Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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CHENG Yi-xin, ZHANG Jin-sheng, LIU Yu-huan, RUAN Rong-sheng. Effect of pH on NMR transition point of sucrose concentration of high methoxy pectin[J]. Science and Technology of Food Industry, 2014, (11): 77-78. DOI: 10.13386/j.issn1002-0306.2014.11.008
Citation: CHENG Yi-xin, ZHANG Jin-sheng, LIU Yu-huan, RUAN Rong-sheng. Effect of pH on NMR transition point of sucrose concentration of high methoxy pectin[J]. Science and Technology of Food Industry, 2014, (11): 77-78. DOI: 10.13386/j.issn1002-0306.2014.11.008
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Effect of pH on NMR transition point of sucrose concentration of high methoxy pectin

    Abstract
  • The effect of pH on NMR transition point of sucrose concentration of high methoxy pectin was studied by NMR.The results showed the NMR transition point of sucrose concentration increased as the decrease of pH.Meanwhile, the change of the structure of pectin required higher concentration of sucrose with the decrease of pH.When the pH was 2.0, 2.5 and 3.0, the transition point of sucrose concentration was 62.11% ( w /w) , 60.15% ( w/w) and 53.93% ( w/w) , respectively.
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