Pectin from low quality 'Golden Delicious' apples: Composition and gelling capability

被引：93

作者：

Rascon-Chu, Agustin ^{[1
]}

Luisa Martinez-Lopez, Ana ^{[1
]}

Carvajal-Millan, Elizabeth ^{[1
]}

Ponce de Leon-Renova, Nora E. ^{[1
]}

Marquez-Escalante, Jorge A. ^{[1
]}

Romo-Chacon, Alejandro ^{[1
]}

机构：

[1] Ctr Invest Alimentac & Desarrollo, Lab Biotecnol, Unidad Cuauhtemoc, Cd Cuauhtemoc, Chih, Mexico

来源：

FOOD CHEMISTRY | 2009年 / 116卷 / 01期

关键词：

Apple fruit; Pectin; Gels; GELATION; GEL;

D O I：

10.1016/j.foodchem.2009.02.016

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Pectin was acid-extracted from low quality 'Golden Delicious' apple fruit. yielding 16% (w pectin/w apple fruit). Composition and some of its physicochemical and functional properties were assessed. The pectin fraction presented a galacturonic acid content of 65% (w/w), an esterification degree of 57%, an intrinsic viscosity, [eta], of 307 ml/g and a molecular weight (Mw) of 112 kDa. Pectin gels were obtained in 60% (w/v) fructose and pH 2.7. Pectin gels at 2.0% and 3.0% (w/v) presented hardness values of 10.2 and 20.4 g after 12 h at 4 degrees C. The gel hardness was greatly affected by aging (20% and 25% decrease in 48 h for gels at 2% and 3%, respectively). The results attained suggest the use of this gum as a potential texturing agent for the food industry. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：101 / 103

页数：3

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