K Nn mK - Amecamex.org.mx

FSB1-2004
Food Science and Biotechnology in Developing Countries
Table 2. Molecular weight of the different pectin
Sample Molecular weight Yield of pectin (%) % Moisture
Pectin of albedo 89 000 D 0.28 87.5 ± 1
Pectin of flavedo
Pectin of rind
completes
Pectin of albedo
(extraction in citric
acid)
Conclusion:
52 000 D 0.14 72.8 ± 3.5
110 000 D 0.29 85.4 ± 0.32
107 000 D 23 86.5 ± 0.52
1. The best conditions of extraction of the soluble pectin in the fruit of maracuya
were 20 minutes of cooking time with a washing ratio (w/v) 1:3; highest yields
were obtained with rind.
2. The insoluble pectin yield from fibers could be increased by using citric acid at 0,5
% concentration with 40 minutes cooking time.
3. The pectin obtained with the different treatments displayed characteristics similar
to those of citric pectin, were of high molecular weight and high methoxyl pectin.
References:
1. Ruggiero, C. Colheita. In: RUGGIERO, C. 1987. Maracujá. Ribeirão Preto: Legis
Summa, p.167-72.
2. Segura Ceniceros E.P., Ilyina A., Contreras Esquivel J.C., 2003. Entrapment Of
Enzymes In Natural Polymer Extracted From Residue Of Food Industry:
Preparation Methods, Partial Characterization And Possible Application. Moscow
University Chemistry Bulletin, Vol.44 (1) p. 84.
3. Betty Matsuhiro, Maria Jose Rubio. 2001. Chemical Modification of lemon pectin.
Boletin de la Sociedad Chilena de Química. V 46 (4) p. 1-9
4. Thakur, BR, Singh, RK, Handa, AK. 1997. Chemistry and uses of pectin. A
review. Crit. Rev. Food Sci. Nutr.· 37(1), 47-73.
5. J.C Contreras-Esquivel. 1997 Revisión: Extracción microbiológica y enzimática
de pectina. 47(3) 208-216.
6. M.A. Ceniceros-Reyes, E. Zúñiga-Violante. 2001 Preparación de fibra de pectina
a partir de residuos de jícama y maracuyá. Memorias del XIII Encuentro Nacional
de la AMIDIQ: 21-23.
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