Behavioral Objectives

          Chapter 13

          Purdue griffin

          1. Define, describe, and/or identify:

          • pectic acids
          • pectates
          • pectinic acids
          • pectinates
          • pectin
          • galacturonoglycan
          • HM pectin
          • LM pectin
          • amidated pectin
          • DE (degree of esterification)
          2. Describe the structure of pectins with respect to L-rhamnopyranosyl units.

          3. Describe the structural differences between HM pectin, conventional LM pectin, and amidated pectin.

          4. Explain the gelling behavior differences of the three types of pectin.

          5. Describe the 3 ways that junction zones can be formed from pectin molecules.

          6. Describe the molecular differences between gel formation by HM anbd LM pectins.

          7. Relate DE with the ability of a pectin preparation to gel with (a) acids and high solids and (b) calcium ions.

          8.  Describe the difference between high methoxyl and low methoxyl pectin regarding their gelation behaviors at different levels of sugar content, pH, and calcium ions.

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          Web Authors: James R. Daniel, Ph. D. and James N. BeMiller, Ph. D.
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