Characterisation of gold kiwifruit pectin isolated by enzymatic treatment |
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| Authors: | Oni Yuliarti Lara Matia‐Merino Kelvin T. Goh John Mawson Charles Brennan |
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| Affiliation: | 1. Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand;2. Faculty of Agriculture, Mataram University, Mataram, West Nusa Tenggara, Indonesia;3. Department of Applied Science, Engineering, Science and the Built Environment, London South Bank University, 103 Borough Road, London, UK;4. Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand |
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| Abstract: | Pectin was extracted from gold kiwifruit by four commercial enzyme preparations (Celluclast 1.5 L, Cytolase CL, Cellulyve TR 400 and NS33048). The chosen enzymes were used either in single or in combination, with and without protease addition. The recovered pectin was characterised and compared for the yield, total nonstarch polysaccharide and neutral sugar composition, protein and ash, pectin, molecular weight distribution and the viscosity. Results indicated that enzyme‐extracted gold kiwifruit pectin was rich in galacturonic acid. Purified pectin yield, and their physicochemical composition and rheological property (viscosity), was significantly affected by the type of enzyme used. The pectin extracted by Celluclast 1.5 L demonstrated to be the most viscous and recorded the highest in molecular weight (Mw) (1.65 × 106 g mol–1) compared with the other extracts. The extract Mw and their distribution were discussed and related to their viscosity behaviour. |
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| Keywords: | Galacturonic acid gold kiwifruit molecular weight pectin pectin extraction viscosity |
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