A PRELIMINARY CHARACTERIZATION OF SOME PECTINS FROM QUINCE FRUIT (CYDONIA-OBLONGA MILL) AND PRICKLY PEAR (OPUNTIA-FICUS-INDICA) PEEL

被引：64
|
作者：
FORNI, E
PENCI, M
POLESELLO, A
机构：
[1] Istituto per la Valorizzazione Tecnologica dei Prodotti Agricoli, 20133 Milan
来源：
CARBOHYDRATE POLYMERS | 1994年 / 23卷 / 04期
关键词：
D O I：
10.1016/0144-8617(94)90183-X
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The preliminary characterization of a hot acid extracted pectin from quince (Cydonia oblonga Mill.) and from prickly pear (Opuntia ficus indica) peel was carried out. The yield of the extraction, the galacturonic acid content and the neutral sugar composition were determined and compared with published data on apple and lemon pectins The pectin yield from quince was on average 0.53% on fresh weight, which is of a similar order to apple. The quince pectin had a high galacturonic content (about 78%), and a degree of methoxylation of about 59% corresponding to a medium-high methoxyl pectin. The prickly pear pectin yield was 0.12% on fresh weight. This pectin had a galacturonic acid content of 64%, a low degree of methoxylation (10%), a high acetyl (10%) and neutral sugar content (51% galacturonic). It might be related to similar polygalacturonides present in the mucilages of other Cactaceae.
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页码：231 / 234
页数：4
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