Functionality and yield of pectin extracted from Palmyra palm (Borassus aethiopum Mart) fruit

被引：15

作者：

Assoi, Sylvie ^{[1
]}

Konan, Koffi ^{[4
]}

Walker, Lloyd T. ^{[4
]}

Holser, Ron ^{[5
]}

Agbo, Georges N. ^{[1
]}

Dodo, Hortense ^{[4
]}

Wicker, Louise ^{[2
,3
]}

机构：

[1] Univ Cocody, Dept Biochimie & Sci Aliments, UFR Biosci, Abidjan 22, Cote Ivoire

[2] Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA

[3] Korea Univ, Coll Educ, Dept Home Econ Educ, Seoul 136701, South Korea

[4] Alabama A&M Univ, Dept Food & Anim Sci, Normal, AL 35762 USA

[5] USDA ARS, SAA, Qual & Safety Assessment Unit, Athens, GA 30605 USA

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 58卷 / 01期

关键词：

Palmyra palm; Pectin; Galacturonic acid; Gelling; Viscosity; SUGAR-BEET; ESTERIFICATION; PRODUCTS; BEHAVIOR;

D O I：

10.1016/j.lwt.2014.02.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Large numbers of fruits from Palmyra palm (Borassus aethiopum Mart), a common, native tree of tropical regions, are underutilized and left to spoil. This work was conducted to assess pectin content of Palmyra palm fruit, and to develop a reliable protocol for pectin extraction. Yield and galacturonic acid content of Palmyra palm fruit soluble solids were investigated at various pH (natural pH of 5.2-5.5, 2.5, 7), time (30-120 min) and temperature (70 degrees C, 80 degrees C, 90 degrees C). Yield and galacturonic acid content of extracted soluble solids were strongly dependent (p <0.0001) on temperature, time and pH of extraction and ranged from 47 to 149 g kg(-1) and 682 to 880 g kg(-1) dry weight, respectively. High galacturonic acid (808-852 g kg(-1)) were obtained at 70 degrees C and 90 degrees C under natural pH; at 70 degrees C pH 7 and pH 2.5 at all temperatures studied. Analysis of pectin extracted at natural pH (30 mm, 90 degrees C) revealed highly esterified pectin with good gelling and emulsifying properties. Production of galacturonic acid of more than 650 g kg(-1) dry weight indicates that Palmyra palm fruit could serve as an excellent raw material for industrial pectin production. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：214 / 221

页数：8

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