TY - JOUR
T1 - Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization
AU - Min, Bockki
AU - Lim, Jongbin
AU - Ko, Sanghoon
AU - Lee, Kwang Geun
AU - Lee, Sung Ho
AU - Lee, Suyong
PY - 2011/2
Y1 - 2011/2
N2 - 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.
AB - 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.
KW - Agricultural by products
KW - Degree of esterification
KW - Environmentally friendly
KW - Pectin
KW - Rheology
UR - http://www.scopus.com/inward/record.url?scp=78651474305&partnerID=8YFLogxK
U2 - 10.1016/j.biortech.2010.12.019
DO - 10.1016/j.biortech.2010.12.019
M3 - Article
C2 - 21193307
AN - SCOPUS:78651474305
SN - 0960-8524
VL - 102
SP - 3855
EP - 3860
JO - Bioresource Technology
JF - Bioresource Technology
IS - 4
ER -