How do you isolate pectin?

Answer 1

EXPERIMENT NO. 3

EXTRACTION AND ISOLATION OF PECTIN FROM CITRUS PEELS

Introduction

Pectins are polysaccharides composed mainly of polymers of D-galacturonic acid whose monomers are joined by (1,4)-linkages. They also contain arabinose and galactose. The carboxyl group of galacturonic acid can be esterified to varying extents with methanol. The hydroxyl groups in the 2nd and 3rd positions menwhile can be acetylated to a lesser extent.

In strong acidic medium, the glycosidic linkages are hydrolyzed. Pectin is most stable at pH 3-4. In basic medium, the ester and glycosidic linkages are split to the same extent. The latter is eliminated because the hydrogen atom in theC-5 position is more acidic compared to the galacturonic acid with free carboxyl groups.

The degree of esterification is determined by the saponification of pectin followed by titration of the free carboxyl acid groups. The volumes obtained is used to calculate % methoxy content which is equal to the total mass of methoxy over the mass of the pectin sample multiplied by 100.

Procedure

A. Isolation

B. Determination of methoxy content

air-dried pectin

weigh not more than 0.25 g

+ 2.5 ml EtOH

+ 0.5 g NaCl

+ 100 ml CO2-free distilled water

+ 6 drops phenol redyellow solutiontitrate with 0.1 N NaOHpink solution(V1)+ 12.5 ml 0.25 N NaOH, shake

stand for 30 minutes at room temperature

in stoppered flask

+ 0.25 N HCl dropwiseyellow solution

titare with 0.1 N NaOHpink solution (V2)

Answer 2

Pectin can be isolated by extracting it from fruits or vegetables. The fruit or vegetable is usually boiled or heated with water to release the pectin into the liquid. The mixture is then strained to remove any solid particles, and the liquid is further processed and purified to obtain the isolated pectin.