Extraction and characterization of sunflower pectin

Autores
Iglesias, M.T.; Lozano, Jorge Enrique
Año de publicación
2004
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Chemical composition and rheological properties of sunflower pectin, including gel-point temperature (Tg) were determined. Pectin from sunflower head residues was characterized and compared with low methoxyl commercial pectins. Pectin was isolated using sodium hexametaphosphate extraction followed by either acidified alcohol (KIM) or HCl solution (LIN) precipitation. LIN pectin resulted with a higher ash content (≈30%).The low methoxyl pectin extracted from sunflower heads had 11% degree of esterification, high anhydrogalacturonic acid content (77-85%) and low acetyl content (2.3-2.6%) on an ash-free basis. Viscosity average molecular weight ranged from 39,500 to 52,000. Sunflower pectin formed gels at high temperatures almost instantly in the presence of calcium ions.
Fil: Iglesias, M.T.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
CHARACTERIZATION
EXTRACTION
PECTIN
RHEOLOGY
SUNFLOWER
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:11336/97835
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Extraction and characterization of sunflower pectinIglesias, M.T.Lozano, Jorge EnriqueCHARACTERIZATIONEXTRACTIONPECTINRHEOLOGYSUNFLOWERhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Chemical composition and rheological properties of sunflower pectin, including gel-point temperature (Tg) were determined. Pectin from sunflower head residues was characterized and compared with low methoxyl commercial pectins. Pectin was isolated using sodium hexametaphosphate extraction followed by either acidified alcohol (KIM) or HCl solution (LIN) precipitation. LIN pectin resulted with a higher ash content (≈30%).The low methoxyl pectin extracted from sunflower heads had 11% degree of esterification, high anhydrogalacturonic acid content (77-85%) and low acetyl content (2.3-2.6%) on an ash-free basis. Viscosity average molecular weight ranged from 39,500 to 52,000. Sunflower pectin formed gels at high temperatures almost instantly in the presence of calcium ions.Fil: Iglesias, M.T.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaElsevier2004-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/97835Iglesias, M.T.; Lozano, Jorge Enrique; Extraction and characterization of sunflower pectin; Elsevier; Journal of Food Engineering; 62; 3; 5-2004; 215-2230260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877403002346info:eu-repo/semantics/altIdentifier/doi/10.1016/S0260-8774(03)00234-6info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:16:35Zoai:ri.conicet.gov.ar:11336/97835instacron: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:34982025-09-10 13:16:35.338CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Extraction and characterization of sunflower pectin
title Extraction and characterization of sunflower pectin
spellingShingle Extraction and characterization of sunflower pectin
Iglesias, M.T.
CHARACTERIZATION
EXTRACTION
PECTIN
RHEOLOGY
SUNFLOWER
title_short Extraction and characterization of sunflower pectin
title_full Extraction and characterization of sunflower pectin
title_fullStr Extraction and characterization of sunflower pectin
title_full_unstemmed Extraction and characterization of sunflower pectin
title_sort Extraction and characterization of sunflower pectin
dc.creator.none.fl_str_mv Iglesias, M.T.
Lozano, Jorge Enrique
author Iglesias, M.T.
author_facet Iglesias, M.T.
Lozano, Jorge Enrique
author_role author
author2 Lozano, Jorge Enrique
author2_role author
dc.subject.none.fl_str_mv CHARACTERIZATION
EXTRACTION
PECTIN
RHEOLOGY
SUNFLOWER
topic CHARACTERIZATION
EXTRACTION
PECTIN
RHEOLOGY
SUNFLOWER
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Chemical composition and rheological properties of sunflower pectin, including gel-point temperature (Tg) were determined. Pectin from sunflower head residues was characterized and compared with low methoxyl commercial pectins. Pectin was isolated using sodium hexametaphosphate extraction followed by either acidified alcohol (KIM) or HCl solution (LIN) precipitation. LIN pectin resulted with a higher ash content (≈30%).The low methoxyl pectin extracted from sunflower heads had 11% degree of esterification, high anhydrogalacturonic acid content (77-85%) and low acetyl content (2.3-2.6%) on an ash-free basis. Viscosity average molecular weight ranged from 39,500 to 52,000. Sunflower pectin formed gels at high temperatures almost instantly in the presence of calcium ions.
Fil: Iglesias, M.T.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description Chemical composition and rheological properties of sunflower pectin, including gel-point temperature (Tg) were determined. Pectin from sunflower head residues was characterized and compared with low methoxyl commercial pectins. Pectin was isolated using sodium hexametaphosphate extraction followed by either acidified alcohol (KIM) or HCl solution (LIN) precipitation. LIN pectin resulted with a higher ash content (≈30%).The low methoxyl pectin extracted from sunflower heads had 11% degree of esterification, high anhydrogalacturonic acid content (77-85%) and low acetyl content (2.3-2.6%) on an ash-free basis. Viscosity average molecular weight ranged from 39,500 to 52,000. Sunflower pectin formed gels at high temperatures almost instantly in the presence of calcium ions.
publishDate 2004
dc.date.none.fl_str_mv 2004-05
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/11336/97835
Iglesias, M.T.; Lozano, Jorge Enrique; Extraction and characterization of sunflower pectin; Elsevier; Journal of Food Engineering; 62; 3; 5-2004; 215-223
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/97835
identifier_str_mv Iglesias, M.T.; Lozano, Jorge Enrique; Extraction and characterization of sunflower pectin; Elsevier; Journal of Food Engineering; 62; 3; 5-2004; 215-223
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877403002346
info:eu-repo/semantics/altIdentifier/doi/10.1016/S0260-8774(03)00234-6
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
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
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score 12.993085

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