Enzymic Extraction and Characterization of Pectin from Apple Pomace

Abstract

Abstract: In order to deeply investigate the technology of pectin extraction,pectin samples were extracted from apple pomace with hydrochloric acid and two enzymes(cellulase and bemicellulase).Solubilized pectin was characterized for monosaccharide composition,intrinsic viscosity and viscosity average molecular weight by high performance anion exchange chromatography with pulsed amperometric detection(HPAEC-PAD)and viscosity detection.Enzymic extraction methods gives higher yields and better solubility of solubilized pectin.Average viscous molecular weight of solubilized pectin with hydrochloric acid, cellulase and hemicellulase treatment is 292600,122400 and 165200Da,respectively.

Key words: apple pomace, pectin, enzyme, intrinsic viscosity, HPAEC-PAD

DI Zheng, FU Cai-Li, LI Na, CAI Tong-Yi, LI Quan-Hong. Enzymic Extraction and Characterization of Pectin from Apple Pomace[J]. FOOD SCIENCE, 2007, 28(4): 133-137.

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Enzymic Extraction and Characterization of Pectin from Apple Pomace

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