Ultrafiltration of Citrus Pectin and Its Characterisation (CROSBI ID 464965)
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Podaci o odgovornosti
Konja, Gordana ; Hoagland, P.D. ; Clauss, Ekkehard ; Levaj, Branka
engleski
Ultrafiltration of Citrus Pectin and Its Characterisation
Today hydrocolloids have an enormous range of appliction in different segments of the food industry as agents which impart or improve rheological properties, especially of viscous, viscoclastic and elastic foods. Pectin obtained from citrus peel is one of the most valuable hydrocolloids for the food industry. The lenght and number of the galacturonan units, the degree of methyl esterification and the composition and lenght of neutral sugar side chains all contribute to the heterogeneity of pectin and are, in general, characteristic of pectin from different sources. Additional heterogeneity can be introduced into pectin by disaggregation, ester hydrolysis, beta-elimination and loss of side chains during extraction from plant cell walls. During pectin production, ultrafiltration is used to purify and concentrate the pectin extract. The results of the characterization of citrus pectin subjected to concentration by plate ultrafiltration and hollow fibre ultrafiltration processes are presented.
ultrafiltration; pectin; citrus fruits
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Podaci o prilogu
193-193-x.
1996.
objavljeno
Podaci o matičnoj publikaciji
Tehnologija-Hrana-Zdravje
Biotehniška fakulteta Ljubljana
Društvo živilskih in prehranskih strokovnh delavcev Slovenije
Podaci o skupu
1. Slovenski kongres o hrani in prehrani z mednarodno udeležbo
predavanje
21.04.1996-25.04.1996
Ljubljana, Slovenija