Update: 28 September, 2023
This document introduces the characteristics of pectin as a gelling, thickening, and stabilizing agent used in the food industry. Pectin is a natural product extracted from plant raw materials such as apple, citrus, and beet. Pectins with specific properties can be obtained by processing the extracts. Although the chemical composition of pectin is key to its application, rheological behavior is critical to performance, and determination of the molecular weight distribution can help predict rheological behavior. SEC and Agilent PL aquagel-OH MIXED-H 8 µm columns are ideal for resolving pectins with their wide molecular weight resolving range (up to 10 million g/mol relative to PEO/PEG) and high efficiency (>35,000 plates/meter).
File format: PDF
Size: -
MD5 Checksum: 0AD5CE2A9329B86AF54383F40EED4F8D
Publication date: 12 June, 2012
Downloads: -
PDF Link: Agilent SEC Analysis of Pectin Application Note PDF