Effect of extraction solvent and temperature on the properties of pectin in fig fruit
1996
Nakamura, T. (Osaka-fu. Agricultural and Forestry Research Center, Habikino (Japan)) | Hara, T. | Inno, Y. | Shi, Z.
Effects of extraction solvent and temperature on the properties of pectin in fig fruits (Ficus carica L.) were investigated. The pectin contents in fresh fruit were higher in immature fruits than mature ones through cultivation period. Water-soluble pectin (WSP) content was 50-60% in alcohol insoluble solids (AIS) basis. It was characterized that WSP was major fraction among WSP, sodium hexametaphosphate-soluble pectin (PSP) and hydrochloric acid-soluble pectin (HSP). The yield of pectin prepared from AIS was highest by sodium hydroxide, hydrochloride next and water lowest. The rate of reaction increased with temperature in every solvent. The lowest yield of pectin prepared by water at 30 degrees C was about 30% and the highest was about 40% by sodium hydroxide at 95 degrees C. The average molecular weight of pectin prepared by water from AIS decreased with increasing temperature, at 95 degrees C, decreased to one-half at 30 degrees C. The average molecular weight and the degree of estelification of pectin were degraded between pH 6.5 and 9, especially, at pH 7.5, in hot solution (85 degrees C)
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