Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum
The cell wall composition of Japanese plums (Prunus salicina) at six developmental stages was previously evaluated (Ponce et al., J. Agric. Food Chem. 2010, 58, 2562-2570). This fruit is an interesting source of pectins, polysaccharides of valuable functionality for pharmaceutical and food formulati...
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2012
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| 024 | 7 | |2 cas |a pectin, 9000-69-5; water, 7732-18-5; pectin; Pectins; Plant Extracts; Water | |
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| 100 | 1 | |a Basanta, M.F. | |
| 245 | 1 | 0 | |a Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum |
| 260 | |c 2012 | ||
| 270 | 1 | 0 | |m Stortz, C.A.; Departamento de Química Orgánica-CIHIDECAR, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina; email: stortz@qo.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a The cell wall composition of Japanese plums (Prunus salicina) at six developmental stages was previously evaluated (Ponce et al., J. Agric. Food Chem. 2010, 58, 2562-2570). This fruit is an interesting source of pectins, polysaccharides of valuable functionality for pharmaceutical and food formulations. In the present work it was investigated how the different conditions for the aqueous extraction of pectins from Japanese plums affect the yield as well as their chemical and rheological characteristics. It has been determined that extraction with water at room temperature for periods longer than 2 h did not produce additional increment of yield (12%) but decreased the average molecular weights of the extracted pectins. Pectins with a degree of methylation ≈40% with high viscosity in water and with adequate molecular weights (≈72,000) were obtained. Conversely, utilization of boiling water for extraction increased considerably the yields (33-38%) but the extracted pectins showed significant lower viscosity in water in spite of their higher molecular weights. The poorer thickening ability was associated to the lower proportion of arabinose residues present in the hairy regions of the pectin macromolecules extracted by hot water, which led the polymers to interact more transiently in a 2% w/v water solution. © 2012 Elsevier Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: This work was supported by grants from University of Buenos Aires, Agencia Nacional de Promoción Científica y Tecnológica de la República Argentina (ANPCyT) and CONICET . M.F.B. is a recipient of a Fellowship from CONICET, whereas N.M.A.P., A.M.R. and C.A.S. are Research Members of the same Institution. The authors are indebted to Ing. Agr. María D. Raffo for the collection of the plums. | ||
| 593 | |a Departamento de Química Orgánica-CIHIDECAR, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a FLOW BEHAVIOR |
| 690 | 1 | 0 | |a JAPANESE PLUM |
| 690 | 1 | 0 | |a PECTINS |
| 690 | 1 | 0 | |a VISCOSITY |
| 690 | 1 | 0 | |a WATER EXTRACTION |
| 690 | 1 | 0 | |a AQUEOUS EXTRACTION |
| 690 | 1 | 0 | |a AVERAGE MOLECULAR WEIGHT |
| 690 | 1 | 0 | |a BOILING WATER |
| 690 | 1 | 0 | |a CELL WALL COMPOSITION |
| 690 | 1 | 0 | |a DEGREE OF METHYLATIONS |
| 690 | 1 | 0 | |a DEVELOPMENTAL STAGE |
| 690 | 1 | 0 | |a EXTRACTION TIME |
| 690 | 1 | 0 | |a FLOW BEHAVIORS |
| 690 | 1 | 0 | |a HIGH VISCOSITIES |
| 690 | 1 | 0 | |a HOT WATER |
| 690 | 1 | 0 | |a JAPANESE PLUM |
| 690 | 1 | 0 | |a PECTINS |
| 690 | 1 | 0 | |a RHEOLOGICAL CHARACTERISTICS |
| 690 | 1 | 0 | |a ROOM TEMPERATURE |
| 690 | 1 | 0 | |a WATER EXTRACTION |
| 690 | 1 | 0 | |a WATER SOLUTIONS |
| 690 | 1 | 0 | |a ALKYLATION |
| 690 | 1 | 0 | |a MOLECULAR WEIGHT |
| 690 | 1 | 0 | |a VISCOSITY |
| 690 | 1 | 0 | |a SOLVENT EXTRACTION |
| 690 | 1 | 0 | |a PRUNUS |
| 690 | 1 | 0 | |a PRUNUS DOMESTICA |
| 690 | 1 | 0 | |a PRUNUS SALICINA |
| 690 | 1 | 0 | |a PECTIN |
| 690 | 1 | 0 | |a PLANT EXTRACT |
| 690 | 1 | 0 | |a WATER |
| 690 | 1 | 0 | |a CELL WALL |
| 690 | 1 | 0 | |a CHEMISTRY |
| 690 | 1 | 0 | |a FLOW KINETICS |
| 690 | 1 | 0 | |a FRUIT |
| 690 | 1 | 0 | |a PRUNUS |
| 690 | 1 | 0 | |a SIZE EXCLUSION CHROMATOGRAPHY |
| 690 | 1 | 0 | |a TEMPERATURE |
| 690 | 1 | 0 | |a TIME |
| 690 | 1 | 0 | |a CELL WALL |
| 690 | 1 | 0 | |a CHROMATOGRAPHY, GEL |
| 690 | 1 | 0 | |a FRUIT |
| 690 | 1 | 0 | |a PECTINS |
| 690 | 1 | 0 | |a PLANT EXTRACTS |
| 690 | 1 | 0 | |a PRUNUS |
| 690 | 1 | 0 | |a RHEOLOGY |
| 690 | 1 | 0 | |a TEMPERATURE |
| 690 | 1 | 0 | |a TIME FACTORS |
| 690 | 1 | 0 | |a WATER |
| 700 | 1 | |a Ponce, N.M.A. | |
| 700 | 1 | |a Rojas, A.M. | |
| 700 | 1 | |a Stortz, C.A. | |
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