Naslov
Ultrafiltration of Citrus Pectin and Its Characterisation

Autori
Konja, Gordana ; Hoagland, P.D. ; Clauss, Ekkehard ; Levaj, Branka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Tehnologija-Hrana-Zdravje / Biotehniška fakulteta Ljubljana - : Društvo živilskih in prehranskih strokovnh delavcev Slovenije, 1996, 193-193

Skup
1. Slovenski kongres o hrani in prehrani z mednarodno udeležbo

Mjesto i datum
Ljubljana, Slovenija, 21.04.1996. - 25.04.1996

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Nije recenziran

Ključne riječi
ultrafiltration; pectin; citrus fruits

Sažetak
Today hydrocolloids have an enormous range of appliction in different segments of the food industry as agents which impart or improve rheological properties, especially of viscous, viscoclastic and elastic foods. Pectin obtained from citrus peel is one of the most valuable hydrocolloids for the food industry. The lenght and number of the galacturonan units, the degree of methyl esterification and the composition and lenght of neutral sugar side chains all contribute to the heterogeneity of pectin and are, in general, characteristic of pectin from different sources. Additional heterogeneity can be introduced into pectin by disaggregation, ester hydrolysis, beta-elimination and loss of side chains during extraction from plant cell walls. During pectin production, ultrafiltration is used to purify and concentrate the pectin extract. The results of the characterization of citrus pectin subjected to concentration by plate ultrafiltration and hollow fibre ultrafiltration processes are presented.

Izvorni jezik
Engleski

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