Chemical modification of citrus pectin: Structural, physical and rheologial implications
نویسندگان
چکیده
منابع مشابه
Modified Citrus Pectin Monograph
Modified Citrus Pectin Introduction Modified citrus pectin (MCP), also known as fractionated pectin, is a complex polysaccharide obtained from the peel and pulp of citrus fruits. Modified citrus pectin is rich in galactoside residues, giving it an affinity for certain types of cancer cells. Metastasis is one of the most life-threatening aspects of cancer and the lack of effective anti-metastati...
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This study was undertaken to evaluate the effect of modified citrus pectin (MCP) on the urinary excretion of toxic elements in healthy individuals. MCP is a reduced molecular weight pectin (weight-average molar mass = 15400) that is mostly linear homogalacturonan with a 3.8% degree of esterification and approximately 10% rhamnogalacturonan II based on the presence of 2-keto-3-deoxy-octonic acid...
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A new method for the production of pectin from citrus peel was developed. For this purpose, a microorganism which produces a protopectin-solubilizing enzyme was isolated and identified as a variety of Trichosporon penicillatum. The most suitable conditions for the pectin production were determined as follows. Citrus (Citrus unshiu) peel was suspended in water (1:2, wt/vol), the organism was add...
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15 صفحه اولCitrus Pectin: Structure and Application in Acid Dairy Drinks
Pectin, a plant cell wall polysaccharide, is mainly used in food industries for its gelling and stabilizing properties. In industrial applications, pectin is usually widely extracted from citrus peels, and in some intances, apple pomace is also used. Lime and lemon are the preferred citrus species used in the extraction of pectin, while orange and grapefruit are used less often. In the food ind...
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ژورنال
عنوان ژورنال: International Journal of Biological Macromolecules
سال: 2018
ISSN: 0141-8130
DOI: 10.1016/j.ijbiomac.2017.11.060