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KMID : 1024420120160040403
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Food Engineering Progress
2012 Volume.16 No. 4 p.403 ~ p.407
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Physicochemical Properties of Pectins Extracted from Pumpkin Peel
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Lee Young-Me
Kim Seug-Ki
Park Ji-Won
Auh Joong-Hyuck
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Abstract
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Pectins were isolated from pumpkin peel with hot-acid extraction method and the physicochemical properties were determined including molecular weight distribution, galacturonic acid content, degree of methylation & acetylation and bile acid binding capacity in vitro. Pumpkin peel contained higher dietary fiber (16%) compared to the pumpkin flesh. Pectins prepared from pumpkin peel had 53% of galacturonic acid, whereas showed relatively higher degree of methylation (86.5%) with some degree of acetylation as well, which was distinct from commercial citrus peel pectin. In addition, bile acid binding capacity of pumpkin peel pectins was investigated in vitro and around 9% of taurocholic acid was bound in a model system, which indicated the possible health promoting effect of pumpkin dietary fiber.
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KEYWORD
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physicochemical properties, pectin, pumkin peel
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