Fractionation and characterization of guava pectic substances
| Autor: | A. H. El Tinay, M. F. Bedri, A. R. Saeed |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
food.ingredient
Pectin food and beverages chemistry.chemical_element Fractionation Calcium Anhydrogalacturonic acid Industrial and Manufacturing Engineering Oxalate chemistry.chemical_compound food chemistry Sodium hydroxide Molar mass distribution Organic chemistry Cultivar Food science Food Science |
| Zdroj: | International Journal of Food Science & Technology. 14:343-349 |
| ISSN: | 1365-2621 0950-5423 |
| DOI: | 10.1111/j.1365-2621.1979.tb00879.x |
| Popis: | Summary Guava pectic substances were fractionated into water soluble, oxalate soluble and sodium hydroxide soluble fractions in two canned guava cultivars as well as in fresh samples treated with calcium chloride. The results indicated that there is a gradual conversion of protopectin into soluble pectin which diffuses into the syrup. Guava pectic substances were characterized for equivalent weight, methoxyl, free carboxyl, esterified carboxyl, degree of esterification, anhydrogalacturonic acid, weight average molecular weight and ash content in the fresh fruit and in the fresh fruit treated with calcium ions for both cultivars. Calcium ions appear to lower free carboxyl acid content and increase the weight average molecular weight of pectin. |
| Databáze: | OpenAIRE |
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