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Production of low ester (LM) pectin by de-esterification of high ester (HM) apple pectin

Alemzadeh, I ; Sharif University of Technology | 2005

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  1. Type of Document: Article
  2. Publisher: Sharif University of Technology , 2005
  3. Abstract:
  4. In this paper, LM pectin production from commercial apple pectin by using acid, alkali and ammonia methods in the presence of ethanol was studied. Also, the effect of different parameters such as, temperature, time, acid, alkali and ammonia treatment in LM pectin production were evaluated. In all the experiments, low temperature showed a better influence from a recovery, purity and low de-polymerization viewpoint. Optimum conditions in the acid method reached at pH = 2, t = 17 hrs and T = 30°C, in the alkaline method reached at pH = 11, t = 3 hrs and T = 5°C and in the ammonia method reached at 2 N ammonia and T = 5°C, were determined. © Sharif University of Technology
  5. Keywords:
  6. Ammonia ; Ammonium compounds ; Chemical analysis ; Composition effects ; Depolymerization ; Esterification ; Industrial wastes ; Low temperature effects ; Organic acids ; pH effects ; Apple pectin ; Demethylation ; High ester (HM) apple pectin ; Low ester (LM) pectin ; Esters ; Food processing ; Malus x domestica
  7. Source: Scientia Iranica ; Volume 12, Issue 3 , 2005 , Pages 306-310 ; 10263098 (ISSN)
  8. URL: http://scientiairanica.sharif.edu/article_2498.html