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93854

Sigma-Aldrich

Pectin from apple

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Synonym(s):
Poly-D-galacturonic acid methyl ester
CAS Number:
9000-69-5
EC Number:
232-553-0
MDL number:
MFCD00081838
NACRES:
NA.25

biological source

plant fruit (Apple)

Quality Level

100

form

powder

extent of labeling

50-75% esterification

impurities

≤10% water

ign. residue

≤7.0%

color

white to light brown

solubility

water: 0.02 g/10 mL, clear to hazy, colorless to faint yellow or tan

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Analysis Note

solubility
H2O : 0.02g/10ml, clear to very hazy, colorless to faint yellow to faint brown

Other Notes

To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Storage Class Code

11 - Combustible Solids

WGK

nwg

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Regulatory Information

植物油/植物胶产品

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Laifeng Lu et al.
Food chemistry, 337, 127992-127992 (2020-09-14)
Mechanical wounding causes significant economic losses of fresh produce due to accelerated senescence and spoilage as well as loss of nutritional value. Here, pre-application of oligogalacturonides (OGs) enzymatically hydrolyzed from apple pectin effectively reduced the healing times of mechanical wounds
Caroline C Kim et al.
The ISME journal, 13(6), 1437-1456 (2019-02-08)
Pectin is abundant in modern day diets, as it comprises the middle lamellae and one-third of the dry carbohydrate weight of fruit and vegetable cell walls. Currently there is no specialized model organism for studying pectin fermentation in the human
Habibu Aliyu et al.
Frontiers in bioengineering and biotechnology, 8, 226-226 (2020-04-23)
Basidiomycetes populate a wide range of ecological niches but unlike ascomycetes, their capabilities to decay plant polymers and their potential for biotechnological approaches receive less attention. Particularly, identification and isolation of CAZymes is of biotechnological relevance and has the potential
Johanita Kruger et al.
Journal of agricultural and food chemistry, 67(20), 5792-5800 (2019-05-07)
Green leafy vegetables have low β-carotene bioavailability, which we hypothesized to be, at least in part, due to high contents of fiber, minerals, and phenolics. We investigated the effects of pectin (40-120 μg/mL), iron (50-150 μg/mL), ferulic acid (30-90 μg/mL)

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