tures were observed in the pectin p

tures were observed in the pectin powder from thermally treated achenes (Fig. 2a). However, pectin powder
from jelly curd products was relatively tidy and with
flake-like structure (Fig. 2b) when observed by scanning
electron microscopy. In addition, pectin fragments from
jelly curd (reacted with PE and calcium) were much
larger than those from heated achenes, suggesting that
the increased size of pectin was attributed to curd formation of pectin in the presence of calcium and PE