Abstract:

Using commercial citrus pectin as control for comparison, the physicochemical properties of okra pectin and the
impact of pectin concentration, temperature, pH, sucrose concentration, calcium chloride concentration and other factors
on the viscosity of okra pectin were studied. The results showed that the total galacturonic acid of okra pectin was 86.68%,
esterification degree was 75.45%, solubility was 82%, and pH was 4.63. It was a weakly acidic and high methoxyl pectin.
Its viscosity gradually decreased with increasing heating time, but its heat stability was better than that of commercial citrus
pectin. The viscosity of okra pectin was positively correlated with its concentration and sucrose concentration but negatively
correlated with temperature, displayed an initial increase and a subsequent decrease with increasing pH and calcium chloride
concentration, and showed the general viscosity properties of pectin. The viscosity and heat stability of okra pectin were
superior to those of commercial citrus pectin, and thus it was a kind of pectin with high quality.

Key words: okra, pectin, viscosity, physicochemical property