Structural Characteristics of Pumpkin Pectin Extracted by Microwave Heating
- Authors
- Yoo, Sang-Ho; Lee, Byeong-Hoo; Lee, Heungsook; Lee, Suyong; Bae, In Young; Lee, Hyeon Gyu; Fishman, Marshall L.; Chau, Hoa K.; Savary, Brett J.; Hotchkiss, Arland T., Jr.
- Issue Date
- Nov-2012
- Publisher
- WILEY
- Keywords
- intrinsic viscosity; microwave extraction; molecular weight; pumpkin pectin
- Citation
- JOURNAL OF FOOD SCIENCE, v.77, no.11, pp.C1169 - C1173
- Indexed
- SCIE
SCOPUS
- Journal Title
- JOURNAL OF FOOD SCIENCE
- Volume
- 77
- Number
- 11
- Start Page
- C1169
- End Page
- C1173
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/164339
- DOI
- 10.1111/j.1750-3841.2012.02960.x
- ISSN
- 0022-1147
- Abstract
- To improve extraction yield of pumpkin pectin, microwave heating was adopted in this study. Using hot acid extraction, pumpkin pectin yield decreased from 5.7% to 1.0% as pH increased from pH 1.0 to 2.0. At pH 2.5, no pectin was recovered from pumpkin flesh powder. After a pretreatment at pH 1.0 and 25 degrees C for 1 h, pumpkin powder was microwave-extracted at 120 degrees C for 3 min resulting in 10.5% of pectin yield. However, premicrowave treatment at 60 degrees C for 20 min did not improve extraction yield. When microwave heating at 80 degrees C for 10 min was applied after premicrowave treatment, final pectin yield increased to 11.3%. When pH was adjusted to 2.0, the yield dropped to 7.7% under the same extraction conditions. Molecular shape and properties as well as chemical composition of pumpkin pectin were significantly affected depending on extraction methods. Galacturonic acid content (51% to 58%) of pumpkin pectin was lower than that detected in commercial acid-extracted citrus pectin, while higher content of neutral sugars and acetyl esters existed in pumpkin pectin structure. Molecular weight (M-w) and intrinsic viscosity (eta(w)) determined for microwave-extracted pumpkin pectins were substantially lower than acid-extracted pectin, whereas polydispersity was greater. However, microwave-extracted pectin at pH 2.0 had more than 5 times greater M-w than did the pectin extracted at pH 1.0. The eta(w) of microwave-extracted pectin produced at pH 2.0 was almost twice that of other microwave-extracted pectins, which were comparable to that of acid-extracted pectin. These results indicate that extraction yield of pumpkin pectin would be improved by microwave extraction and different pectin structure and properties can be obtained compared to acid extraction.
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