Macromolecular and Viscoelastic Properties of Low Methoxy Pectin from Cashew Apple Pomace

Autor:	Dago Gnakri, Beda Marcel Yapo, Kouassi L. Koffi, Grah Avit Maxwell Beugre, Veronique Besson
Rok vydání:	2014
Předmět:	Arabinose food.ingredient Pectin biology Rhamnose Intrinsic viscosity Anacardium Pomace biology.organism_classification Cell wall chemistry.chemical_compound food chemistry Organic chemistry Food science Citrus Pectin
Zdroj:	Universal Journal of Food and Nutrition Science. 2:1-6
ISSN:	2333-3294 2333-2727
DOI:	10.13189/ujfns.2014.020101
Popis:	The study on the yield and some structural and rheological properties of acid-extracted pectins from cashew (Anacardium occidentale L.) apple pomace (AOP) showed that about 25% of pectins could be produced under optimized acid conditions. AOP was mainly composed of galacturonic acid (84.5%) with some neutral sugars of which rhamnose (1.9%), arabinose (3.8%), and galactose (5.5%) were the main constituents. The degree of methylation (DM) of AOP was 41%, indicating extraction of low methoxy pectin (LMP). The intrinsic viscosity and average-molecular weight of AOP were 398 mL/g and 142 kDa, respectively. AOP exhibited a calcium-mediated gelling strength of 128 which appeared to be higher than that (104) of commercial citrus pectin with similar DM. AOP yielded firmer Ca 2+ -mediated LMP gels, thereby showing a high power of gelation. Viscoelastic analyses also substantiated good gelling behaviour of the produced AOP. Therefore, cashew apple pomace, which is an industrial cell wall residue from the production of cashew nut, appears to be a potentially viable source of production of marketable LMP without the need for enzymatic and/or chemical demethylation.
Databáze:	OpenAIRE
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