Optimization of pectin extraction from banana peels with citric acid by using response surface methodology
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- 作者：Tú ; lio Í ; talo S. Oliveira1 ; tulioufc@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Morsyleide F. Rosa2 ; morsyleide.rosa@embrapa.br" class="auth_mail" title="E-mail the corresponding author ; Fabio Lima Cavalcante1 ; fabiolima2008@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Paulo Henrique F. Pereira ; Graham K. Moates ; Nikolaus Wellner ; Selma E. Mazzetto1 ; selma@ufc.br" class="auth_mail" title="E-mail the corresponding author ; Keith W. Waldron ; Henriette M.C. Azeredo2 ; henriette.azeredo@embrapa.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Polysaccharides ; Biopolymers ; Response surface methodology ; Banana ; Pectin
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 May 2016
- 年：2016
- 卷：198
- 期：Complete
- 页码：113-118
- 全文大小：502 K
文摘
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Pectins were extracted from banana peels with citric acid.
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A central composite design was used, with 3 variables: pH, temperature, and time.
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Harsh temperature and pH enhanced yield, but decreased degree of methoxylation.
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The optimum conditions were defined as 87 °C, 160 min, pH 2.0.