A pectin fraction (LMC-I) with the best gel-forming properties as compared to LMC was obtained from Lemna minor L. callus culture and characterized by separation of starting pectin LMC through ultrafiltration membranes. Hydrogels based on pectin LMC-I of molecular mass > 300 kDa with a lower degree of methylation (11.9%) and a greater content of galacturonic acid (68%) were stronger regardless of the pectin and CaCl₂ contents. The hydrogels became stronger if the concentration of pectin or cross-linking agent CaCl₂ was increased.

中文翻译：

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莲藕愈伤组织培养物中果胶的凝胶形成特性

从 Lemna 小愈伤组织培养物中获得与 LMC 相比具有最佳凝胶形成特性的果胶级分 (LMC-I)，其特征在于通过超滤膜分离起始果胶 LMC。无论果胶和 CaCl _{2 的}含量如何，基于分子量 > 300 kDa 的果胶 LMC-I、甲基化程度较低 (11.9%) 和更高含量的半乳糖醛酸 (68%) 的水凝胶都更强。如果果胶或交联剂 CaCl ₂的浓度增加，水凝胶变得更强。