Comparison of acidic and enzymatic pectin extraction from passion fruit peels and its gel properties

Comparison of acidic and enzymatic pectin extraction from passion fruit peels and its gel properties

The influences of extractor concentration, extraction temperature and time on the yield of pectin and degree of esterification (DE) were investigated by the acidic and enzymatic extraction methods. Citric acid and Celluclast were selected as pectin extractors for environmentally friendly reasons. Th...

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Bibliographic Details
Main Authors: Liew, S. Q., N., L. Chin, Yusof, Y. A., Sowndhararajan, K.
Format: Article
Language:English
Published: Wiley Periodicals 2016
Online Access:http://psasir.upm.edu.my/id/eprint/55333/
http://psasir.upm.edu.my/id/eprint/55333/1/Comparison%20of%20acidic%20and%20enzymatic%20pectin%20extraction%20from%20passion%20fruit%20peels%20and%20its.pdf

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