A Novel Pectin Material: Extraction, Characterization and Gelling Properties
Abstract
:1. Introduction
2. Results and Discussion
2.1. Pectin Extraction and Characterization
2.2. Pectin Gelation
3. Experimental Section
3.1. Materials
3.2. Methods
3.2.1. Pectin Extraction
3.2.2. Chemical Composition
3.2.3. Degree of Esterification (DE)
3.2.4. Intrinsic Viscosity
3.2.5. Viscosimetric Molecular Weight
3.2.6. Rheological Measurements
3.2.7. Statistical Analysis
4. Conclusions
Acknowledgements
References
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Galacturonic acid | 67.0 ± 0.4 |
Arabinose | 7.7 ± 0.3 |
Galactose | 12.3 ± 0.5 |
Glucose | 1.6 ± 0.2 |
Xylose | 0.4 ± 0.1 |
Mannose | 0.6 ± 0.1 |
Rhamnose | 10.4 ± 0.7 |
Protein | 0.02 ± 0.01 |
Ash | 0.03 ± 0.01 |
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Urias-Orona, V.; Rascón-Chu, A.; Lizardi-Mendoza, J.; Carvajal-Millán, E.; Gardea, A.A.; Ramírez-Wong, B. A Novel Pectin Material: Extraction, Characterization and Gelling Properties. Int. J. Mol. Sci. 2010, 11, 3686-3695. https://doi.org/10.3390/ijms11103686
Urias-Orona V, Rascón-Chu A, Lizardi-Mendoza J, Carvajal-Millán E, Gardea AA, Ramírez-Wong B. A Novel Pectin Material: Extraction, Characterization and Gelling Properties. International Journal of Molecular Sciences. 2010; 11(10):3686-3695. https://doi.org/10.3390/ijms11103686
Chicago/Turabian StyleUrias-Orona, Vania, Agustin Rascón-Chu, Jaime Lizardi-Mendoza, Elizabeth Carvajal-Millán, Alfonso A. Gardea, and Benjamín Ramírez-Wong. 2010. "A Novel Pectin Material: Extraction, Characterization and Gelling Properties" International Journal of Molecular Sciences 11, no. 10: 3686-3695. https://doi.org/10.3390/ijms11103686