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Characterisation of gold kiwifruit pectin isolated by enzymatic treatment
Author(s) -
Yuliarti Oni,
MatiaMerino Lara,
Goh Kelvin T.,
Mawson John,
Brennan Charles
Publication year - 2012
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.1365-2621.2011.02887.x
Subject(s) - pectin , chemistry , food science , enzyme , polysaccharide , pectin lyase , yield (engineering) , sugar , protease , composition (language) , molar mass distribution , biochemistry , rheology , chromatography , pectinase , organic chemistry , materials science , linguistics , philosophy , metallurgy , composite material , polymer
Summary Pectin was extracted from gold kiwifruit by four commercial enzyme preparations (Celluclast 1.5 L, Cytolase CL, Cellulyve TR 400 and NS33048). The chosen enzymes were used either in single or in combination, with and without protease addition. The recovered pectin was characterised and compared for the yield, total nonstarch polysaccharide and neutral sugar composition, protein and ash, pectin, molecular weight distribution and the viscosity. Results indicated that enzyme‐extracted gold kiwifruit pectin was rich in galacturonic acid. Purified pectin yield, and their physicochemical composition and rheological property (viscosity), was significantly affected by the type of enzyme used. The pectin extracted by Celluclast 1.5 L demonstrated to be the most viscous and recorded the highest in molecular weight ( M w ) (1.65 × 10 6 g mol –1 ) compared with the other extracts. The extract M w and their distribution were discussed and related to their viscosity behaviour.