Utilization of Bitter Orange Seed as a Novel Pectin Source:Compositional and Rheological Characterization
作者机构：Department of SportExercise and NutritionAtlantic Technological UniversityATU Galway CityGalwayH91 T8NWIreland Department of Food Science and TechnologyTarbiat Modares UniversityTehran14115-336Iran Department of Food Chemistry and TechnologyTeagasc Moorepark Food Research CentreFermoyCo.CorkP61 C996Ireland Department of EngineeringINSTM RUUniversity of Rome‘NiccolòCusano’Rome00166Italy
出 版 物：《Journal of Renewable Materials》 (可再生材料杂志（英文）)
年 卷 期：2022年第10卷第11期
页 面：2805-2817页
核心收录：
学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学]
主 题：Biopolymers waste management sugar composition molecular weight rheological models
摘 要：The seeds from bitter orange,the by-product of juice making units,hold the potential to facilitate novel,easy yet high-quality pectin *** test this hypothesis,orange seed pectin(OSP)was extracted by distilled water and its compositional parameters and rheological behavior were then *** showed that galacturonic acid was the major component of OSP(∼425 mg/g)confirming the purity of the extracted pectin,followed by glucose and some minor neutral *** Mw(weight-average molar mass),Rn(number average molar mass),and Rz(z-average molar mass)values for the OSP were 4511.8 kDa,61 nm,and 61.1 nm,*** measurements showed a shear-thinning behavior for OSP so that the viscosity of the gum decreased by increasing the temperature from 5 to 45℃.The Power-law model fitted as the best rheological model describing the flow behavior of *** strain sweep dynamic rheological measurements confirmed an entangled network structure for OSP and the NaCl addition to the gum dispersion decreased the consistency coefficient from 35.6 to 23.18 ***,while the flow behavior index remained *** results demonstrate that the OSP can be used as a new source of pectin,with likely a wide range of applications in the food industry.
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