**3.2 Solubility**

Based on solubility pectins are of two types i.e., water soluble and water insoluble. Factors affecting the solubility of pectin are pH, temperature, nature of the solute and concentration of the solute [6, 13]. Pectin attains stability at a pH of 4 [17]. The solubility of pectin also depends on its composition like monovalent cation of pectin are soluble in water whereas di or trivalent are insoluble in water.

## **3.3 Gelation**

One of the most interesting properties of pectin is its ability to form gel in the presence of either acid or calcium or sugar, this enables them to be used in many food industries [15]. Hydrogen bonding and hydrophobic interactions between polymer chains stabilizes the pectin polymer [9].
