Pectin was extracted from lime flavedo, albedo and pulp by employing microwave-assisted extraction (MAE) under pressure. Heating times ranged from 1 to 10min. Optimal time of heating was 3min. Molar mass, viscosity, radius of gyration and hydrated radius were found to decrease with heating time. At 3min heating time, depending on the lime fraction which was extracted, weight average molar mass ...
