Extraction and process optimization of bael fruit pectin

被引：15

作者：

Maskey, Bunty ^{[1
]}

Dhakal, Drishya ^{[2
]}

Pradhananga, Mahalaxmi ^{[3
]}

Shrestha, Nabindra Kumar ^{[3
]}

机构：

[1] Tribhuvan Univ, Dept Food Technol, Cent Campus Technol, Dharan, Nepal

[2] Tribhuvan Univ, Sunsari Tech Coll, Dharan, Nepal

[3] Tribhuvan Univ, Cent Campus Technol, Dharan, Nepal

来源：

FOOD SCIENCE & NUTRITION | 2018年 / 6卷 / 07期

关键词：

bael; gels; methoxylated polygalacturonic acid; pectin; polysaccharides;

D O I：

10.1002/fsn3.761

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pectin was extracted at temperature of 100 and 120 degrees C with two different pH conditions each, pH 1.5 and pH 2 along with different extraction ratios, ER1:1, 1:1.5 and 1:2 respectively. Data obtained were analyzed statistically using ANOVA (no blocking) at 5% level of significance, which showed that there was significant difference (p < 0.05) between the pectin extracted at 100 degrees C, pH 1.5 and extraction ratios of 1:1, 1:1.5, and 1:2, respectively, whereas there was not any significant difference between extraction at 120 degrees C, pH 1.5 and extraction ratios of 1:1, 1:1.5, and 1:2 respectively. Also, there was no any significant difference between pectin extracted at 100 degrees C, pH 2, extraction ratios 1:1, 1:1.5, and 1:2 and also at 120 degrees C, pH 2, 1:1, 1:1.5, and 1:2 respectively. Best yield of pectin was found at temperature 120 degrees C, pH 1.5 and ER 1:1.5.

引用

页码：1927 / 1932

页数：6

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