Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization |
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Authors: | Min Bockki Lim Jongbin Ko Sanghoon Lee Kwang-Geun Lee Sung Ho Lee Suyong |
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Affiliation: | a Department of Food Science and Technology, Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea b Department of Food Science and Biotechnology, Dongguk University-Seoul, 3Ga 26 Pil-dong, Jung-gu, Seoul 100-715, Republic of Korea c Genencor, A Danisco Division 2600 Kennedy Dr. Beloit, WI 53511, USA |
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Abstract: | 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. Chemically-extracted pectins exhibited lower degree of esterification (58%) than the pectin samples obtained by physical/enzymatic treatments (69%), which were also confirmed by FT-IR analysis. When subjected to steady-shear rheological conditions, both pectin solutions were shown to have shear-thinning properties. However, decreased viscosity was observed in the pectins extracted by combined physical/enzymatic methods which could be mainly attributed to the presence of more methyl esters, thus limiting polymer chain interactions. Moreover, the pectins which were extracted by combined physical/enzymatic treatments, showed less elastic properties under high shear rate conditions, compared to the chemically-extracted pectins. |
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Keywords: | Pectin Environmentally friendly Degree of esterification Agricultural by products Rheology |
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