Pectic hydrocolloids from steam‐exploded lime pectin peel: Effect of temperature and time on macromolecular and functional properties Article Swipe
Randall G. Cameron
,
Elena Branca
,
Christina Dorado
,
Yang Kim
·
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.1002/fsn3.2158
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.1002/fsn3.2158
Previously, we showed the weight average molecular weight ( M w ) and intrinsic viscosity ([ ƞ ]) of pectic hydrocolloids recovered from steam‐exploded citrus peel were low, suggesting fragmentation due to process temperature and/or time‐at‐temperature. We have tested this hypothesis on a commercial lime pectin peel, washed to remove soluble sugars and dried for stabilization, using a static steam explosion system. We examined temperatures of 120–150°C at 1–3 min hold times. Galacturonic acid recovery and M w ranged from 22% to 82% and 142–214 kDa, respectively. Recovery of most major pectic sugars increased concomitantly with galacturonic acid as temperature and time‐at‐temperature increased. [ ƞ ] ranged from 1.75 to 6.83 dl/g. The degree of methylesterification ranged from 66.5% to 72.1%. Tan (δ) (Loss modulus/Storage modulus; G″/G′) values of sugar–acid gels for 120–140°C treatments were <1.0. Ideal optimization analysis, where time, [ ƞ ], and percent recovery were maximized, identified processing conditions that favor either increased [ ƞ ] or percent recovery. The results presented here support our hypothesis that temperature and time‐at‐temperature affect M w and [ η ] of the recovered pectic hydrocolloids. These results also demonstrate that manipulating either temperature or time‐at‐temperature enables the production of structurally varied populations of pectic hydrocolloids. Based on optimization analysis, commercially viable values of [ ƞ ] can be obtained while recovering approximately 50% of the pectic hydrocolloids.
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- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1002/fsn3.2158
- OA Status
- hybrid
- Cited By
- 10
- References
- 47
- Related Works
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- OpenAlex ID
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- OpenAlex ID
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https://openalex.org/W3129223715Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1002/fsn3.2158Digital Object Identifier
- Title
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Pectic hydrocolloids from steam‐exploded lime pectin peel: Effect of temperature and time on macromolecular and functional propertiesWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2021Year of publication
- Publication date
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2021-02-12Full publication date if available
- Authors
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Randall G. Cameron, Elena Branca, Christina Dorado, Yang KimList of authors in order
- Landing page
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https://doi.org/10.1002/fsn3.2158Publisher landing page
- Open access
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YesWhether a free full text is available
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hybridOpen access status per OpenAlex
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https://doi.org/10.1002/fsn3.2158Direct OA link when available
- Concepts
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Pectin, Steam explosion, Chemistry, Sugar, Food science, Lime, Pulp and paper industry, Materials science, Engineering, MetallurgyTop concepts (fields/topics) attached by OpenAlex
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10Total citation count in OpenAlex
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2024: 3, 2023: 3, 2022: 2, 2021: 2Per-year citation counts (last 5 years)
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47Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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