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Low methoxyl pectins from lime peel.

Padival, R. A. and Ranganna, S. and Manjrekar, S. P. (1979) Low methoxyl pectins from lime peel. Journal of Food Technology, 14 (4). 333-342, 13 ref..

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To prepare low methoxyl pectin (LMP) from lime peel, acid deesterification at pH 0.5 for 9 h at 60 degree C or for 5 h at 70 degree C; NaOH deesterification at 5 degree C and at pH 10.5 with continuous addition of alkali for 1-2 h; and ammonia deesterification at 25 degree C and at pH 10.5 for 2-3 h or at pH 11.7 for 1-2 h were suitable. Such LMP had approx. 4.5% methoxyl groups and a mol. wt. of 40 000-70 000. Precipitation at pH 0.5-1.5 after saponification resulted in LMP having good gelling characteristics; precipitation at pH 4.5, as recommended hitherto, impaired the gelling property. Saponification titre values of the pectin being deesterified and a rapid gel test, based on the sensitivity of the pectin to the Ca, are described to follow the degree of deesterification. The gel test is also indicative of the gelling property of the pectin.

Item Type: Article
Uncontrolled Keywords: PECTIC-SUBSTANCES; lime peel, pectins methoxyl-low preparation from; lime peel pectins, gelation properties of; CITRUS-FRUITS; PEEL-; GELATIN-
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 12:09
Last Modified: 24 May 2016 12:09
URI: http://ir.cftri.com/id/eprint/6923

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