Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10375937 | Food Hydrocolloids | 2005 | 5 Pages |
Abstract
Pumpkin biopectin is non-gelling, in marked contrast to the pectin obtained from the same source by conventional extraction with acid, although the yield is more than doubled. Attempts to induce gelation (with 70 wt% solids at low pH or with stoichiometric Ca2+ at neutral pH) by removing the high content of divalent cations naturally present in the biopectin and by chemical deacetylation under acidic conditions (pH 1.2; 4 days; 40 °C) proved unsuccessful. Further research using enzymic deacetylation is suggested.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Vasiliki Evageliou, Nataliya M. Ptitchkina, Edwin R. Morris,