publication . Article . 2016

Gelificación iónica de pectina de bajo grado de esterificación extraída de manzanas inmaduras de raleo

Rascón-Chu, Agustín; Martínez-López, Ana-Luisa; Carvajal-Millán, Elizabeth; Martínez-Robinson, Karla G.; Campa-Mada, Alma C.;
Open Access English
  • Published: 01 Mar 2016
  • Publisher: Sociedad Mexicana de Fitogenética A.C.
Abstract
Fruit thinning is a regular practice in apple (Malus x domestica Borkh.) orchards to increase fruit size and to promote blooming. This practice generates immature, small (10 to 40 mm diameter) fruits, which are occasionally used as cattle feed. The use of thinned apples for pectin extraction could increase orchards profitability and promote development of new transformation processes. Pectin is a polysaccharide located on the cell wall of plant tissues. Commercial pectins are extracted from different plant sources and have been mainly used in the food industry. The present research aimed to extract pectin from thinned Golden Delicious (GD) and RedChief Delicious...
Subjects
free text keywords: Malus x domestica, pectina baja en metoxilo, geles iónicos, calcio, reología, low methoxy pectin, ionic gels, calcium, rheology
27 references, page 1 of 2

Braccini I. and S. Pérez (2001) Molecular basis of Ca2+-induced gelation in alginates and pectins: The Egg-Box model revisited. Biomacromolecules 2:1089-1096.

Bradford M. M. (1976) A rapid and sensitive method for the quantifica - tion of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72:248-254.

Bunzel M., J. Ralph and H. Steinhart (2009) Association of non-starch polysaccharides and ferulic acid in grain amaranth (Amaranthus caudatus l.) dietary fiber. Molecular Nutrition and Food Research 49:551-559.

Capel F., T. Nicolai, D. Durand, P. Boulenguer and V. Langendorff (2006) Calcium and acid induced gelation of (amidated) low methoxyl pectin. Food Hydrocolloids 20:901-907.

Carvajal-Millan E., B. Guigliarelli, V. Belle, X. Rouau and V. Micard (2005) Storage stability of arabinoxylan gels. Carbohydrate Polymers 59:181-188. [OpenAIRE]

Cindrić I. J., M. Kunštić, M. Zeiner, G. Stingeder and G. Rusak (2011) Sample preparation methods for the determination of the antioxidative capacity of apple juices. Croatica Chemica Acta 84:435-438. [OpenAIRE]

Costa F. G. P., C. C. Goulart, D. F. Figueiredo, C. F. S. Oliveria and J. H. V. Silva (2008) Economic and environmental impact of using exogenous enzymes on poultry feeding. International Journal of Poultry Science 7:311-314.

Einhorn-Stoll U., H. Kunzek and G. Dongowski (2007) Thermal analysis of chemically and mechanically modified pectins. Food Hydrocolloids 21:1101-1112. [OpenAIRE]

Fishman M., D. Gillespie, S. Sondney and Y. S. El-Atawy (1991) Intrinsic viscosity and molecular weight of pectin components. Carbohydrate Research 215:91-104.

Francini A. and L. Sebastiani (2013) Phenolic compounds in apple (Malus x domestica Borkh.): compounds characterization and stability during postharvest and after processing. Antioxidants 2:181- 193. [OpenAIRE]

Ishii T. (1997) O-Acetylated oligosaccharides from pectins of potato tuber cell walls. Plant Physiology 113:1265-1272.

Lootens D., F. Capel, D. Duran, T. Nicolai, P. Boulenguer and V. Langendorff (2003) Influence of pH, Ca concentration, temperature and amidation on the gelation of low methoxyl pectin. Food Hydrocolloids 17:237-244.

Marcon M. V., L. C. Vriesmann, G. Wosiacki, E. Beleski-Carneiro and C. L. O. Petkowicz (2005) Pectins from apple pomace. Polimeros: Ciência e Technologia 15:127-129. [OpenAIRE]

May C. D. (1997) Pectins. In: Thickening and Gelling Agents for Food. A. Imeson (ed.). Spreenger-Science+Business Media, B.V. London, UK. pp:231-261.

Mead D. J. and R. M. Fouss (1942) Viscosities of solutions of polyvinyl chloride. Journal of the American Chemical Society 64:277-282.

27 references, page 1 of 2
Any information missing or wrong?Report an Issue