Extraction and characterization of pectin from apple pomace and its evaluation as lipase (steapsin) inhibitor
نویسنده
چکیده
Pectin extracted from the apple pomace was evaluated for the in vitro inhibition of pancreatic lipase (steapsin). Pectin was extracted from two different varieties of apples, i.e., Malus pumila and Spondias dulcis using two extractants, i.e., hydrochloric acid and citric acid (CA), separately at pH 2.5. The effect of vailable online 12 May 2010
منابع مشابه
Purification and characterization of pectinase produced from Apple pomace and evaluation of its efficacy in fruit juice extraction and clarification
Pectinase (Pectin methyl esterase) produced by Aspergillus niger in solid state fermentation of apple pomace using the optimized conditions was partially purified by (NH4)2SO4 fractionation (20-80% concentration). The purified enzyme was found to be stable up to 60 days. It remained heat stable up to 50oC but completely inactivated at 90oC. The partially purified enzyme showed highest activity ...
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