Effects of Molecular Weight and Degree of Esterification of Soluble Soybean Polysaccharide on the Stability of Casein under Acidic Conditions [PDF]
Foods, 2021 The effects of molecular weight (MW) and degree of esterification (DE) of soluble soybean polysaccharide (SSPS) on the stability of casein under acidic conditions were investigated. The ability of SSPS to stabilize casein was characterized by the content
Hao Tian +6 more
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Acid-catalyzed transformation of orange waste into furfural: the effect of pectin degree of esterification [PDF]
Bioresources and BioprocessingThe transformation of biomasses from agro-industrial waste can significantly impact the production of green chemicals from sustainable resources. Pectin is a biopolymer present in lignocellulosic biomass as Orange Peel Waste (OPW) and has possibilities ...
Eva E. Rivera-Cedillo +5 more
doaj +4 more sources
Controlling the Degree of Esterification of Citrus Pectin for Demanding Applications by Selection of the Source. [PDF]
ACS Omega, 2017 Analyzed by a quantitative method based on diffuse reflectance infrared Fourier transform spectroscopy, pectins extracted from different regions (outer skin, peel, and waste) of citrus fruits (red orange, lemon, and grapefruit) via microwave-assisted hydrodiffusion show significant variations.
Ciriminna R +7 more
europepmc +7 more sources
Frontiers in Nutrition, 2022 Pectic-polysaccharides are considered as one of the most abundant bioactive components in okra, which possess various promising health-promoting effects.
Wei Li +7 more
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The degree of esterification influences the bioactivity of pectic polysaccharides isolated from <i>Lithocarpus litseifolius</i>. [PDF]
Food Chem XPectic polysaccharides are the mainly bioactive components in Lithocarpus litseifolius (sweet tea) leaves. Nevertheless, owing to their diverse and complex chemical structures, the detailed structure-function relationships (SFR) of pectic polysaccharides from sweet tea (STP) are still unclear.
Huang YJ +9 more
europepmc +4 more sources
Pectin Esterification Degree in the Bioavailability of Non-heme Iron in Women
Biological Trace Element Research, 2017 Pectins are a type of soluble fiber present in natural and processed foods. Evidence regarding the effect of esterification degree of pectins on iron absorption in humans is scarce. In the present study, the effect of pectins with different degrees of esterification on non-heme iron absorption in women was evaluated. A controlled experimental study was
Fernando Pizarro +2 more
exaly +5 more sources
Basic Physicochemical Properties of Pectin from Underutilized Chili Peppers Subjected to Different Heating Regimes [PDF]
FoodsBrown Jalapeno peppers (BPs) are accidentally harvested and discarded at different points of the postharvest handling and processing lines because they are not visually attractive to consumers. Water-, chelator-, and alkali-soluble pectins (WSP, CSP, and
Olivia Patricia Ramos-Aguilar +11 more
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Response Surface Methodology and Artificial Neural Networks (ANNs) (RSM) Pectin Extraction from Banana Peel: A Modeling and Optimization Approach [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2022 In the present study, the extraction of pectin from the banana peel (Musa sp.) was optimized using an artificial neural network and response surface methodology on the yield and degree of esterification obtained using microwave-assisted extraction ...
Ermias Girma
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Heliyon, 2021 Colombia is one of the major producers and exporters of banana Musa paradisiaca. Its consumption is high then its agro-industrial wastes are important source to extract pectin.
David Arias +3 more
doaj +1 more source
British Journal of Pharmacy, 2023 This study focuses on the optimisation of pectin thiolation using L-cysteine and assesses the impact of the degree of esterification (DE), polymer to L-cysteine ratio, and concentrations of conjugating reagents on the total and free thiol content of both
Jack Phillip Brown +2 more
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