After extracting fruit pectin, for example, if the DE is low (DE less than 50), I would like to improve it to get an HMP...
Many thanks
To improve the esterification degree (DE) of a pectin extracted in the laboratory, you can try using **organic acid (citric acid)** or **mineral acid (sulfuric acid)** in the pectin extraction process.
The study by Sayah et al. showed that both fresh and residual peels of orange and grapefruit can be used as a source of pectin, which was extracted under different conditions.
The results showed that the pectin yield was higher using the residual peels. Moreover, both peels allow the obtainment of a high methoxyl pectin with DE >50%.
Fatemeh Gharahdaghigharahtappeh
Thank you very much for your answer.
But my question is, once the pectin was extracted and the DE was below 50. How can I improve the DE?
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