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Isolation, characterization and functional properties of pectin from okra >> Pin 2 of 2

Pectin isolation and characterization from six okra genotypes

Research paper by
F.M.Kpodoab, J.K.Agbenorhevia, K.Albac, R.J.Binghamc, I.N.Oduroa, G.A.Morrisd, V.Kontogiorgosc
Indexed on
10th Nov 2017
Published on
1st Nov 2017
Published in
Food Hydrocolloids
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ABSTRACT

•Okra pectin has always low degree of methylation and high degree of acetylation.•“Hairy” and “smooth” pectins can be isolated depending on the genotype.•Okra pectin is of high weight-average molar mass (>700 g mol−1).

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