Alkali extraction

Ammonium oxalate
Disodium Phosphate (Sodium Hexametaphosphate
EDTA
CDTA
Hot diluted acids
Cold diluted hydroxide
Cold or hot sodium carbonate

Effect of ammonium oxalate and acetic acid at several extraction time and
pH

Long extraction time causes the depolymerization reaction and

deesterification pectin become pectic acid.
Low pH produced pectin with higher equivalent weight, because low pH
can cause polymerization of pectin into a longer chain, up to the free
acid was reduced.
Longer extraction time might cause degradation process of methyl
ester groups in pectin into carboxyl acid.

Production of low ester pectin

Low temperature treatments were chosen to minimize molecular
weight losses during acid demethylation.
Demethylation with high concentrations of acid showed a tendency to
slow down as the reaction progressed. This could be due to the
availability of methoxyl groups in the pectin. With further
demethylation, methyl ester groups are less available for reaction and
this will eventually slow down the reaction rate.
Kinetic Model of Pectin Demethylation
Demethylation with high concentrations of acid showed a tendency to
slow down as the reaction progressed. This could be due to the
availability of methoxyl groups in the pectin. With further
demethylation, methyl ester groups are less available for reaction and
this will eventually slow down the reaction rate.
Structure and properties of apple and sugar-beet pectins extracted by
chelating agents
Chelating agents have long been known to enhance extractability of
pectins and to solubilise additional pectins after water or buffer