Splitting of pectin chain molecules in neutral solutions

Abstract

Pectin breaks down rapidly by heating with buffer at pH 6.8. This degradation is dependent on the presence of the ester. The rapid decrease in viscosity and increase in reducing end groups are indicative of a splitting of glycosidic bonds within the pectin chain macromolccules. The breakdown products show an absorption maximum at 235 mμ, react with thiobarbituric acid to give a product which absorbs at 547 mμ, and on treatment with ozone give rise to the formation of oxalic acid. These observations strongly indicate the formation of an unsaturated compound by way of a trans elimination reaction which results in the removal of the H atom at C-5 and of the glycoaidic residue at C-4. © 1960.