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KMID : 1134819960250040659
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 4 p.659 ~ p.664
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Properties of Pectin Extracted from By - product in Citrus Processing
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Park Yong-Kon
Kang Yoon-Han
Cha Hwan-Soo
Kim Heung-Man
Seog Ho-Moon
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Abstract
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The amount and characteristics of pectin in the albedo and flavedo layers of the citrus peels, and those of the pulp were investigated. Alcohol insoluble solid(AIS) content was the highest in albedo layer(18.1%), and the lowest in pulp(5.7%). The pulp and the albedo layer showed a potential pectin sources as containing pectins of 40.5% and 35.2% of the total polysaccharides of the pulp and the albedo layer, respectively. Total pectin contents were about 30% of the AIS and showed comparatively constant values among the byproducts. Hydrochloric acid soluble pectin contents were the hightest in the flavedo layer, 14.0%, and the lowest in the pulp, 4.4%. Over 90% of the total pectin could be extracted after 60min with 0.05N HCI at 85℃. Microwave treatment reduced the extraction time significantly ; a comparable extraction yield was acquired after 10min with microwave treatment. The degree of esterification of the extracted pectin also increased with microwave treatment. Neutral sugars in the hydrolysate of the pectin were rhamnose, arabinose, galactose, glucose and xylose. No differences in molecular weight distribution of the pectin were found between the albedo and flavedo layers. Pectin of the pulp showed different molecular weight distribution from that of the peels.
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KEYWORD
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citrus processing, byproduct, alcohol insoluble solid, pectin
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