Optimization of pectin extraction from pistachio green hull as a new source

Volume: 173, Pages: 107 - 113
Published: Oct 1, 2017
Abstract
In this paper, the influence of pH (0.5-2.5), temperature (50-90°C), extraction time (30-150min) and liquid/solid ratio (10-50v/w) on the acidic extraction yield and degree of esterification (DE) of pistachio green hull pectin were studied by using central composite design. The results indicated that the yield and DE of pectin ranged from 7.31 to 19.02% and 26.00 to 53.01%, respectively. The optimization of pectin extraction condition showed...
Paper Details
Title
Optimization of pectin extraction from pistachio green hull as a new source
Published Date
Oct 1, 2017
Volume
173
Pages
107 - 113
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