INVESTIGADORES
PONCE Nora Marta Andrea
artículos
Título:
Effect of extraction time and temperature on the characteristics of bound pectins from Japanese plum
Autor/es:
MARIA F. BASANTA; NORA M.A. PONCE; ANA M. ROJAS; CARLOS A. STORTZ
Revista:
CARBOHYDRATE POLYMERS
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2012 vol. 89 p. 230 - 235
ISSN:
0144-8617
Resumen:
The cell wall composition of Japanese plums (Prunus salicina) at six developmental stages was previouslyevaluated (Ponce et al., J. Agric. Food Chem. 2010, 58, 2562–2570). This fruit is an interesting sourceof pectins, polysaccharides of valuable functionality for pharmaceutical and food formulations. In thepresent work it was investigated how the different conditions for the aqueous extraction of pectins fromJapanese plums affect the yield as well as their chemical and rheological characteristics. It has beendetermined that extraction with water at room temperature for periods longer than 2 h did not produceadditional increment of yield (12%) but decreased the average molecular weights of the extracted pectins.Pectins with a degree of methylation≈40% with high viscosity in water and with adequate molecularweights (≈72,000) were obtained. Conversely, utilization of boiling water for extraction increased considerablythe yields (33–38%) but the extracted pectins showed significant lower viscosity in water inspite of their higher molecular weights. The poorer thickening ability was associated to the lower proportionof arabinose residues present in the hairy regions of the pectin macromolecules extracted by hotwater, which led the polymers to interact more transiently in a 2% w/v water solution.