Modification and physico-chemical properties of citrus pectin - Influence of enzymatic and acidic demethoxylation

A commercial high-methoxylated citrus pectin (HMP) was demethoxylated by acidic (A-pectin) or enzymatic treatment (fungi enzyme → F-pectin, plant enzyme → P-pectin). The modified samples were tested for their water uptake by sorption (WUS) and capillary sucking (WUC) and for their thermal stability by DSC/DTG.