Yapo Beda M
UFR-Sciences et Technologie des Aliments, Abobo-Adjamé Université, 02 BP 801, Abidjan 02, Côte d'Ivoire.
Bioresour Technol. 2009 Jun;100(12):3147-51. doi: 10.1016/j.biortech.2009.01.039. Epub 2009 Feb 28.
An environment-friendly procedure, allowing the extraction of safe pectin products with good functional properties from yellow passion fruit by-product, was developed using two natural acid extractants, namely, pure lemon juice and citric acid solvent. The results show that both of them solubilise, from cell wall material, pectins characterised by high galacturonic acid content (64-78% w/w), degree of esterification (52-73), viscosity-average molecular weight (70-95 kDa) and capable of forming gels in the presence of high soluble solids (sucrose) content and acid. However, compared to pure citric acid solvents, lemon natural juice and its concentrate isolate, under similar extraction conditions, pectins of superior quality characteristics, i.e., higher galacturonic acid content, degree of esterification, viscosity-average molecular weight and gelling power.
开发了一种环境友好型方法，该方法使用两种天然酸萃取剂（即纯柠檬汁和柠檬酸溶剂）从黄百香果副产物中提取具有良好功能特性的安全果胶产品。结果表明，它们都能从细胞壁材料中溶解出具有高半乳糖醛酸含量（64-78% w/w）、酯化度（52-73）、粘均分子量（70-95 kDa）且在高可溶性固形物（蔗糖）含量和酸存在下能够形成凝胶的果胶。然而，与纯柠檬酸溶剂相比，在相似的提取条件下，柠檬天然汁及其浓缩分离物所提取的果胶具有更优异的品质特性，即更高的半乳糖醛酸含量、酯化度、粘均分子量和胶凝能力。
