• Submit to IJMS Login Register
• MDPI
• Journals A-Z
• For Authors
• For Editors
• About
• Open Access Policy

• Abstract
• Full-Text PDF [534 KB]
• Full-Text XML
• Article Versions Notes

• Article Statistics
• PubMed/Medline
• Google Scholar
• Order Reprints

• Cite this article
• Export to BibTeX
• Export to EndNote

• [+] on DOAJ
• Yuliarti, O
• Matia-Merino, L
• Goh, K
• Mawson, J
• Brennan, C
• [+] on Google Scholar
• Yuliarti, O
• Matia-Merino, L
• Goh, K
• Mawson, J
• Brennan, C
• [+] on PubMed
• Yuliarti, O
• Matia-Merino, L
• Goh, K
• Mawson, J
• Brennan, C

•  CiteULike
•  Facebook
•  Mendeley
•  Twitter

This article is

• freely available
• re-usable

Int. J. Mol. Sci. 2011, 12(10), 6407-6417; doi:10.3390/ijms12106407

Article

Effect of Celluclast 1.5L on the Physicochemical Characterization of Gold Kiwifruit Pectin

Oni Yuliarti ¹ , Lara Matia-Merino ¹ , Kelvin K. T. Goh ¹ , John A. Mawson ^1,2  and Charles S. Brennan ^1,3,*

¹ Institute of Food Nutrition and Human Health, Massey University, Palmerston North 4474, New Zealand ² Department of Applied Science, London South Bank University, 103 Borough Road, London SE1 0AA, UK ³ Department of Wine and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand

* Author to whom correspondence should be addressed.

Received: 1 August 2011; in revised form: 15 September 2011 / Accepted: 15 September 2011 / Published: 27 September 2011

(This article belongs to the Section Bioactives and Nutraceuticals)

Download PDF Full-Text [534 KB, uploaded 27 September 2011 09:19 CEST]

Abstract: The effects of Celluclast 1.5L concentration on the physicochemical characterization of gold kiwifruit pectin was evaluated. Varying the enzyme concentration affected the pectin yield and pectin physicochemical properties. The viscosity of extracted pectin was largely dependent on the enzyme concentration. Celluclast 1.5L with medium concentration exhibited the highest viscosity. Varying the enzyme concentration also influenced the molecular weight distribution. High molecular weight (M_w) pectin (1.65 × 10⁶ g/mol) was obtained when the medium concentration was used. Overall, the study clearly reflects the importance of taking into consideration the amount of cellulytic enzyme added in order to determine the final quality of pectin.

Keywords: pectin; gold kiwifruit; pectin extraction; enzyme concentration; molecular weight; galacturonic acid; viscosity

Article Statistics

Cite This Article