期刊
FOOD CHEMISTRY
卷 187, 期 -, 页码 290-296出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.03.148
关键词
Pectin; Pomace; Gold kiwifruit; Extraction; Galacturonic acid, molar mass and viscosity
资金
- Zespri International Ltd
Gold kiwifruit pomace extracted using citric acid, water and enzyme (Celluclast 1.5L) were studied in terms of pectin yield, protein, ash, non-starch polysaccharide, galacturonic acid (GalA), neutral sugar composition, molar mass (M-w), viscosity and degree of branching. Water-extracted pectin was considered closest to its native form. Enzyme extracted pectin showed the highest yield (similar to 4.5% w/w) as compared with the acid and water extraction methods (similar to 3.6-3.8% w/w). Pectin obtained from different extraction methods showed different degree of branching. The M-w and root mean square (RMS) radius varied with the extraction methods with values of 8.4 x 10(5) g/mol and 92 nm, 8.5 x 10(5) g/mol and 102 nm, 6.7 x 10(5) g/mol and 52 nm for acid, water and enzymatic extraction methods, respectively. Similar trend was observed for pectin viscosity, with water-extracted pectin giving a slightly higher viscosity followed by acid and enzyme-extracted pectin. This study showed that gold kiwifruit pomace pectin has potential application in food products. (C) 2015 Elsevier Ltd. All rights reserved.
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