Abstract
The effect of temperature, time and nitric acid concentration on the yield and quality of low esterified pectins obtained from apple pressings by preliminary acid maceration of the raw materials was studied. Regression equations describing the changes in the degree of esterification, the yield, the polyuronide content and the characteristic viscosity of the pectins obtained depending on the temperature and time of maceration of apple pressings at various nitric acid concentrations were derived. The opportunity of intensifying the process of pectin deesterification by combining the acid maceration of raw materials with ultrasound treatment was investigated. An additional decrease in the degree of esterification of pectin (about 6%) and an important increase in the yield of pectin (about 18%), as compared to the reference sample, were established. The optimum ultrasound treatment proved to be within 24–30 min. A more prolonged ultrasound treatment resulted in obtaining pectins of lower gel strength.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
