Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison

被引:204
作者
Guo, Xingfeng [1 ,2 ,3 ]
Han, Dongmei [1 ,2 ,3 ]
Xi, Huping [1 ,2 ,3 ]
Rao, Lei [1 ,2 ,3 ]
Liao, Xiaojun [1 ,2 ,3 ]
Hu, Xiaosong [1 ,2 ,3 ]
Wu, Jihong [1 ,2 ,3 ]
机构
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
[2] Minist Agr, Key Lab Fruits & Vegetables Proc, Beijing 100083, Peoples R China
[3] Natl Engn Res Ctr Fruits & Vegetables Proc, Beijing 100083, Peoples R China
关键词
Pectin; Navel orange peel; Ultra-high pressure; Viscosity-average molecular weight; Activation energy; Gelling property; HIGH HYDROSTATIC-PRESSURE; WATER-BASED EXTRACTION; SUGAR-BEET; OPTIMIZATION; TEMPERATURE; VISCOSITY; RHEOLOGY; ALBEDO;
D O I
10.1016/j.carbpol.2011.12.026
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Ultra-high pressure (UHP) was applied for pectin extraction from navel orange peel. The effects of pressure, temperature and pressure-holding time on the extraction yield and viscosity of pectin were investigated. A 2-factor 3-level design, following a single-factor experiment, was carried out to optimize the extraction parameters and the optimal conditions of UHP extraction were determined as pressure 500 MPa, temperature 55 degrees C, pressure-holding time 10 min. Under the optimal conditions, the yield of pectin (20.44% +/- 0.64) was significantly higher than those extracted by traditional heating (15.47% +/- 0.26) and microwave (18.13% +/- 0.23). The physicochemical properties and rheological characteristics of pectin extracted by ultra-high pressure, traditional heating and microwave as well as commercial pectin were also compared. The results showed that the intrinsic viscosity and viscosity-average molecular weight of pectin extracted by UHP (0.7604 L/g and 3.063 x 10(5) Da) were much higher than those extracted by traditional heating (0.4276 L/g and 1.521 x 10(5) Da), microwave (0.3591 L/g and 1.230 x 10(5) Da), and the commercial pectin (0.2160 L/g and 0.663 x 10(5) Da). The same results were also obtained in the theological characteristics, activation energy and gelling properties determination. These results clearly demonstrated that UHP is a more efficient, time saving, and eco-friendly alternative for pectin extraction from navel orange peel, especially for pectin with higher viscosity and stability. Crown Copyright (c) 2011 Published by Elsevier Ltd. All rights reserved.
引用
收藏
页码:441 / 448
页数:8
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