Editing Orange juice (section)

==== Interactions of pectin ====
The solution behavior of pectin is strongly influenced by a number of factors including hydrogen bonding, ionic character, and hydrophobic character. Hydrogen bonding is favored when pH is less than pKa while the ionic character is favored when pH is greater than pKa. Ionic character relies on free carboxyl content, the presence of cations, and is favored at a high water activity. Charge-charge repulsions along with the presence of neutral side chains are essential in inhibiting intermolecular association among pectin molecules. The methyl ester content in orange juice determines hydrophobic character, which is favored at low water activity.<ref>{{cite journal |last1=Klavons |first1=Jerome A. |last2=Bennett |first2=Raymond D. |title=Preparation of Alkyl Esters of Pectin and Pectic Acid |journal=Journal of Food Science |date=May 1995 |volume=60 |issue=3 |pages=513–515 |doi=10.1111/j.1365-2621.1995.tb09815.x }}</ref>

There is a specific interaction between pectin and hesperidin through the sugar moieties in the hesperidin molecule. Through acid hydrolysis, the rhamnose and glucose sugar moieties are removed from hesperidin, which breaks the interaction between hesperidin and pectin. Hydrogen bonding plays a role in the specific interaction of neutral sugars of pectin and the sugar moiety of hesperidin. A polymer that has a high structural content of neutral sugar branches interacts with hesperidin more tightly and strongly than that of a low content of neutral sugar branches. The interaction between pectin and hesperidin is one of the factors that enable the colloidal suspension in orange juice to be stable.<ref name=":5" />