Abstract：
:Sour orange peel, a by-product of the fruit juice industry, was used as a source of pectin. The effects of temperature (75-95°C), time (30-90 min), and liquid-solid ratio (20-40, v/w) were investigated on yield, methoxylation degree (DE), and galacturonic acid content using a Box-Behnken design and response surface methodology. The highest extraction yield (17.95 ± 0.3%) was obtained at temperature of 95°C, time of 90 min, and liquid-solid ratio of 25 (v/w). The DE values for the pectin ranged from 17% to 30.5%, indicating that the pectin was low in methoxyle. The emulsifying activity of pectin extracted under optimal conditions was 45%. The emulsions were 86.6% stable at 4°C and 71.4% at 23°C after 30 days of storage. The pectin exhibited Newtonian flow at low concentrations (≤ 1.0%, w/v); as the concentration increased, pseudoplastic flow became dominant.
journal_name
Int J Biol Macromoljournal_title
International journal of biological macromoleculesauthors
Hosseini SS,Khodaiyan F,Yarmand MSdoi
10.1016/j.ijbiomac.2015.11.007subject
Has Abstractpub_date
2016-01-01 00:00:00pages
920-6eissn
0141-8130issn
1879-0003pii
S0141-8130(15)30100-8journal_volume
82pub_type
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