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Pectin from low quality ‘Golden Delicious’ apples: Composition and gelling capability
- Source :
- Food Chemistry. 116:101-103
- Publication Year :
- 2009
- Publisher :
- Elsevier BV, 2009.
-
Abstract
- 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, [η], 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 °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.
- Subjects :
- chemistry.chemical_classification
food.ingredient
Pectin
Food additive
Intrinsic viscosity
digestive, oral, and skin physiology
food and beverages
Fructose
General Medicine
Polysaccharide
complex mixtures
Analytical Chemistry
chemistry.chemical_compound
food
chemistry
Galacturonic acid
Composition (visual arts)
Food science
Chemical composition
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 116
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi...........9847093c3cd714902b1f873734201b57