Model System of Natural Orange Juice Cloud: Effect of Calcium on Hesperidin‐Pectin Particles

Abstract

ABSTRACT Hesperidin forms with pectin a particle which could be isolated by gradient sucrose centrifugation. Using this technique we were able to separate soluble stabilized pectin which was bound to hesperidin and a soluble pectin which was hesperidin‐free. Pectin particles in which the degree of esterification (D.E.) was 25%, flocculated in the presence of 100 ppm calcium, while those with a D.E. of 30% required 200 ppm calcium. A D.E. of 36% was found to be the critical level at which precipitation by calcium ions occurred. A 23% D.E. of the flocculated cloud peel juice was found to fit well with a model system of a ratio of 1:4.4 of calcium and pectin with 25% D.E. and 100 ppm calcium.