Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum

► Conditions were studied for aqueous extraction of pectins from Japanese plums. ► Aqueous extraction at room temperature for more than 2 h did not increase yield. ► Pectin molecular weights decrease with the time of extraction. ► Boiling water extracts more pectins with higher mol.wts. ► Boiling water-extracted pectins are poor thickeners.