The hydrolyzed pectin was recovered by solution in 80% (v/v) ethanol and assayed by the m-hydroxybiphenyl method. The assay was not affected by agar and gums of tragacanth, karaya, guar, and locust bean in the mixture. Alginate and xanthan gum in the mixture repressed the development of color by this method, but this effect could be offset by modification of the pectinase reaction system. |
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