ABSTRACT
ABSTRACT: Apple pectins of pH-modification and heat-modification, which were extracted from Cold-Extracting Apple Flesh Pomace (CEAFP) and were evaluated in the study. The solubility, galacturonic acid content, Degree of Esterification (DE), intrinsic viscosity and molecular weight of apple pectins (NAP, PMAP and HMAP) were determined, respectively. The results indicated that modifications could increase the solubility and the galacturonic acid content of pectins, but decrease the degree of esterification, intrinsic viscosity and molecular weight significantly (P < 0.05). Moreover, the color values of NAP were better than PMAP and HMAP. It could be concluded that pH-modification and heat-modification had a significant influence on the quality of apple pectin.
