Optimization of Pectin Extraction from Orange Pulp and Characterization of Compositional and Steady Shear Properties

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dc.authoridkarasu, salih/0000-0002-2324-1865
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorMuslu, Asli
dc.contributor.authorKarasu, Salih
dc.contributor.authorBozkurt, Fatih
dc.contributor.authorDertli, Enes
dc.date.accessioned2024-10-04T18:52:34Z
dc.date.available2024-10-04T18:52:34Z
dc.date.issued2017
dc.departmentBayburt Üniversitesien_US
dc.description.abstractPectin, which is one of the most important wastes of fruit juice industry, was extracted from orange pulp at optimum conditions (pH, time and temperature) and modified using pectinase. The effect of modification on the structural properties of pectin was monitored using Fourier transformed infrared spectroscopy (FTIR) and high performance liquid chromatography (HPLC) analyses. The bands at 1600-1800 cm(-1) which indicate the specific region and quality of pectin were detected using FTIR while galacturonic acid content was determined using HPLC. The results showed that the galacturonic acid content of pectin from orange pulp was determined to be 406.44 mg/g powder pectin while that of the modified pectin from the orange pulp was determined to be 465,34 mg/g powder pectin. In addition, flow properties of the pectin samples were determined using rheological analysis. The viscosity and viscoelastic properties of the modified pectin samples were revealed to be different from those of non-modified pectin samples. The consistency index values of unmodified and modified pectin samples were determined to be 0.0559 Pa.s(n) and 0.0046 Pa.s(n), respectively.en_US
dc.identifier.endpage80en_US
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85044720872en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage71en_US
dc.identifier.trdizinid267819en_US
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/267819
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3556
dc.identifier.volume14en_US
dc.identifier.wosWOS:000453165700009en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isotren_US
dc.publisherUniv Namik Kemalen_US
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectorange pulpen_US
dc.subjectpectinen_US
dc.subjectmodificationen_US
dc.subjectrheologyen_US
dc.subjectoptimizationen_US
dc.titleOptimization of Pectin Extraction from Orange Pulp and Characterization of Compositional and Steady Shear Propertiesen_US
dc.title.alternativePortakal posasından modifiye pektin eldesi ve optimizasyonu, kompozisyonel ve yatışkan faz özelliklerinin karakterizasyonuen_US
dc.typeArticleen_US

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