Effect of sterilization on the degree of esterification, FTIR analysis, and antibacterial activity of durian-rind pectin

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Effect of sterilization on the degree of esterification, FTIR analysis, and antibacterial activity of durian-rind pectin

Pectin is a common food ingredient used as a rheology modifier and recently recognized as an emerging bioactive compound. Degree of esterification (DE) and molecular weight (MW) are important determinants of its bioactivity. This study evaluated the effect of moist heat sterilization (121 °C, 15 min...

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Bibliographic Details
Main Authors:	Rahmawati, Inas Suci, Kusumaningrum, Harsi Dewantari, Yuliana, Nancy Dewi
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2022
Online Access:	http://journalarticle.ukm.my/21019/ http://journalarticle.ukm.my/21019/1/SBL%2013.pdf

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