Structural Characteristics of Pumpkin Pectin Extracted by Microwave Heating
DC Field | Value | Language |
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dc.contributor.author | Yoo, Sang-Ho | - |
dc.contributor.author | Lee, Byeong-Hoo | - |
dc.contributor.author | Lee, Heungsook | - |
dc.contributor.author | Lee, Suyong | - |
dc.contributor.author | Bae, In Young | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.contributor.author | Fishman, Marshall L. | - |
dc.contributor.author | Chau, Hoa K. | - |
dc.contributor.author | Savary, Brett J. | - |
dc.contributor.author | Hotchkiss, Arland T., Jr. | - |
dc.date.accessioned | 2022-07-16T13:00:57Z | - |
dc.date.available | 2022-07-16T13:00:57Z | - |
dc.date.created | 2021-05-12 | - |
dc.date.issued | 2012-11 | - |
dc.identifier.issn | 0022-1147 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/164339 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | WILEY | - |
dc.title | Structural Characteristics of Pumpkin Pectin Extracted by Microwave Heating | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.doi | 10.1111/j.1750-3841.2012.02960.x | - |
dc.identifier.scopusid | 2-s2.0-84869886894 | - |
dc.identifier.wosid | 000312552200031 | - |
dc.identifier.bibliographicCitation | JOURNAL OF FOOD SCIENCE, v.77, no.11, pp.C1169 - C1173 | - |
dc.relation.isPartOf | JOURNAL OF FOOD SCIENCE | - |
dc.citation.title | JOURNAL OF FOOD SCIENCE | - |
dc.citation.volume | 77 | - |
dc.citation.number | 11 | - |
dc.citation.startPage | C1169 | - |
dc.citation.endPage | C1173 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | RHAMNOGALACTURONAN-II | - |
dc.subject.keywordPlus | PLANT-CELL | - |
dc.subject.keywordPlus | IN-VITRO | - |
dc.subject.keywordPlus | WALLS | - |
dc.subject.keywordPlus | POLYSACCHARIDES | - |
dc.subject.keywordPlus | CHAINS | - |
dc.subject.keywordPlus | FORMS | - |
dc.subject.keywordPlus | ESTER | - |
dc.subject.keywordAuthor | intrinsic viscosity | - |
dc.subject.keywordAuthor | microwave extraction | - |
dc.subject.keywordAuthor | molecular weight | - |
dc.subject.keywordAuthor | pumpkin pectin | - |
dc.identifier.url | https://ift.onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2012.02960.x | - |
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