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Extraction and Physicochemical Characterization of Pectin from Sunflower Head Residues
Author(s) -
MIYAMOTO A.,
CHANG K.C.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb06878.x
Subject(s) - pectin , chemistry , sunflower , sodium hexametaphosphate , extraction (chemistry) , rhamnose , chromatography , arabinose , ethanol precipitation , yield (engineering) , water extraction , food science , biochemistry , sodium , organic chemistry , polysaccharide , xylose , fermentation , horticulture , biology , materials science , metallurgy
Pectin was isolated from sunflower head residues, using 0.75% sodium hexametaphosphate extraction followed by acid precipitation. The yield of pectin was7.3% of the head residues. The isolated pectin contained 89.2% anhydrogalacturonic acid, 2% acetyl ester, and 4.2% neutral sugars, which were mainly rhamnose and glucose. The degree of methylation was 38.5%. The pectin had a high viscosity (527 cp at 1% level) at pH 3 and a high water‐holding capacity (57g water/g organic matter). The peak molecular mass of the sunflower pectin was > 523,000 daltons.