Extraction and characterization of sunflower pectin
By M. T. Iglesias, J. E. Lozano. 2004
173 citations recorded by the source corpus.
Abstract Chemical composition and rheological properties of sunflower pectin, including gel-point temperature ( T g ) were determined. Pectin from sunflower head residues was characterized and compared with low methoxyl commercial pectins. Pectin was isolated using sodium hexametaphosphate extraction followed by either acidified alcohol (KIM) or HCl solution (LIN) precipitation. LIN pectin resulted with a higher ash content (≈30%).The low methoxyl pectin extracted from sunflower heads had 11% degree of esterification, high anhydrogalacturonic acid content (77–85%) and low acetyl content (2.3–2.6%) on an ash-free basis. Viscosity average molecular weight ranged from 39,500 to 52,000. Sunflower pectin formed gels at high temperatures almost instantly in the presence of calcium ions.
Subfields: Biomaterials, Food Science, Plant Science
View Paper: https://www.semanticscholar.org/paper/ed70c9b04771f3f37e184ff7c27e02a4a3232766
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Citations in the corpus
- Plant cell walls and cell‐wall polysaccharides: structures, properties and uses in food products (2006, background): “Small amounts of pectins are also manufactured from sugarbeet pulp, a by-product of sucrose production (Williams et al., 2005), and sunflower (Helianthus annuus) heads, a by-product of seed oil production (Iglesias & Lozano, 2004).”