Results 11 to 20 of about 25,044 (226)

The Effect of Concentration of Citric Acid Solution on Extraction of Pectin from Watermelon Albedo

Kovalen: Jurnal Riset Kimia, 2021
Watermelon albedo or the white flesh of watermelon rind contains pectin with high enough content. In this study was conducted the extraction of pectin from watermelon albedo by the liquid-solid extraction method.
Tifa Paramitha, Tika Paramitha
doaj   +1 more source

Complete Utilization of the Major Carbon Sources Present in Sugar Beet Pulp Hydrolysates by the Oleaginous Red Yeasts Rhodotorula toruloides and R. mucilaginosa

Journal of Fungi, 2021
Agro-industrial residues are low-cost carbon sources (C-sources) for microbial growth and production of value-added bioproducts. Among the agro-industrial residues available, those rich in pectin are generated in high amounts worldwide from the sugar ...
Luís C. Martins, Margarida Palma, Angel Angelov, Elke Nevoigt, Wolfgang Liebl, Isabel Sá-Correia   +5 more
doaj   +1 more source

Characterization of Two Novel Rumen-Derived Exo-Polygalacturonases: Catalysis and Molecular Simulations

Microorganisms, 2023
Pectinases are a series of enzymes that degrade pectin and have been used extensively in the food, feed, and textile industries. The ruminant animal microbiome is an excellent source for mining novel pectinases.
Qian Deng, Xiaobao Sun, Deying Gao, Yuting Wang, Yu Liu, Nuo Li, Zhengguang Wang, Mingqi Liu, Jiakun Wang, Qian Wang   +9 more
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Simulated digestion, dynamic changes during fecal fermentation and effects on gut microbiota of Avicennia marina (Forssk.) Vierh. fruit non-starch polysaccharides

Food Chemistry: X, 2022
Grey mangrove (Avicennia marina (Forssk.) Vierh.) fruit is a traditional folk medicine and health food consumed in many countries. In this study, its polysaccharides (AMFPs) were obtained and analyzed by chemical and instrumental methods, with the ...
Qingxia Yuan, Kunling Lv, Jinwen Huang, Shujing Sun, Ziyu Fang, Hongjie Tan, Hong Li, Dan Chen, Longyan Zhao, Chenghai Gao, Yonghong Liu   +10 more
doaj   +1 more source

Isolation and Characterization of Pectin from Waste of “Raja Nangka” Banana Peels (Musa acuminata (AAA cv))

EduChemia, 2020
Raja nangka banana peel contains pectin (10-21%), lignin (6-12%), and galacturonic acid. Pectin is a D-galacturonic acid polymer which connected with the β-1,4-glycosidic bond.
Mardiana Prasetyani Putri, Prima Agusti Lukis, Leny Putri Mawarni   +2 more
doaj   +1 more source

Isolation of new racemic sugar (D/L galacturonic acid) from leaves of Paederia foetida Linn. [PDF]

, 2011
New racemic sugars (D/L galacturonic acid) were isolate from the leaves of Paederia foetida Linn by the column chromatography.
Hans Raj Bhatt, Kamaruz Zaman, Md. Ali, Udaya Pratap Singh, Vikas Kumar, Yadav Pankajkumar S   +5 more
core   +2 more sources

Structural and Rheological Properties of Pectins Extracted from Industrial Sugar Beet By-Products

Molecules, 2019
In this work, the efficient extraction of pectin from sugar beet by-products (pressed, ensiled and dried pulp), by using an acid method or a commercial cellulose, is accomplished.
M. Teresa Pacheco, Mar Villamiel, Rodrigo Moreno, F. Javier Moreno   +3 more
doaj   +1 more source

Comparative Characterization and Immunomodulatory Activities of Polysaccharides Extracted from the Radix of Platycodon grandiflorum with Different Extraction Methods

Molecules, 2022
Platycodon grandiflorum is an edible and medicinal plant, and polysaccharides are one of its important components. To further improve the utilization rate of P. grandiflorum, we investigated the effects of four different extraction methods, including hot
Wanwan Xiao, Pingfan Zhou, Xiaoshuang Wang, Ruizhi Zhao, Yan Wang   +4 more
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Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels [PDF]

, 2018
Aim of the present study was to investigate the impact of different demethoxylation methods and the co-occuring side effects on the molecular properties and structure formation in pectin gels.
Drusch, Stephan, Einhorn-Stoll, Ulrike, Kastner, Hanna   +2 more
core   +1 more source

Basidiomycotic Yeast Cryptococcus diffluens Converts l-Galactonic Acid to the Compound on the Similar Metabolic Pathway in Ascomycetes

Fermentation, 2019
(1) Background: It has been shown that d-galacturonic acid is converted to l-galactonic acid by the basidiomycotic yeast, Cryptococcus diffluens. However, two pathways are hypothesized for the l-galactonic acid conversion process in C. diffluens. One is
Takeo Matsubara, Michihiko Kataoka, Masao Kishida   +2 more
doaj   +1 more source