Pectins had been extracted from shaddock raw material with 0.01 mol ·L~(-1) HCl and with three enzymic preparations including cellulase from aspergillus oryzaei, β-glucosidase from almonds and protopectinases-T, a pro-topectin-solubilizing enzyme, which did not degrade polygalacturonic acid. The effects of enzymic and acid soluhilization of pectin from shaddock materials were compared. The yield of pectin preparations, degree of acetyla-tion, gelling strength, molecular weight and viscosity were determined. Enzymic methods of extraction gave much bigger yields of pectic substances. Compared with the pectin extracted with hydrochloric acid, all the samples derived from shaddock raw material with enzymic preparations had a significant lower D-galacturonic acid content.
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