Extracción de pectina a partir de bagazo de manzana y su análisis

Authors

  • L. Vázquez-Chávez Universidad Autónoma Metropolitana
  • Z. Zarazúa-Sánchez Universidad Autónoma Metropolitana

DOI:

https://doi.org/10.29105/idcyta.v8i1.89

Keywords:

Apple, extraction, analysis pectin

Abstract

The extraction of pectin from apple bagasse was studied. The influence of pH temperature and extraction time on the variable’s performance, strength of the gel and degree of esterification was determined using a variance analysis a significance level of 0.05%. The data obtained was analyzed in a statistical system. pH and temperature were found to significantly influence performance however pectin quality gel strength decreases in parallel with increased performance. An optimal interval was determined for the extraction of pectin pH 2.2 and 2.6, temperature 60-87 ° C and process time 60- and 90-min. Molecular weight was determined by intrinsic viscosity, obtaining values between 30000-50000 g / mol, a positive correlation was observed between molecular weight and gel strength of the pectin obtained.

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References

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Published

2023-07-17

How to Cite

Vázquez-Chávez, L. ., & Zarazúa-Sánchez, Z. . (2023). Extracción de pectina a partir de bagazo de manzana y su análisis. Revista Investigación Y Desarrollo En Ciencia Y Tecnología De Alimentos, 8(1), 680–685. https://doi.org/10.29105/idcyta.v8i1.89