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    Clarification With Low Methoxyl Pectins

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    Clarification With Low Methoxyl Pectins

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    Clarification with Low Methoxyl Pectins

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    Clarification with Low Methoxyl Pectins

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    Clarification With Low Methoxyl Pectins

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    Clarification with Low Methoxyl Pectins

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    Proc. Fla, State Hort. Soc. 89:168-165. 1976. Handling and Processing Section CLARIFICATION WITH LOW METHOXYL PECTINS Ronert A. BAKER U.S. Citrus and Subtropical Products Laboratory", Winter Haven, FL 33880 Additional index words. orange juice, citrus processing. Abstract. Two series of pectins varying in methoxyl tent from 9.83 to 0.33% were prepared by deesterification of citrus pectin. One series was prepared enzymically; the ther, chemicaliy. Both series were tested for clarifying po- tential in fresh orange juice. At pH 3.7, clari ‘optimal with the enzymically produced pectins of 2.94 and 4.52% methoxyl contents, and with the base deesterified pectin of 2.42% methoxyl content. The enzymically pre- pared pectin of 2.94% methoxyl content clarified maximally at pH values between 3.4 and 4.0, whereas the base de- methylated pectin of 2.42% methoxyl content was most ef- fective at pH values betwoen 2.6 and 3.4. Pectinesterase (PE) can lower the methoxyl content of soluble pectns until they precipitate as pectates. When this Drecpitauion occurs in ctu juice, the pectates occlude and Femove trom suspension the colloidal particulates which Constitace te jue cloud (12)."The eondhions for optimum Clarification of julce

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