Viscous-flow properties and viscosity-average molecular mass of orange peel pectin

摘要

The viscous-flow properties of pectin from the residue of orange peel after extraction of essential oil and flavonoid were studied and the viscosity-average molecular mass (Mv, ave) of this kind of pectin was determined. Experimental results show that Arrhenius viscous-flow equation can be applied to describing the effect of temperature on viscosity of this kind of orange peel pectin solutions with the average viscous-flow activation energy being 17.91 kJ/moi (depending on the concentration). Neither power equation, η= K1cA1, nor exponential equation, η=K2exp(A2c) can describe the effect of concentration on viscosity of this kind of orange peel pectin solutions well. However, it seems that exponential equation model is more suitable to describe their relation due to its higher linear correlation coefficient. Schulz-Blaschke equation can be used to calculate the intrinsic viscosity of this kind of orange peel pectin. The Mv.ave, of the orange peel pectin is 1.65×105 g/mol.