Rheological behaviour of acetylated pectins from cactus pear fruits ( Opuntia albicarpa and O. matudae )
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.07.009
Abstract: Abstract Acetylated-low methoxyl pectins were isolated from sweet prickly-pear (Opuntia albicarpa) and ‘xoconostle’ or acidic prickly-pear (O. matudae), by sequential extraction with water in presence of ethylenediaminetetraacetic acid as sequestering agent. The extraction protocol resulted… read more here.
Keywords: prickly pear; acetylated pectins; opuntia albicarpa; behaviour acetylated ... See more keywords
Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.03.082
Abstract: Cacao pod husks, the main by-product from cocoa production, have been investigated for pectin isolation. In the present study, the rheological properties of two low-methoxyl (LM) pectins isolated from cacao pod husks using different extraction… read more here.
Keywords: cacao pod; acetylated pectins; low methoxyl; highly acetylated ... See more keywords