Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast(®) 1.5 L

Cocoa pod husks are a waste generated during the processing of cocoa beans. We aimed to explore the enzymatic extraction of pectin using cellulases. The extraction process was optimized using a central composite design (CCD) and analyzed by response surface methodology (RSM). The parameters optimize...

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Detaylı Bibliyografya
Yayımlandı:Molecules
Asıl Yazarlar: Hennessey-Ramos, Licelander, Murillo-Arango, Walter, Vasco-Correa, Juliana, Paz Astudillo, Isabel Cristina
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2021
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7963153/
https://ncbi.nlm.nih.gov/pubmed/33803082
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26051473
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