A novel pectin material: Extraction, characterization and gelling properties

Vania Urias-Orona, Agustin Rascón-Chu, Jaime Lizardi-Mendoza, Elizabeth Carvajal-Millán, Alfonso A. Gardea, Benjamín Ramírez-Wong

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

69 Citas (Scopus)

Resumen

A novel pectin was acid extracted from chickpea husk (CHP). CHP presented a 67% (w/w) of galacturonic acid, an intrinsic viscosity of 374 mL/g and a viscosimetric molecular weight of 110 kDa. Fourier transform infrared spectroscopy spectrum of CHP indicated a degree of esterification of about 10%. The CHP-calcium system formed ionic gels with a storage (G') modulus of 40 Pa and gel set time (G' > G'') of 3 min at 1% (w/v), and a G' of 131 Pa and gel set time of 1 min at 2% (w/v). The G' of CHP gels was not greatly affected by temperature. The results attained suggest that chickpea husk can be a potential source of a gelling pectin material.©2010 by the authors.
Idioma originalInglés estadounidense
Páginas (desde-hasta)3686-3695
Número de páginas10
PublicaciónInternational Journal of Molecular Sciences
DOI
EstadoPublicada - 1 oct 2010

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