Pectin is one of the plant cell wall components and exists in the intercellular layer between adjacent cell walls, acting to bind cells together. Different vegetables and fruits have different tastes, which are mainly determined by the pectin content they contain and the difference in pectin molecules. Citrus, lemon, grapefruit and other peels contain about 30% pectin, which is the most abundant source of pectin. According to the composition of pectin, there may be two types of homopolysaccharide and heteropolysaccharide: homopolysaccharide pectin such as D-galactan, L-arabin and D-galacturonan; Gum is most commonly composed of galacturonan, galactan and arabinan in varying proportions, commonly referred to as pectic acid. The proportion of pectin from different sources varies. Part of the methylated pectic acid is called pectic acid. About 20% to 60% of the carboxyl groups in the natural pectin are esterified, and the molecular weight is 20,000 to 40,000. The crude pectin is a slightly yellowish white powder dissolved in 20 parts of water to form a viscous, odorless solution with a negative charge. Pectin is widely used in the food industry, and an appropriate amount of pectin gels ice cream, jams and juices.
Pectin is a natural polymer compound with good gelation and emulsion stability. It has been widely used in food, medicine, daily chemical and textile industries. Pomelo peel is rich in pectin, and its content is about 6%, which is an ideal raw material for making pectin. Pectin is divided into three types: pectin glue, pectin powder and low methoxy pectin. Among them, pectin powder is the most common. Pectin powder and low methoxy pectin can be prepared from pomelo peel.
The main source of pectin
