Characterization of pectin substances in mango marc.
Saeed A. R., Tinay A. H. El, Khattab A. H.
Author Affiliation: Sudan Food Research Centre, Khartoum North, Sudan.
Journal of Food Science 40 : 205-206
Abstract : Pectin fractions from 3 mango cvs were characterized for molecular weight, free, acetyl and esterified carboxyl group contents, anhydrouronic acid content and viscosity. The weight-average molecular weights of pectin from Alphonso, Kitchener and Abu Samaka were 1.6 X 104, 2.1 X 164 and 2.7 X 104, respectively, and the intrinsic viscosities were 0.60, 0.89 and 1.22. Thus quality as well as quantity of pectin may affect nectar viscosity [see previous abstract].