Extraction, structure, and emulsifying properties of pectin from potato pulp

Volume: 244, Pages: 197 - 205
Published: Apr 1, 2018
Abstract
Effects of HCl, H2SO4, HNO3, citric acid, and acetic acid on the yield, structure, and emulsifying properties of potato pectins were investigated. Results showed that the highest yield (14.34%) was obtained using citric acid, followed by HNO3 (9.83%), HCl (9.72%), H2SO4 (8.38%), and acetic acid (4.08%). The degrees of methylation (37.45%) and acetylation (15.38%), protein content (6.97%), and molecular weight (3.207 × 105 g/mol) were the highest...
Paper Details
Title
Extraction, structure, and emulsifying properties of pectin from potato pulp
Published Date
Apr 1, 2018
Volume
244
Pages
197 - 205
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