کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1191543 | 963570 | 2008 | 9 صفحه PDF | دانلود رایگان |
An experimental design was used to study the influence of pH (1.5 and 2.0), temperature (80 and 90 °C) and time (1 and 4 h) on extraction of pectin from banana peels (Musa AAA). Yield of extracted pectins, their composition (neutral sugars, galacturonic acid, and degree of esterification) and some macromolecular characteristics (average molecular weight, intrinsic viscosity) were determined. It was found that extraction pH was the most important parameter influencing yield and pectin chemical composition. Lower pH values negatively affected the galacturonic acid content of pectin, but increased the pectin yield. The values of degree of methylation decreased significantly with increasing temperature and time of extraction. The average molecular weight ranged widely from 87 to 248 kDa and was mainly influenced by pH and extraction time.
Journal: Food Chemistry - Volume 108, Issue 2, 15 May 2008, Pages 463–471