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KMID : 1007520000090020095
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Food Science and Biotechnology
2000 Volume.9 No. 2 p.95 ~ p.98
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Physicochemical Characterization of Pectin extracted from Cheju Mandarin (Citrus unshiu) Peels with chitric Acid
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Kim, Chan Wha
Kim, Dae Hwan/Kim, Dong Gyu/Lee, Do Youn/Kim, Ki Eun
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Abstract
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Pectin was extracted from mature citrus (Citrus unshiu) peels in boiling water with or without the addition of phosphoric acid, citric acid or lactic acid. The extraction yield of pectin was the highest with phosphoric acid (0.75%, 0.1g pectin/g dry peels) for 3 hr extraction. The addition of citric acid (0.75%) and lactic acid (0.75%) did not affect significantly the extraction yield. The addition of citric acid (3%) reduced the methoxyl contents of pectins from 7.2-7.4% to 6.2-6.4%. The methoxyl content, however, was independent of the extraction time regardless of the presence of citric acid. The galacturonic acid content of pectin extracted was reduced from 76.4-79.8% to 71.5-73.8% by the addition of citric acid. The extraction time again did not affect the galacturonic acid content in both presence or absence of citric acid. The molecular weight of pectin extracted with and without citric acid was 80,000-130,000 Da and 130,000-450,000 Da, respectively. Therefore, the addition of citric acid reduced the molecular weight of pectin. In addition, the molecular weight of pectin decreased regardless of the presence of citric acid as extraction time increased.
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