Research on the extraction and characterization of pectin from lemon lime peel waste (Citrus amblycarpa) has been done. The purpose this research is to process into raw material source, know quality extract obtained, using FTIR spectrum. To obtain results conducted several stages are extraction, precipitation, washing, drying continued with which includes determination moisture content, ash equ...

In recent years, there has been significant progress in edible emulsion technology especially with respect to creating and stabilizing surfactant-free emulsion systems for food applications. In this paper, we demonstrate the fabrication of high internal phase emulsions (HIPE) (φoil = 0.82) stabilized using colloidal complexes of non-gelling biopolymers (at concentrations as low as 0.3 wt%). The...

We report on a new enzyme-based method for producing permanently cross-linked pectin microgels. investigate the shape, size and rheological properties of these microgel particles making comparisons with more traditional design calcium Both sets were prepared via ‘top-down’ mechanical disruption parent hydrogels. The first hydrogel was from low methoxyl (LMP) (2 wt% pectin) using Ca2+ (8.3 mM Ca...

Plant production of methanol (MeOH) is a poorly understood aspect of metabolism, and understanding MeOH production in plants is crucial for modeling MeOH emissions. Here, we have examined the source of MeOH emissions from mature and immature leaves and whether pectin methylesterase (PME) activity is a good predictor of MeOH emission. We also investigated the significance of below-ground MeOH pr...

Valencia pectinmethylesterase (PME) fractions, B-PME, containing 36 and 13 kDa protein bands and U-PME, containing a 36 and 27 kDa protein bands, were used to de-esterify original pectin (O-Pec) from 73% degree of esterification (%DE) to 63% (B-Pec) and 61% DE (U-Pec), respectively. Most O-Pec eluted from ion exchange chromatography at low salt concentration and a smaller component eluted at hi...