PECTIN

Pectinis a structuralheteropolysaccharidefound in the primarycell walls

and middle lamella of fruits.
During
fruitripening,
pectin
is
broken
down
by
thepectinaseandpectinesterase, in which process the fruit becomes
softas the middle lamellae break down and cells become separated
from each other.
It is produced commercially as a white to light brown powder, mainly extracted
fromcitrus fruits.
Typical levels of pectin in plants are (fresh weight):
apples, 11.5%
apricot, 1%
cherries, 0.4%
oranges, 0.53.5%
carrotsapprox. 1.4%
citrus peels, 30%
The main raw-materials for pectin production are dried citrus peel or
applepomace, both by-products of juice production. Pomace from
sugar-beet is also used to a small extent.

PECTIN
a core chain of alpha (1,4)-linked D-galacturonic acid units
interspersed with some L-rhamnose

Branched structure
Neutral sugars

alternate
R= rhamnose
U= galacturonic acid

About 40-100

DEGREE OF ESTERIFICATION

The polygalacturonic acid chain is partly

esterified with methyl
groups and the free acid groups may be partly
or fully neutralised with sodium, potassium or
ammonium ions.

The ratio of esterified GalA groups to total

GalA groups is termed as the DE.

The pectin classes based on the DE are high

methoxyl (HM)pectins (60 to 75%), and the low
methoxyl (LM) pectin (20 to 40%.).

HIGH ESTER PECTIN

Pectin with degree of
esterification > 50% is
referred to as high ester
pectin.
High ester pectins gel in the
presence of high
concentrations of cosolutes
(e.g. 60% sugar) and at pH
values < 3.4.
Rapid set pectins have DE
~70% and slow set pectins
have DE ~65%.
Gelation is believed to occur
through association of the
pectin chains by hydrophobic

LOW ESTER PECTIN

Low ester pectins have DE
< 50%.
Low ester pectins gel in the
presence of calcium ions.
The reactivity increases as
DE decreases.
Gelation occurs as a
consequence of calcium ion
crosslinking.

THEORIES OF GEL FORMATION

Jelly formation is due to the precipitation of pectin rather than its

swelling. Only when the pectin, acid, sugar and water are in definite
equilibrium range, the precipitation of pectin takes place.

The rate of precipitation depends on

Concentration of pectin in solution
Constitution of pectin
pH of the pectin solution
Concentration of sugar in solution
Temperature of mixture

GEL FORMATION PROPERTIES OF PECTIN

The most important use of pectin is based on its ability
to form gels.
HM-pectin forms gels with sugar and acid.
This can be seen as a partial dehydration of the pectin
molecule to a degree where it is in a state between fully
dissolved and precipitated.
Gel formation is caused by hydrogen bonding between
free carboxyl groups on the pectin molecules and also
between the hydroxyl groups of neighbouring molecules.
In a neutral or only slightly acid dispersion of pectin
molecules, most of the unesterified carboxyl groups are
present as partially ionised salts.
Those that are ionised produce a negative charge on
the molecule, which together with the hydroxyl groups

The repulsive forces between these groups, due to their negative

charge, can be sufficiently strong to prevent the formation of a pectin
network.
When acid is added, the carboxyl ions are converted to mostly
unionised carboxylic acid groups.
This decrease in the number of negative charges not only lowers
the attraction between pectin and water molecules, but also lowers
the repulsive forces between pectin molecules.
Sugar further decreases hydration of the pectin by competing for
water. These conditions decrease the ability of pectin to stay in a
dispersed state.
When cooled, the unstable dispersing of less hydrated pectin forms
a gel, a continuous network of pectin holding the aqueous solution.
The rate at which gel formation takes place is also affected by the
degree of esterification.
A higher DE causes more rapid setting.
LM-pectins require the presence of divalent cations (usually
calcium) for proper gel formation.

STRENGTH OF PECTIN JELLIES

Quantity Of Pectin
the

The larger the amount of pectin present,

higher is the jelly strength.

Quantity Of Acid
lower
strength.

The larger the amount of acid presents, the

the ph and higher is the jelly

Quantity Of Salts
salt
the tie
of sugar and
containers.

Jelly strength is affected by the presence of

as also by the temperature of gelation and
elapsing between the additions
pouring of equally into

Quantity Of Sugar
greater is

The higher the sugar concentration, the

the jelly strength.

Temperature Of Gelation
+

More jelly strength is obtained when sugar

pectin is heated upto 21 to 100 C.

The main use for pectin is as a gelling agent, thickening

agent and stabilizer in food. The classical application is giving
the jelly-like consistency to jams ormarmalades, which would
otherwise be sweet juices.
Pectin can also be used to
stabilize acidic protein drinks,
such as drinking yogurt, and as a
fat substitute in baked goods.
Typical levels of pectin used as
a food additive are between 0.5
and 1.0% this is about the same
amount of pectin as in fresh fruit.

THANK U