Abstract
Pectin derived from pomace from the apple variety “Blanca de Asturias” was isolated by acidic extraction and characterized as an alternative source of pectin. The influence of solid:liquid ratio and the extraction time on the chemical, rheological and thermal properties were evaluated. The molecular weight (Mw) decreased from 865 kDa to 590 kDa due to the hydrolysis reaction, effect that is favored at higher extraction times and to the increment in the solid:liquid ratio. Rheological studies suggest that the chains of apple pomace pectin (APP) disentangled during a short period of oscillation at high frequency and were related to inter- and intra-interaction at the junction zones. The composition and rheological characteristics of APP from the variety “Blanca de Asturias” exhibited strong potential as a thickener and gelling agent in the food industry.
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