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Optimization of Extraction of Pectin from Jackfruit Peel by Ultrasonic-assisted Enzymatic Method and Modification of De-Esterification

In order to improve the yield of jackfruit peel pectin (JFPP) and obtain high-purity pectin with good functional properties, this study optimized the extraction process of pectin by ultrasound-assisted cellulase enzyme method through response surface experiments. The extracted pectin was preliminari...

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Glavni autori: Xin WEI, An HUANG, Yi CHEN, Jingxin QIN, Zhiwei YANG
Format: Artigo
Jezik:Chinês
Izdano: The editorial department of Science and Technology of Food Industry 2024-08-01
Serija:Shipin gongye ke-ji
Teme:
jackfruit peel
pectin
ultrasound-assisted enzymatic method
response surface optimization
de-esterification
physicochemical properties
Online pristup:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023100266
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