Fe2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification KU Leuven
The present study aimed at gaining insight into the potential of citrus pectin to bind Fe2+, a cation of great importance in a several food products. In particular the role of citrus pectin structural properties, namely the degree of methylesterification (DM) and the absolute degree of blockiness (DBabs – ratio of non-methylesterified GalA units present in blocks to the total amount of GalA units) on the Fe2+ adsorption in aqueous solution was ...