Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization

Bockki Min, Jongbin Lim, Sanghoon Ko, Kwang Geun Lee, Sung Ho Lee, Suyong Lee

Research output: Contribution to journalArticlepeer-review

114 Scopus citations

Abstract

Apple pomace which is the main waste of fruit juice industry was utilized to extract pectins in an environmentally friendly way, which was then compared with chemically-extracted pectins. The water-based extraction with combined physical and enzymatic treatments produced pectins with 693.2mgg-1 galacturonic acid and 4.6% yield, which were less than those of chemically-extracted pectins. Chemically-extracted pectins exhibited lower degree of esterification (58%) than the pectin samples obtained by physical/enzymatic treatments (69%), which were also confirmed by FT-IR analysis. When subjected to steady-shear rheological conditions, both pectin solutions were shown to have shear-thinning properties. However, decreased viscosity was observed in the pectins extracted by combined physical/enzymatic methods which could be mainly attributed to the presence of more methyl esters, thus limiting polymer chain interactions. Moreover, the pectins which were extracted by combined physical/enzymatic treatments, showed less elastic properties under high shear rate conditions, compared to the chemically-extracted pectins.

Original languageEnglish
Pages (from-to)3855-3860
Number of pages6
JournalBioresource Technology
Volume102
Issue number4
DOIs
StatePublished - Feb 2011

Keywords

  • Agricultural by products
  • Degree of esterification
  • Environmentally friendly
  • Pectin
  • Rheology

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