Pectin Extraction from Lemon By-Product with Acidified Date Juice: Effect of Extraction Conditions on Chemical Composition of Pectins |
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Authors: | Manel Masmoudi Souhail Besbes Fatma Abbes Christelle Robert Michel Paquot Christophe Blecker Hamadi Attia |
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Affiliation: | (1) Unit? Analyses Alimentaires, Ecole Nationale d’Ing?nieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia;(2) Universit? de Li?ge, Gembloux Agro-Bio Tech, Unit? de chimie biologique industrielle, Passage des D?port?s, 2, B-5030 Gembloux, Belgium;(3) Universit? de Li?ge, Gembloux Agro-Bio Tech, Unit? de Technologie des industries agro-alimentaires, Passage des D?port?s, 2, B-5030 Gembloux, Belgium |
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Abstract: | Mixtures of date and lemon pectins were extracted from lemon by-product with acidified date juice under different conditions
of temperature, pH and time. Individual pectins from date and lemon, respectively, were also extracted using the same experimental
conditions, then analysed and compared to pectin mixtures. It was found that the use of extreme conditions resulted in higher
galacturonic acid content, lower degree of methylation, lower neutral sugar content, lower molecular weight and darker colour
pectins. Examination of the individual neutral sugars showed that the main ones were galactose (1.6–5.4%), arabinose (1.6–4.2%)
and rhamnose (0.5–0.8%). The Gal A/Rha molar ratios varied from ∼53 to ∼149. Moreover, mixture of pectin extracted at the
optimal extraction conditions (84.34 °C, pH 2.8 during 3 h 34 min) had interesting properties, with a high galacturonic acid
content (63.4%), low degree of methylation (∼35%) and a mass molecular weight of about 243 kg/mol. |
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