บทคัดย่องานวิจัย

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Pectin extraction from Mexican hawthorn using ion exchange resin.

Francia P., D.; Mercado F., J.; Aldaco I., M. A.;

Harvest and postharvest technologies for fresh fruits and vegetables. Year: 1995 Pages: 362-367 Ref: 8 ref.

1995

บทคัดย่อ

Pectin extraction from Mexican hawthorn using ion exchange resin.

Pectins (important gelling agents in various food products) were extracted from tejocote (Crataegus sp.) fruits by 2 methods - one using a cationic ion exchange resin and the other using acidic solution. The pH of the resin or the solution was maintained between 1.8 and 2.2 but the temperature and duration of extraction were varied. For both methods, the maximum pectin yield (<10%) was obtained using a temperature of 90-95 deg C for 60 min.