Results 11 to 20 of about 14,597 (245)
Isolation, characterization and modification of citrus pectins [PDF]
Journal of BioScience and Biotechnology, 2012 Orange and lemon peels were used for obtaining pectic polysaccharides. Citrus peels were previously treated with 96% ethanol, and the obtained alcohol-insoluble solids (AIS) were subjected to a sequential extraction with hot distilled water and hot 0.5 ...
MARIA KRATCHANOVA +4 more
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Degradation of different pectins by fungi: correlations and contrasts between the pectinolytic enzyme sets identified in genomes and the growth on pectins of different origin [PDF]
BMC Genomics, 2012 Background Pectins are diverse and very complex biomolecules and their structure depends on the plant species and tissue. It was previously shown that derivatives of pectic polymers and oligosaccharides from pectins have positive effects on human health.
Benoit Isabelle +5 more
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Extraction, Characterization, and Applications of Pectins from Plant By-Products
Applied Sciences, 2021 Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, and gelling agents.
Anissa Belkheiri +9 more
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Spectroscopic and Microscopic Analysis of Apple Pectins
MoleculesApple pomace pectins, extracted using various methods (water, cellulase, arabinase, and arabinase with mannanase), and commercial apple pectin were studied, analyzing their morphology and chemical structure.
Agata Serrafi +3 more
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Polysaccharide drug delivery systems based on pectin and chitosan [PDF]
, 2010 Chitosans and pectins are natural polysaccharides which show great potential in drug delivery systems. Chitosans are a family of strongly polycationic derivatives of poly-N-acetyl-D-glucosamine.
Kok, M. S. +3 more
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, 2020 This book deepens the study and knowledge on pectins, especially in the processes of extraction, purification, and characterization, in short its many and wide applications.
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Molecules, 2020 Soluble fibers, including pectins from apple and lemon, are commonly used as prebiotic and to prepare functional foods. The present study aimed to investigate the physicochemical and functional properties of pectins extracted from jujubes (Ziziphus ...
Alessia Fazio +6 more
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SOME VEGETABLE AND FRUIT WASTES AS ADDITIONAL SOURCE OF USED PECTIN IN JELLIES AND JAMS PREPARATION [PDF]
Journal of Food and Dairy Sciences, 2003 This study was conducted to evaluate some fresh and dried vegetable and fruit wastes for their pectins. Three different extraction methods of pectins were used. The effect of extsacted pectins on jemes and jams characteristics was also stUdied.
K. Tolba, M. Ashour, Enssaf EI-Hamzy,
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Isolation and characterization of acetylated LM-pectins extracted from okra pods [PDF]
, 2015 Pectin was isolated by aqueous extraction at pH 6.0 or 2.0 from okra (Abelmoschus esculentus L.) pods. An isolation protocol was designed to extract pectin and to study the influence of the extraction pH on their composition and physicochemical ...
Alba, K. +4 more
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Pectins and Olive Pectins [PDF]
, 2021 Pectins are a component of the complex heteropolysaccharide mixture present in the cell wall of higher plants. Structurally, the pectin backbone includes galacturonic acid to which neutral sugars are attached, resulting in functional regions in which the
Martín Rubio, María Esther +1 more
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