Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum

Autores
Basanta, Maria Florencia; Ponce, Nora Marta Andrea; Rojas, Ana Maria Luisa; Stortz, Carlos Arturo
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The cell wall composition of Japanese plums (Prunus salicina) at six developmental stages was previously evaluated (Ponce et al., J. Agric. Food Chem. 2010, 58,2562-570). This fruit is an interesting source of pectins, polysaccharides of valuable functionality for pharmaceutical and food formulations. In the present work it was investigated how the different conditions for the aqueous extraction of pectins from Japanese plums affect the yield as well as their chemical and rheological characteristics. It has been determined that extraction with water at room temperature for periods longer than 2 h did not produce additional 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 molecular weights (=72,000) were obtained. Conversely, utilization of boiling water for extraction increased considerably the yields (33-38%) but the extracted pectins showed significant lower viscosity in water in spite of their higher molecular weights. The poorer thickening ability was associated to the lower proportion of arabinose residues present in the hairy regions of the pectin macromolecules extracted by hot water, which led the polymers to interact more transiently in a 2% w/v water solution.
Fil: Basanta, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires; Argentina
Fil: Ponce, Nora Marta Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Stortz, Carlos Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Materia
JAPANESE PLUM
PECTINS
WATER EXTRACTION
FLOW BEHAVIOR
VISCOSITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/241448

id CONICETDig_0f3c1c841cff5b33f019604b6101d409
oai_identifier_str oai:ri.conicet.gov.ar:11336/241448
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plumBasanta, Maria FlorenciaPonce, Nora Marta AndreaRojas, Ana Maria LuisaStortz, Carlos ArturoJAPANESE PLUMPECTINSWATER EXTRACTIONFLOW BEHAVIORVISCOSITYhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The cell wall composition of Japanese plums (Prunus salicina) at six developmental stages was previously evaluated (Ponce et al., J. Agric. Food Chem. 2010, 58,2562-570). This fruit is an interesting source of pectins, polysaccharides of valuable functionality for pharmaceutical and food formulations. In the present work it was investigated how the different conditions for the aqueous extraction of pectins from Japanese plums affect the yield as well as their chemical and rheological characteristics. It has been determined that extraction with water at room temperature for periods longer than 2 h did not produce additional 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 molecular weights (=72,000) were obtained. Conversely, utilization of boiling water for extraction increased considerably the yields (33-38%) but the extracted pectins showed significant lower viscosity in water in spite of their higher molecular weights. The poorer thickening ability was associated to the lower proportion of arabinose residues present in the hairy regions of the pectin macromolecules extracted by hot water, which led the polymers to interact more transiently in a 2% w/v water solution.Fil: Basanta, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires; ArgentinaFil: Ponce, Nora Marta Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; ArgentinaFil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; ArgentinaFil: Stortz, Carlos Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; ArgentinaElsevier2012-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/241448Basanta, Maria Florencia; Ponce, Nora Marta Andrea; Rojas, Ana Maria Luisa; Stortz, Carlos Arturo; Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum; Elsevier; Carbohydrate Polymers; 89; 1; 6-2012; 230-2350144-8617CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0144861712002123info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2012.03.001info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:35:03Zoai:ri.conicet.gov.ar:11336/241448instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:35:03.986CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum
title Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum
spellingShingle Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum
Basanta, Maria Florencia
JAPANESE PLUM
PECTINS
WATER EXTRACTION
FLOW BEHAVIOR
VISCOSITY
title_short Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum
title_full Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum
title_fullStr Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum
title_full_unstemmed Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum
title_sort Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum
dc.creator.none.fl_str_mv Basanta, Maria Florencia
Ponce, Nora Marta Andrea
Rojas, Ana Maria Luisa
Stortz, Carlos Arturo
author Basanta, Maria Florencia
author_facet Basanta, Maria Florencia
Ponce, Nora Marta Andrea
Rojas, Ana Maria Luisa
Stortz, Carlos Arturo
author_role author
author2 Ponce, Nora Marta Andrea
Rojas, Ana Maria Luisa
Stortz, Carlos Arturo
author2_role author
author
author
dc.subject.none.fl_str_mv JAPANESE PLUM
PECTINS
WATER EXTRACTION
FLOW BEHAVIOR
VISCOSITY
topic JAPANESE PLUM
PECTINS
WATER EXTRACTION
FLOW BEHAVIOR
VISCOSITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The cell wall composition of Japanese plums (Prunus salicina) at six developmental stages was previously evaluated (Ponce et al., J. Agric. Food Chem. 2010, 58,2562-570). This fruit is an interesting source of pectins, polysaccharides of valuable functionality for pharmaceutical and food formulations. In the present work it was investigated how the different conditions for the aqueous extraction of pectins from Japanese plums affect the yield as well as their chemical and rheological characteristics. It has been determined that extraction with water at room temperature for periods longer than 2 h did not produce additional 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 molecular weights (=72,000) were obtained. Conversely, utilization of boiling water for extraction increased considerably the yields (33-38%) but the extracted pectins showed significant lower viscosity in water in spite of their higher molecular weights. The poorer thickening ability was associated to the lower proportion of arabinose residues present in the hairy regions of the pectin macromolecules extracted by hot water, which led the polymers to interact more transiently in a 2% w/v water solution.
Fil: Basanta, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires; Argentina
Fil: Ponce, Nora Marta Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Stortz, Carlos Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
description The cell wall composition of Japanese plums (Prunus salicina) at six developmental stages was previously evaluated (Ponce et al., J. Agric. Food Chem. 2010, 58,2562-570). This fruit is an interesting source of pectins, polysaccharides of valuable functionality for pharmaceutical and food formulations. In the present work it was investigated how the different conditions for the aqueous extraction of pectins from Japanese plums affect the yield as well as their chemical and rheological characteristics. It has been determined that extraction with water at room temperature for periods longer than 2 h did not produce additional 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 molecular weights (=72,000) were obtained. Conversely, utilization of boiling water for extraction increased considerably the yields (33-38%) but the extracted pectins showed significant lower viscosity in water in spite of their higher molecular weights. The poorer thickening ability was associated to the lower proportion of arabinose residues present in the hairy regions of the pectin macromolecules extracted by hot water, which led the polymers to interact more transiently in a 2% w/v water solution.
publishDate 2012
dc.date.none.fl_str_mv 2012-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/241448
Basanta, Maria Florencia; Ponce, Nora Marta Andrea; Rojas, Ana Maria Luisa; Stortz, Carlos Arturo; Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum; Elsevier; Carbohydrate Polymers; 89; 1; 6-2012; 230-235
0144-8617
CONICET Digital
CONICET
url http://hdl.handle.net/11336/241448
identifier_str_mv Basanta, Maria Florencia; Ponce, Nora Marta Andrea; Rojas, Ana Maria Luisa; Stortz, Carlos Arturo; Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum; Elsevier; Carbohydrate Polymers; 89; 1; 6-2012; 230-235
0144-8617
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0144861712002123
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2012.03.001
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614368067584000
score 13.070432