Characterization of pectins extracted from pomegranate peel and their gelling properties
2017
Abid, Mouna | Cheikhrouhou, S. | Renard, Catherine M.G.C. | Bureau, Sylvie | Cuvelier, Gerard, G. | Attia, Hamadi | Ayadi, M.A. | المدرسة الوطنية للمهندسين بصفاقس = National Engineering School of Sfax (ENIS) ; جامعة صفاقس - Université de Sfax - University of Sfax | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV) ; Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Ingénierie, Procédés, Aliments (GENIAL) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech
International audience
اظهر المزيد [+] اقل [-]إنجليزي. The composition of pomegranate peel, the main by-product during pomegranate processing, and some of the characteristics of the water-soluble pectins were investigated. Four tunisian pomegranate peels were subjected to hot aqueous extractions (86 °C, 80 min, 20 mM nitric acid). Pomegranate peels yielded between 6.8% and 10.1% pectins. The extracted pectins were low methylated and were characterized by the predominance of homogalacturonan regions. Principal component analysis applied on FT-IR spectral data in the region between 4000 and 650 cm−1 differentiated the samples according to their degree of methylation. At pH 3, in the presence of 0.7% pectin, all solutions showed a rapid gel formation with G′ > G″. With decreasing temperature from 90 °C to 10 °C, G′ increased to reach a plateau at 10 °C. The variation in the pectin gel formation between varieties was attributed to difference in pectin characteristics particularly the hydrodynamic volume and the neutral sugar content.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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تم تزويد هذا السجل من قبل Institut national de la recherche agronomique