Article ID Journal Published Year Pages File Type
10602836 Carbohydrate Polymers 2012 6 Pages PDF
Abstract
► Conditions were studied for aqueous extraction of pectins from Japanese plums. ► Aqueous extraction at room temperature for more than 2 h did not increase yield. ► Pectin molecular weights decrease with the time of extraction. ► Boiling water extracts more pectins with higher mol.wts. ► Boiling water-extracted pectins are poor thickeners.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Organic Chemistry
Preview
Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum
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