P7536
Pectin
for use with Total Dietary Fiber Control Kit, TDF-C10
form
lyophilized powder
Quality Level
quality
for use with Total Dietary Fiber Control Kit, TDF-C10
technique(s)
photometry: suitable
application(s)
food and beverages
general analytical
storage temp.
2-8°C
General description
Pectin is a major component of primary cell walls of all land plants. It encompasses a range of galacturonic acid-rich polysaccharides, and finds applications in food, pharmaceuticals and other industries.
Application
Internal control for use with the Total Dietary Fiber Assay Kit.
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Regulatory Information
植物油/植物胶产品
This item has
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Pectin: cell biology and prospects for functional analysis.
Willats TGW, et al.
Plant Molecular Biology, 47(1-2), 9-27 (2001)
Chemistry and uses of pectin - A review
Thakur RB, et al.
Critical Reviews in Food Science and Nutrition, 37(1), 47-73 (1997)
M Buchweitz et al.
Food chemistry, 138(2-3), 2026-2035 (2013-02-16)
The formation of blue coloured ferric anthocyanin chelates and their colour stability during storage and thermal treatment were monitored in a pH range relevant to food (3.6-5.0). Liquid model systems were composed of different types of Citrus pectins, juices (J)
Marilyn N Bulloch et al.
Expert review of clinical pharmacology, 6(1), 9-22 (2013-01-01)
Fentanyl pectin nasal spray is a novel intranasal formulation for the management of breakthrough cancer pain in patients taking and tolerant to opioids for persistent cancer pain. The pectin-based delivery modulates the product's transmucosal absorption. Nasal delivery allows fentanyl pectin
Guang-Yuan Zhao et al.
Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 19(2), 153-165 (2013-02-06)
Apple pectins, proteins and catechins were combined in model systems, and the resulting hazes were measured by spectrophotometric method, a zeta potential and particle size analyzer and Ostwald viscosimeter. The amount of hazes formed depends on the concentrations of both
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
Contact Technical Service