Lemon-peel pectin. III. Fractionation of pectic acids from lemon-peel and lucerne
β Scribed by Aspinall, G. O.; Cottrell, I. W.; Molloy, J. A.; Uddin, M.
- Book ID
- 121330016
- Publisher
- NRC Research Press
- Year
- 1970
- Tongue
- French
- Weight
- 340 KB
- Volume
- 48
- Category
- Article
- ISSN
- 0008-4042
- DOI
- 10.1139/v70-212
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π SIMILAR VOLUMES
The albedo of Spanish lemons (16.0% w/w of lemon fresh weight) was extracted to obtain a chelating agent soluble pectin ti"action, a diluted sodium hydroxide soluble pectin fraction and a residue (4.2, 1.8, and 5.0% w/w of fresh albedo, respectively). These fractions represented 61.3, 12,4, and 10.4
Two beverage clouding agents were produced from peels of Valencta orange and of Baladi Lemon. Three enzyme preparations, Pectinex ultra SP-L, Novo Ferm and Ultrazyme 100, were used under their estimated optimum conditions to hydrolyse pectin of the peel. Novo Ferm was proved the optimum preparation