[Retention of apple starch in production of pectin by the aluminum pectinate procedure].
Apple pectin produced by means of the aluminum pectinate procedure contains less starch than apple pectin obtained by precipitation with ethanol. The degradatin of the starch which occurs during production depends to a great extent upon the conditions of pomace digestion. The absorption maxima of the amylose-iodine complexes range in general from 550 to 570 nm. Model experiments with highly esterified pectin and partially degraded (by mechanolysis) apple starches were performed to establish favourable conditions for fractionating the pectin and starch components which are obtained when the pectin is precipitated as aluminum pectinate and when the granular coagulate is washed with water.
D000535:Aluminum; D055598:Chemical Phenomena; D002621:Chemistry; D000431:Ethanol; D005590:Fractional Precipitation; D005638:Fruit / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D010368:Pectins / Q000302:isolation & purification*; D013213:Starch / Q000032:analysis*; D013696:Temperature; D013997:Time Factors
D000431:Ethanol; D010368:Pectins; D013213:Starch; D000535:Aluminum
Verhalten der Apfelstärke bei der Gewinnung von Pektin nach dem Aluminiumpektinatverfahren