Extraction and characterization of gelling pectin from the peel of Poncirus trifoliata fruit

作     者：Kouassi L.Koffi Beda M.Yapo V.Besson 

作者机构：Food Research UnitPolytechnique National Institute of Felix Houphouet BoignyAbidjanCote d’Ivoire Subunit of Pedagogy in Biochemistry and MicrobiologyUniversity of Jean-Lourougnon GuédéDaloaCote d’Ivoire Food Research and Technology DivisionCargill West AfricaAbidjanCote d’Ivoire 

出 版 物：《Agricultural Sciences》 (农业科学（英文）)

年 卷 期：2013年第4卷第11期

页      面：614-619页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Poncirus trifoliata Pectin Block Copolymers Macromolecular Characteristics Gelling Strength 

摘      要：In the framework of searching for new pectin sources to partially compensate for domestic and regional demands, the peel (albedo) of the “non-comestible fruit of Poncirus trifoliata was investigated using a relatively simple experimental design for optimization, in which only the variable was the extraction pH (1.0, 1.5, and 2.0) on the basis of our previous studies on diverse pectin sources. The results showed that the yield of pectin (7.4%-19.8%) was strongly influenced by the extraction pH when the other parameters, namely the solid to liquid extractant (S/L) ratio, temperature (T °C), and time (t) were fixed to 1:25 (w/v), 75°C, and 90 min, respectively. Likewise, the galacturonic acid content (GalA: 61.4%-79.2%), total neutral sugar content (TNS: 9.1%-22.5%), degree of branching (3.5%-13.9%), homogalacturonan (HG) to rhamnogalacturonan-I (RG-I) ratio (2.2-5.6), degree of methylesterification (DM: 54-77), viscosity average molecular weight (Mν: 57-82), and gelling capacity (GC: 124-158) were all affected by the extraction pH. The optimum pH for producing pectin with good yield, quality characteristics (GalA 65%, DM 60, Mν 80 kDa), and gelling capacity (GC 150), from the peel of P. trifoliata fruit, was found to be pH 1.5.