Premium
Fractionation of water insoluble solids and extraction of pectins from residues of juice‐extracted satsuma mandarin fruit by wet grinding
Author(s) -
FUJIO Y.,
FURUTA S.
Publication year - 1989
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1989.tb00664.x
Subject(s) - chemistry , pectin , fractionation , extraction (chemistry) , raw material , chromatography , fraction (chemistry) , residue (chemistry) , food science , biochemistry , organic chemistry
Summary The waste biomass residue from satsuma mandarin juice production was extracted by wet‐fine grinding and separated by centrifugation into insoluble and soluble fractions. The insoluble material was wet‐screened into four fractions and analysed for crude fibre and total hydrolysable sugars. Crude fibre was almost exclusively in fractions containing particles over 50 μm, comprising about 65% of the insoluble material; this could provide a raw material high in crude fibre. The remaining insoluble fraction was almost devoid of crude fibre. The soluble extract contained up to 63% of the total pectic substances with very similar methoxyl contents and degree of esterification, but double the viscometric molecular weight of a standard citrus pectin. The method provides an alternative to that of hot acid extraction.