Optimization of pectin extraction from orange pulp and characterization of compositional and steady shear properties

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dc.authorid8396971300
dc.authorid57201417726
dc.authorid56313329900
dc.authorid57023633500
dc.authorid36815706500
dc.contributor.authorYilmaz M.T.
dc.contributor.authorMuslu A.
dc.contributor.authorKarasu S.
dc.contributor.authorBozkurt F.
dc.contributor.authorDertli E.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:27Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:27Z
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.sn and 0.0046 Pa.sn, respectively. © 2017 Namik Kemal University - Agricultural Faculty. All Rights Reserved.en_US
dc.identifier.endpage80
dc.identifier.issn1302-7050
dc.identifier.issue2
dc.identifier.startpage71
dc.identifier.urihttps://hdl.handle.net/20.500.12403/562
dc.identifier.volume14
dc.language.isotren_US
dc.publisherNamik Kemal University - Agricultural Faculty
dc.relation.ispartofJournal of Tekirdag Agricultural Facultyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectModification
dc.subjectOptimization
dc.subjectOrange pulp
dc.subjectPectin
dc.subjectRheology
dc.subjectModification
dc.subjectOptimization
dc.subjectOrange pulp
dc.subjectPectin
dc.subjectRheology
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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