Journal
FOOD HYDROCOLLOIDS
Volume 22, Issue 1, Pages 196-202Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2007.04.003
Keywords
pectin extraction; peach pomace; FTIR; degree of esterification; precipitation pH
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The effects of acid volume, acid-washing time and pH variation during different stages of pectic substances extraction process on the yield of pectic substances isolation from dried mixed varieties of peach pomace is investigated. Ethanol- to -extract ratio (ER) as a new parameter and extract evaporation are defined to investigate their influence on the yield of pectic substances extraction. Pectic substances extraction method was carried out by acid washing of pomace with 0. IN HCl at constant temperature and their precipitation with suitable amount of 96% w/w ethanol. Experiments were performed at 60 degrees C with different volumes of HCI (35, 65, 105, and 130 ml), acid-washing times of 30, 60 and 180 min, and ER of 0.5, 1 and 1. 5. The effect of ER on the degree of esterification (DE) of pectic substances was determined by the Fourier transform infrared (FTIR) method. (C) 2007 Elsevier Ltd. All rights reserved.
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