Issue

Vol. 25 No. 10 (2013): Vol 25 Issue 10

Copyright (c) 2013 AJC

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Microwave and Enzymatic Extraction of Orange Peel Pectin

https://doi.org/10.14233/ajchem.2013.14175
Xian-Chun Yu
Key Laboratory of Chinese Herbal Medicine, Yueyang Vocational and Technical College, Yueyang 414000, Hunan Province, P.R. China
De-Lin Sun
College of Furniture and Art Design, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, P.R. China

Corresponding Author(s) : Xian-Chun Yu

sdlyxc@163.com

Asian Journal of Chemistry, Vol. 25 No. 10 (2013): Vol 25 Issue 10

Abstract

Pollution of inorganic acid can be reduced, pectin yield and purity can be increased by using microwave to process orange peels and then adding complex enzyme to extract pectin. The infrared spectrum showed that orange pectin contained a relatively huge amount of carbohydrates, but no protein. The extract technology was optimized by orthogonal experiments at 250 W microwave power, 50 ºC microwave heating temperature, 10 min microwave processing time, 1 h single extraction time, buffer pH 4.5, 50 ºC enzyme extraction temperature and 0.9 % enzymatic dosage. Enzyme extraction was performed three times. The average yield in orange peel pectin was 22.12 %, which was much higher than the pectin extraction yield using conventional water bath method under the same conditions.

Keywords

Orange peel pectin Complex enzyme extraction Microwave-assisted
Yu, X.-C., & Sun, D.-L. (2013). Microwave and Enzymatic Extraction of Orange Peel Pectin. Asian Journal of Chemistry, 25(10), 5333–5336. https://doi.org/10.14233/ajchem.2013.14175
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. H. Liu, D.S. Zhu and X.M. Xu, Food Sci., 3, 81 (2009).
  2. P.B. Sutar, R.K. Mishra, K. Pal and A.K. Banthia, J. Mater. Sci. Mater. Med., 19, 2247 (2008).
  3. Z.H. Liang, X.H.Liu and J.M. Li, J. Nanchang Univ., 6 (2011).
  4. T. Nakagawa, T. Miyaji, H. Yurimoto, Y. Sakai, N. Kato and N. Tomizuka, Appl. Environ. Microbiol., 66, 4253 (2000).
  5. M.H.G. Canteri, A.P. Scheer, G. Wosiacki, C. Ginies, M. Reich and C.M.C.G. Renard, J. Polym. Enviorn., 18, 593 (2010).
  6. T. Sakai, T. Sakamoto, J. Hallaert and E.J. Vandamme, Adv. Appl. Microbiol., 39, 213 (1993).
  7. W.G.T. Willats, J.P. Knox and J.D. Mikkelsen, Trends Food Sci. Technol., 17, 97 (2006).
  8. G.Y. Zhao, H.J. Diao and L.Q. Jing, Food Machinery, 6, 47 (2011).
  9. G.E. Anthon and D.M. Barrett, Food Chem., 110, 239 (2008).
  10. X.T. Yue, Food Res. Dev., 4, 101 (2011).
  11. A.R. Shen, Z.M. Tan and C.Z. Li, China Oils Fats, 3, 6 (2010).
  12. X.C. Yu, D.L. Sun and X.S. Li, Asian J. Chem., 24, 1743 (2012).
  13. W. Feng, B. Gao and M.Y. Li, J. Anhui Agric. Sci., 33, 20577 (2011)
Read More
Author biographies is not available.
Download
PDF
Statistic
Read Counter : 8 Download : 1