Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS models

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dc.authorid57203241400
dc.authorid12244508500
dc.authorid57188868456
dc.authorid57203244813
dc.authorid6701802186
dc.authorid36815706500
dc.authorid8396971300
dc.contributor.authorAl-Amoudi R.H.
dc.contributor.authorTaylan O.
dc.contributor.authorKutlu G.
dc.contributor.authorCan A.M.
dc.contributor.authorSagdic O.
dc.contributor.authorDertli E.
dc.contributor.authorYilmaz M.T.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:42:59Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:42:59Z
dc.date.issued2019
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this work, response surface methodology and adaptive neuro-fuzzy inference system approaches were used to predict and model effect of extraction conditions of pectin from medlar fruit (Mespilus germanica L.). The pectin extracted at optimized conditions (89 °C, 4.83 h and 4.2 pH) could be classified as high methoxyl pectin. Sugar composition analysis showed that pectin was mainly composed of D-galacturonic acid, L-arabinose, L-rhamnose, D-galactose and D-glucose. Fourier Transform Infrared Spectroscopy, RAMAN and nuclear magnetic resonance spectra confirmed molecular structure, revealing presence of D-galacturonic acid backbone. X-ray diffraction patterns revealed an amorphous structure. Differential scanning calorimetry showed endothermic (123 °C) and exothermic peaks (192 °C). Thermogravimetric analysis revealed three decomposition regions, 50–225 °C, 225–400 °C and 400–600 °C. Steady and dynamic shear analyses revealed that pectin had a pseudo-plastic behavior with storage (G?) and loss (G?) modulus increasing with increment in frequency, indicating viscoelastic structure more predominantly elastic than viscous. © 2018 Elsevier Ltden_US
dc.identifier.doi10.1016/j.foodchem.2018.07.211
dc.identifier.endpage662
dc.identifier.issn0308-8146
dc.identifier.pmid30236728en_US
dc.identifier.scopus2-s2.0-85051051781en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage650
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2018.07.211
dc.identifier.urihttps://hdl.handle.net/20.500.12403/320
dc.identifier.volume271
dc.identifier.wosWOS:000444967800082en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Ltd
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMedlar fruit
dc.subjectMolecular, thermal and rheological characterization
dc.subjectPectin extraction yield
dc.subjectRSM and ANFIS modeling
dc.subjectDifferential scanning calorimetry
dc.subjectExtraction
dc.subjectFourier transform infrared spectroscopy
dc.subjectFruits
dc.subjectFuzzy neural networks
dc.subjectFuzzy systems
dc.subjectNuclear magnetic resonance spectroscopy
dc.subjectThermogravimetric analysis
dc.subjectAdaptive neuro-fuzzy inference system
dc.subjectANFIS model
dc.subjectExtraction yield
dc.subjectHigh methoxyl pectins
dc.subjectMedlar fruits
dc.subjectResponse surface methodology
dc.subjectRheological characterization
dc.subjectThermal and rheological properties
dc.subjectFuzzy inference
dc.subjectarabinose
dc.subjectgalactose
dc.subjectgalacturonic acid
dc.subjectglucose
dc.subjectpectin
dc.subjectrhamnose
dc.subjectArticle
dc.subjectchemical structure
dc.subjectcontrolled study
dc.subjectdecomposition
dc.subjectdifferential scanning calorimetry
dc.subjectflow kinetics
dc.subjectFourier transform infrared spectroscopy
dc.subjectfruit
dc.subjectfuzzy system
dc.subjectmeasurement repeatability
dc.subjectMespilus germanica
dc.subjectnuclear magnetic resonance
dc.subjectphysical chemistry
dc.subjectprocess control
dc.subjectRaman spectrometry
dc.subjectresponse surface method
dc.subjectthermogravimetry
dc.subjectMedlar fruit
dc.subjectMolecular, thermal and rheological characterization
dc.subjectPectin extraction yield
dc.subjectRSM and ANFIS modeling
dc.subjectDifferential scanning calorimetry
dc.subjectExtraction
dc.subjectFourier transform infrared spectroscopy
dc.subjectFruits
dc.subjectFuzzy neural networks
dc.subjectFuzzy systems
dc.subjectNuclear magnetic resonance spectroscopy
dc.subjectThermogravimetric analysis
dc.subjectAdaptive neuro-fuzzy inference system
dc.subjectANFIS model
dc.subjectExtraction yield
dc.subjectHigh methoxyl pectins
dc.subjectMedlar fruits
dc.subjectResponse surface methodology
dc.subjectRheological characterization
dc.subjectThermal and rheological properties
dc.subjectFuzzy inference
dc.subjectarabinose
dc.subjectgalactose
dc.subjectgalacturonic acid
dc.subjectglucose
dc.subjectpectin
dc.subjectrhamnose
dc.subjectArticle
dc.subjectchemical structure
dc.subjectcontrolled study
dc.subjectdecomposition
dc.subjectdifferential scanning calorimetry
dc.subjectflow kinetics
dc.subjectFourier transform infrared spectroscopy
dc.subjectfruit
dc.subjectfuzzy system
dc.subjectmeasurement repeatability
dc.subjectMespilus germanica
dc.subjectnuclear magnetic resonance
dc.subjectphysical chemistry
dc.subjectprocess control
dc.subjectRaman spectrometry
dc.subjectresponse surface method
dc.subjectthermogravimetry
dc.titleCharacterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS modelsen_US
dc.typeArticleen_US

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