Extraction and characterization of a novel Terminalia pectin

被引：12
|
作者：
Chaliha, Mridusmita [1 ]
Williams, David [2 ]
Smyth, Heather [1 ]
Sultanbawa, Yasmina [1 ]
机构：
[1] Univ Queensland, Queensland Alliance Agr & Food Innovat, POB 156, Archerfield Bc, Qld 4108, Australia
[2] Agrisci Queensland, Dept Agr & Fisheries, POB 156, Archerfield Bc, Qld 4108, Australia
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2018年 / 27卷 / 01期
关键词：
Terminalia; Terminalia ferdinandiana; Pectin; Degree of esterification; FT-IR; GUM; POLYSACCHARIDE; OPTIMIZATION; PEEL;
D O I：
10.1007/s10068-017-0201-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study reports the investigation into pectin present in Terminalia ferdinandiana-a native Australian fruit utilised in dietary supplement industry. Citric acid extraction was carried out to extract pectin from two commercially available T. ferdinandiana products-frozen puree and freeze-dried puree powder. The yields of the extracted pectin were measured at various pHs (2.0, 3.0 and 4.0) and times (30, 60 and 120 min) at 75 A degrees C. Pectin yield ranged between 4.8 and 21%. Freeze-dried powder had a higher pectin yield compared to puree. Extraction at pH 3 for 120 min resulted in the highest yield from both puree (15%) and powder (21%). T. ferdinandiana pectins were found to have low methoxyl content with degree of esterification of 35.07 and 34.74% for puree and powder, respectively. Fourier transform infrared spectroscopy confirmed that the extracts were pectin.
引用
收藏
页码：65 / 71
页数：7
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