MS (Master of Science)
Date of Award
Committee Chair or Co-Chairs
Jeffrey G. Wardeska, Yu-Lin Jiang
Pectin has a long history as a food additive. However, elucidation of its fine structural and property relationships remains elusive. Recent research has focused on pectin's ability to complex with divalent heavy metals to aid in characterizing it. Commercial pectins of unknown composition were obtained from local grocers. Purified pectin samples from orange peel, lemon peel, and apple pomace, each of low and high levels of methyl esterification and of unknown distribution pattern were also purchased. Instead of metal complexation, several highly absorbing dyes such as Ruthenium Red, Nile Blue, and Acridine Orange were used to complex with the pectins and their resulting UV-Vis spectral patterns were employed to determine if one can characterize the different pectins. Chemometric methods are also included to aid in distinguishing them apart.
Thesis - Open Access
Dixon, Daniel Wayne, "Characterization of Commercial Pectin Preparations by Spectroscopic and Chromatographic Techniques." (2008). Electronic Theses and Dissertations. Paper 1910. https://dc.etsu.edu/etd/1910
Copyright by the authors.