TY - JOUR
T1 - Sunflower Head Residue Pectin Extraction as Affected by Physical Conditions
AU - CHANG, K. C.
AU - DHURANDHAR, N.
AU - YOU, X.
AU - MIYAMOTO, A.
PY - 1994/11
Y1 - 1994/11
N2 - Effects of extraction pH, temperature, and time on yield and quality of pectin from sunflower heads (Interstate cultivar) were investigated. The low‐methoxyl pectin was extracted, using 0.75% sodium hexametaphosphate at pH 3, 4, and 5 and at 75, 85, and 95°for 20, 40, and 60 min, respectively. Yield, molecular mass, and firmness of jellies of the pectins were determined. Three‐way statistical analysis on yield, molecular mass and gel firmness showed strong interactions among pH, temperature and time. Highest yields were obtained at pH 5, 95°for 20 min and pH 4, 85°for 40 min. Pectin extracted for 40 min at pH 3 and 4 and at 85°and 75°C, respectively, had the highest molecular mass. Gel firmness of sunflower pectin prepared at pH 5.4 was higher than that of a commercial citrus pectin.
AB - Effects of extraction pH, temperature, and time on yield and quality of pectin from sunflower heads (Interstate cultivar) were investigated. The low‐methoxyl pectin was extracted, using 0.75% sodium hexametaphosphate at pH 3, 4, and 5 and at 75, 85, and 95°for 20, 40, and 60 min, respectively. Yield, molecular mass, and firmness of jellies of the pectins were determined. Three‐way statistical analysis on yield, molecular mass and gel firmness showed strong interactions among pH, temperature and time. Highest yields were obtained at pH 5, 95°for 20 min and pH 4, 85°for 40 min. Pectin extracted for 40 min at pH 3 and 4 and at 85°and 75°C, respectively, had the highest molecular mass. Gel firmness of sunflower pectin prepared at pH 5.4 was higher than that of a commercial citrus pectin.
KW - gel firmness
KW - low methoxyl
KW - pectin extraction
KW - sunflower head
UR - http://www.scopus.com/inward/record.url?scp=84986528188&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1994.tb14677.x
DO - 10.1111/j.1365-2621.1994.tb14677.x
M3 - Article
AN - SCOPUS:84986528188
SN - 0022-1147
VL - 59
SP - 1207
EP - 1210
JO - Journal of food science
JF - Journal of food science
IS - 6
ER -