Gelling Properties of High Methylester Classic Apple Pectins and Classic Citrus Pectins: Comparison in Dependence from Degree of Esterification and Setting Time TECHNICAL APPLICATION INFORMATION
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بررسی کیفی و کمی پکتین های استخراج شده از ضایعات فرایند تولید کنسانترهْ آب پرتقال
Citrus juice and concentrate are among the major industrial products in Iran. Large quantities of citrus peels with considerable amounts of pectin are also produced. Pectin could be extracted from the peels to be used as a gelling agent in some food products. Unfortunately, all pectin used in the food industry is imported. This study was carried out to find the best conditions of pectin extract...
متن کاملChemistry of Pectin and Its Pharmaceutical Uses : A Review
Pectin, a naturally occurring polysaccharide, has in recent years gained increasingly in importance. The benefits of natural pectin are also more and more appreciated by scientists and consumer due to its biodegradability. Pectin is the methylated ester of polygalacturonic acid. It is commercially extracted from citrus peels and apple pomace under mildly acidic conditions. Pectins are divided i...
متن کاملبررسی کیفی و کمی پکتین های استخراج شده از ضایعات فرایند تولید کنسانترهْ آب پرتقال
Citrus juice and concentrate are among the major industrial products in Iran. Large quantities of citrus peels with considerable amounts of pectin are also produced. Pectin could be extracted from the peels to be used as a gelling agent in some food products. Unfortunately, all pectin used in the food industry is imported. This study was carried out to find the best conditions of pectin extract...
متن کاملEnvironmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization.
Apple pomace which is the main waste of fruit juice industry was utilized to extract pectins in an environmentally friendly way, which was then compared with chemically-extracted pectins. The water-based extraction with combined physical and enzymatic treatments produced pectins with 693.2 mg g(-1) galacturonic acid and 4.6% yield, which were less than those of chemically-extracted pectins. Che...
متن کاملPii: S0268-005x(00)00007-2
Estimation of the influence of the degree of esterification on the hydrodynamic properties of citrus pectins provides a simple demonstration of how chemical variation can influence structural properties of polysaccharides. Five citrus pectins with average degree of esterification 77.8, 65.0, 53.9, 37.8 and 27.9%, respectively were studied using capillary viscometry, sedimentation velocity, sedi...
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تاریخ انتشار 2006