Xxxiii. the Decarboxylation of Pectin
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منابع مشابه
Manganese (III)-Bis(salicylaldehyde)-4-Methyl-1,2-Phenylenediimine (Mn-BSMP) as an Inexpensive N2O2 Type Schiff Base Catalyst for Oxidative Decarboxylation of Carboxylic Acids with (n-Bu4NIO4) in the Presence of Imidazol
In this study, bis(salicylaldehyde)-4-methyl-1,2-phenylenediimine (BSMP) as a Schiff base ligand of N2O2-type and its Mn and Fe complex as M-BSMP catalyst were synthesized and characterized by UV-Vis, IR spectroscopy and elemental analysis. The efficiency of Fe- and Mn-BSMP catalysts was evaluated in the oxidative decarboxylation of arylacetic acids with tetra...
متن کاملThe Relative Rates of Destruction of Pectin in Macerates of Various Citrus Fruits.
The natural pectins are believed to consist of long, open, unbranched chains of galacturonic acid with an occasional arabinose and galactose molecule. The free carboxyl groups of the galacturonic acid are partially or wholly esterified with methyl alcohol, and an occasional hydroxyl group is esterified with acetic acid [BONNER (4), BRANFOOT (5), FREUDENBERG (7), GADDUM (8), KERTESZ (13), MYERS ...
متن کاملEffect of Ultrasound Time and Acid Type on the Qualitative Properties of Extracted High Methoxyl Pectin from Quince Fruit
Background and Objectives: Pectin is a complex mixture of polysaccharides that is widely used in the food industry as a gelling agent, stabilizer and emulsifier. The aim of this study was to investigate the efficiency and physicochemical properties of extracted pectin from quince fruit using ultrasound. Materials & Methods: Pectin was extracted by ultrasound under the power of 320 W, two typ...
متن کاملاستخراج پکتین از تفاله چغندر قند وبررسی کاربرد آن در محصولات غذایی
Pectin is used in a number of foods as a gelling agent, thickener, texturizer, emulsifier and stabilizer. Sugar-beet pulp, the residue left from sugar extraction, is a rich source of pectin. It was the purpose of this study to develop a procedure for the extraction of pectin from sugar-beet pulp and to improve the functional properties of this pectin for more potential uses. To extract pectin, ...
متن کاملOptimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace
Microwave assisted extraction (MAE) tech-nique was employed for the extraction of pectin from black mulberry (Morus nigra) pomace in this research. The effects of process variables namely microwave power (300-900 watt), irradiation time (10-30 min) and liquid to solid ratio (15-30 mL/g) on the yield, degree of esterification (DE) and galacturonic acid content (GalA) of pectin were investigated ...
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