Gelation of sugarbeet and citrus pectins using enzymes extracted from orange peel

Gary Williamson, Craig B. Faulds, Jennifer A. Matthew, David B. Archer, Victor J. Morris, Geoffrey J. Brownsey, Michael J. Ridout

Research output: Contribution to journalArticleResearchpeer-review

40 Citations (Scopus)


Sugarbeet pectin is shown to form gels in the presence of calcium using an enzyme preparation extracted from orange peel. The gels were transparent and exhibited no syneresis. The mechanism of gelation is chain association arising from both lowered pectin solubility and from formation of a limited network of calcium-linked junction zones. The gelation reaction involves limited pectin demethoxylation, the release of acetate presumably from C-2 or C-3 of galacturonyl residues, and a decrease in pH. The enzymes responsible are pectinesterase (EC and pectin acetylesterase. We suggest that the latter is a novel activity associated with triacetin acetylesterase (EC The gels are compared to citrus pectin gels made in the same way.

Original languageEnglish
Pages (from-to)387-397
Number of pages11
JournalCarbohydrate Polymers
Issue number4
Publication statusPublished - 1 Jan 1990
Externally publishedYes

Cite this