1Department of Post-harvest Engineering, Post-graduate Institute of Post-harvest Technology and Management, Killa-Roha. Dist: Raigad (Maharashtra State) (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-Campus Roha) India
2Department of Chemical Engineering, Indian Institute of Technology Bombay, Pawai, Mumbai, India
*Corresponding author: swami_shrikant1975@yahoo.co.in
Paper No.: 320
Pectin is an important polysaccharide with various applications in number of industries. Low methoxyl pectin (LM Pectin) is a type of pectin that has less than 50% degree of esterification and/or less than 7% methoxyl content. Low methoxyl pectins have been manufactured since the 1940s primarily for use as gelling agents. It is used in a variety of products, including dairy, bakery and low-sugar jam as well as in pharmaceutical industries. LM pectin extracted from high methoxyl pectin. Whereas the high cost is the major problem in applications. As the alternative, natural LM pectins are safe and cheap. There are many natural sources available from which we can extract a better quality low methxyl pectin. This review paper give a brief review on natural sources of low methoxyl pectin and its uses in food, pharmaceutical and other industries.
Low Methoxyl Pectin, Plant Sources
