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Extraction optimization and physicochemical properties of pectin from melon peel.
- Source :
-
International Journal of Biological Macromolecules . May2017, Vol. 98, p709-716. 8p. - Publication Year :
- 2017
-
Abstract
- In this study, acidic extraction (citric acid) was used for the extraction of pectin from melon peel. A central composite design (CCD) was applied to study the effect of temperature (35–95 °C), time (40–200 min), pH (1–3) and solvent to sample ratio (10–50 v/w) on the yield and degree of esterification (DE). The results showed that the yield and DE ranged from 2.87 to 28.98% and 1.33–29.33%, respectively. Also, the highest extraction yield (29.48 ± 1.7%) was obtained under optimal conditions (pH of 1, temperature of 95 °C and ratio of 10 v/w after 200 min). The protein, ash, carbohydrate and galacturonic acid content of pectin obtained under optimal conditions were about 1.5, 3.5, 10 and 48%, respectively. Rheological experiments determined that melon peel pectin dispersions behaved as a weak gel at concentrations of 1%w/v. The emulsifying activity was 35% and also, the emulsion stability was higher at 4 °C than at 23 °C. [ABSTRACT FROM AUTHOR]
- Subjects :
- *PECTINS
*MELONS
*PLANT extracts
*CITRIC acid
*ESTERIFICATION
Subjects
Details
- Language :
- English
- ISSN :
- 01418130
- Volume :
- 98
- Database :
- Academic Search Index
- Journal :
- International Journal of Biological Macromolecules
- Publication Type :
- Academic Journal
- Accession number :
- 121556965
- Full Text :
- https://doi.org/10.1016/j.ijbiomac.2017.01.146