Mechanism of Association of Various Demethylated Pectins by Calcium Ions

Abstract

The mechanism of association of pectin by calcium ions was studied to elucidate the gelling process. The molecular weight and size were determined by light scattering measurements on samples of pectin demethylated in gradation (ELM-pectin) by pectinesterase from Aspergillus japonicus, acid demethylated pectin (CLM-pectin), and sodium polygalacturonic acid (PGA). The molecular size of ELM-pectin which was prepared from identical materials increased quantitatively as demethylation progressed. The molecular size of CLM-pectin and PGA was larger than ELM-pectin even though the methoxyl content was similar. This probably resulted from differences in molecular structure. When Ca²⁺ was added to ELM-pectin, as demethylation progressed, molecular weight increased due to cross-linking induced by Ca²⁺; however, the increase was small, when Ca²⁺ was added to CLM-pectin, molecular weight increased greatly; however, the molecular size was small, and a slight contraction of molecular was caused by cross-linking, Ca²⁺ addition to PGA resulted in enhancement of phenomena observed with CLM-pectin.