Preparation, purification and composition of pectins from Indian fruits and vegetables

Krishna Murti, C. R. ; Giri, K. V. (1949) Preparation, purification and composition of pectins from Indian fruits and vegetables Proceedings of the Indian Academy of Sciences, Section B, 29 (4). pp. 155-167. ISSN 0370-0097

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Official URL: http://www.ias.ac.in/j_archive/procb/29/4/155-168/...

Related URL: http://dx.doi.org/10.1007/BF03049968

Abstract

1. The pectin content of a number of Indian fruits and vegetables has been estimated by four different analytical procedures using a differential extraction method. 2. The conditions for the preparation of pectins from these sources have been studied. 3. The structural constants like calcium pectate number, uronic anhydride, furfural and methoxyl values have been estimated. 4. Jellies have been made using the pectin preparations and their strengths have been estimated. 5. Attempts have been made to purify the crude pectin preparation by three different methods.

Item Type:Article
Source:Copyright of this article belongs to Indian Academy of Sciences.
ID Code:29404
Deposited On:17 Dec 2010 13:37
Last Modified:01 Jun 2011 17:34

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