Development of complete hydrolysis of pectins from apple pomace
PBN-AR
Instytucja
Wydział Technologii Żywności (Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie)
Informacje podstawowe
Główny język publikacji
en
Czasopismo
Food Chemistry
ISSN
0308-8146
EISSN
Wydawca
DOI
URL
Rok publikacji
2015
Numer zeszytu
Strony od-do
675-680
Numer tomu
172
Identyfikator DOI
Liczba arkuszy
0.5
Słowa kluczowe
en
Apple pectin, enzymatic hydrolysis, chemical hydrolysis, galacturonic acid, pectin neutral sugar
Streszczenia
Język
en
Treść
Enzymatically extracted pectins have a more complex structure than those obtained by conventional methods. As a result, they are less susceptible to hydrolysis, which makes the precise determination of their composition difficult. The aim of the study was to develop a method of complete hydrolysis of enzymatically extracted apple pectins. Substrates were pectins isolated from apple pomace by the use of xylanase and multicatalytic preparation Celluclast and apple pomace. Hydrolysis was performed by a chemical method with 2 M TFA at 100 °C and 120 °C and a combined acidic/enzymatic method. After hydrolysis, the contents of galacturonic acid and neutral sugars were measured by HPLC. Complete hydrolysis of polygalacturonic acid occurred after 2.5 h incubation with 2 M TFA at 120 °C. The efficient hydrolysis of neutral sugars in pectins was performed with 2 M TFA at 100 °C for 2.5 h. Monomers most susceptible to concentrated acid were rhamnose, mannose and arabinose.
Inne
System-identifier
UR5f782077af3b4a37bf082669c6840c41
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