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Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design

Paper ID Volume ID Publish Year Pages File Format Full-Text
19537 43073 2010 6 PDF Available
Title
Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design
Abstract

The effect of time (1 and 4 h), pH (2.0 and 2.5) and temperature (80 and 90 °C) on yield and degree of esterification (DE) of durian rind pectin was investigated. The yield and DE of the extracted pectin ranged from 2.1 to 10.3% (w/w, based on dry weight of durian rind) and 45.6–64.8% respectively. Yield was significantly affected by time, temperature and pH, and interactions between temperature and pH, and heating time and pH. DE was significantly affected by heating time and pH, and interactive effects of temperature and pH, and heating time and pH. The extraction yield was not related to DE. By considering pectin yield and DE, the acid extraction of durian rind pectin at 80 °C, for 4 h and at pH 2.5 could be suitable.

Keywords
Durian rind pectin; Yield; Degree of esterification; Experimental design; Regression model
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 88, Issues 2–3, June–September 2010, Pages 209–214
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
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Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
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Any Questions? feel free to contact us