Results 11 to 20 of about 75,700 (314)
Production and Characterization of Pectin by Acid Extraction Method from Orange Peels Waste Using Response Surface Methodology (RSM) [PDF]
International Journal of Industry and Sustainable Development, 2022 Egypt produces orange fruits about 72.3% of the total production of citrus fruits with approximately 3.42 million tons. Orange peels are the major source of commercial pectin.
Mohamed Abd El-Latef +8 more
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Pectin Methylesterases and Pectin Dynamics in Pollen Tubes [PDF]
The Plant Cell, 2005 Pectic polysaccharides are an essential component of the primary plant cell wall. They are particularly prominent in pollen tubes, where they control the structure and yielding characteristics of the cell wall at the growing apex of these rapidly expanding cells. The properties of pectin meshworks,
Maurice, Bosch, Peter K, Hepler
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Effect of solid loading on the behaviour of pectin-degrading enzymes
Biotechnology for Biofuels, 2021 Background Pectin plays a role in the recalcitrance of plant biomass by affecting the accessibility of other cell wall components to enzymatic degradation.
Fan Li, Loïc Foucat, Estelle Bonnin
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Pectin Conformation in Solution [PDF]
The Journal of Physical Chemistry B, 2018 The interplay of degree of methylesterification (DM), pH, temperature, and concentration on the macromolecular interactions of pectin in solution has been explored. Small-angle X-ray scattering complemented by atomic force microscopy and molecular dynamics was employed to probe chain dimensions and solution structure.
K. Alba +4 more
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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
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The effect of different storage temperatures on the physical properties of pectin solutions and gels [PDF]
, 2010 The stability (in terms of viscosity and gel strength) of pectin solutions and gels potentially plays an important role in their behaviour and functional properties in a wide range of applications and therefore any changes over time must be understood ...
Harding, Stephen E. +9 more
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Frontiers in Plant Science, 2020 Pectin synthesis and modification are vital for plant development, although the underlying mechanisms are still not well understood. Furthermore, reports on the function of pectin in the pistil are limited.
Kazuya Hasegawa +6 more
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Hawthorn pectin: Extraction, function and utilization
Current Research in Food Science, 2021 :: Pectin has been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and thickeners in food products. Hawthorn pectin has a higher viscosity than other foods-derived pectin such as lemon and apple pectin.
Li Li +5 more
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Food Agricultural Sciences and Technology (FAST), 2023 The aims of this study were to extract pectin from selected indigenous fruits, including breadfruit, papaya and santol as well as investigate the chemical and physical properties of extracted pectin to address the potential of these fruits
Jittawan Kubola +3 more
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Studying the Effect of Extraction Parameters on Extracting Process of Pectin from Dried Orange Peels [PDF]
The Egyptian International Journal of Engineering Sciences and Technology, 2019 The most commercial source of pectin are orange peels. This paper explains extraction Pectin from orange peels, juice processing industry waste using simple method with pectin yield 15.25%.
A. Elakkad, R. Elgamsy
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