| dc.contributor.author |
Naghshineh, M |
en |
| dc.contributor.author |
Olsen, K |
en |
| dc.contributor.author |
Georgiou, CA |
en |
| dc.date.accessioned |
2014-06-06T06:52:51Z |
|
| dc.date.available |
2014-06-06T06:52:51Z |
|
| dc.date.issued |
2013 |
en |
| dc.identifier.issn |
03088146 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.foodchem.2012.08.036 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/6213 |
|
| dc.subject |
Enzymatic extraction |
en |
| dc.subject |
Functional food ingredients |
en |
| dc.subject |
High hydrostatic pressure processing |
en |
| dc.subject |
Pectin |
en |
| dc.subject |
Sustainable production |
en |
| dc.subject.other |
Enzymatic extraction |
en |
| dc.subject.other |
Functional foods |
en |
| dc.subject.other |
High hydrostatic pressure |
en |
| dc.subject.other |
Pectin |
en |
| dc.subject.other |
Sustainable production |
en |
| dc.subject.other |
Enzymes |
en |
| dc.subject.other |
High pressure effects |
en |
| dc.subject.other |
Lime |
en |
| dc.subject.other |
Sustainable development |
en |
| dc.subject.other |
Hydrostatic pressure |
en |
| dc.subject.other |
calcium oxide |
en |
| dc.subject.other |
cellulase |
en |
| dc.subject.other |
galacturonic acid |
en |
| dc.subject.other |
pectin |
en |
| dc.subject.other |
xylan endo 1,3 beta xylosidase |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
esterification |
en |
| dc.subject.other |
hydrostatic pressure |
en |
| dc.subject.other |
molecular weight |
en |
| dc.subject.other |
viscosity |
en |
| dc.subject.other |
Biotechnology |
en |
| dc.subject.other |
Calcium Compounds |
en |
| dc.subject.other |
Esterification |
en |
| dc.subject.other |
Hydrostatic Pressure |
en |
| dc.subject.other |
Molecular Weight |
en |
| dc.subject.other |
Oxides |
en |
| dc.subject.other |
Pectins |
en |
| dc.subject.other |
Viscosity |
en |
| dc.title |
Sustainable production of pectin from lime peel by high hydrostatic pressure treatment |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.foodchem.2012.08.036 |
en |
| heal.publicationDate |
2013 |
en |
| heal.abstract |
The application of high hydrostatic pressure technology for enzymatic extraction of pectin was evaluated. Cellulase and xylanase under five different combinations (cellulase/xylanase: 50/0, 50/25, 50/50, 25/50, and 0/50 U/g lime peel) at ambient pressure, 100 and 200 MPa were used to extract pectin from dried lime peel. Extraction yield, galacturonic acid (GalA) content, average molecular weight (Mw,ave), intrinsic viscosity [η]w, and degree of esterification (DE) were compared to those parameters obtained for pectins extracted using acid and aqueous processes. Pressure level, type and concentration of enzyme significantly (p < 0.05) influenced yield and DE of pectin. Enzyme and high pressure extraction resulted in yields which were significantly (p < 0.05) higher than those using acid and aqueous extraction. Although pressure-induced enzymatic treatment improves pectin yield, it does not have any significant effect on Mw,ave and [η]w of pectin extracts indicating the potential of high pressure treatment for enzymatic pectin production as a novel and sustainable process. © 2012 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
136 |
en |
| dc.identifier.doi |
10.1016/j.foodchem.2012.08.036 |
en |
| dc.identifier.spage |
472 |
en |
| dc.identifier.epage |
478 |
en |