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Mokady (23) had shown that different pectins have different ability to promote excretion of lipids in rats (Table I I I ) . As one can see from this table, all pectins which were used in the feeding study had increased the level of fecal lipids, some less, some more. The pectin which was the most effective, not only in conjunction with lipids but also in conjunction with blood cholesterol and fecal sterols, was the high molecular weight citrus pectin. It is speculated that the high degree of methoxylation, high viscosity and solubility are the critical parameters of pectins which promote the excretion of fats.

Judd, P. , Truswell, A. , Amer. J. of Clin. Nutr. 31, 4: 562-563 (1978). Selvendran, R. R. , Chemistry and Industry, 12^, 428-430, (1978). Rendelman, J. , Food Chemistry, _3, (2):127-162 (1978). 48 Ivan Furda 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. Zitko, V. , and Bishop, C. , Canad. J. , 44, 1275 (1966) . Talmadge, K. , Bauer, W. D. ,Plant Physiol. 51/ 158(1973). Aspinall, G. , Pectins, Gums and other Plant Polysaccharides in the Carbohydrates, Acad. Press Vol.

Similar conclusions hold for the dependence of the seleca tivity coefficient K ^ on the degree of esterification of + pectin which is illustrated in Fig. 4. Unlike K ions, 2+ the C a ions always interact with two carboxyl groups of pectin. Hence, at a relatively great distance between free carboxyl groups in the molecule, the electrostatic attractive 2+ + forces act less intensively on C a ions than on K ions which can get into the immediate vicinity of -COO" groups even under these conditions.

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