1. Define, describe, and/or identify:

2.  List the two principal sources of pectin in order of importance.

3.  Describe the structure of pectins with respect to L-rhamnopyranosyl units.

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

5.  Explain the gelling behavior differences of the three types of pectin listed in objective 4.

6.  Describe the two ways that junction zones can be formed from pectin molecules.

7.  Describe the molecular differences between gel formation by HM and LM pectins.

8.  Relate DM to the ability of a pectin preparation to gel with a) acids and high solids and b) calcium ions.

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