Extraction and characterization of pectin from passion fruit peels
The influence of pH and extraction time on pectin yield and composition was studied in a citric acid extraction process. The pectin yield and degree of esterification (DE) of the extracted pectin ranged from 2.25 to 14.60% and 41.67 to 67.31% respectively. It was found that extraction pH was the mos...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37593/1/37593.pdf http://psasir.upm.edu.my/id/eprint/37593/ http://www.sciencedirect.com/science/article/pii/S2210784314000345 |
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