Publication: Effect of extraction condition on the chemical and emulsifying properties of pectin from Cyclea barbata Miers leaves
Issued Date
2014
Resource Type
Language
eng
Rights
Mahidol University
Rights Holder(s)
Faculty of Food Science Technology, UPM.
Bibliographic Citation
International Food Research Journal. Vol. 21, No. 2 (2014), 799-806
Suggested Citation
Mackaman, P, Tangsuphoom, N, Chavasit, V, Nattapol Tangsuphoom Effect of extraction condition on the chemical and emulsifying properties of pectin from Cyclea barbata Miers leaves. International Food Research Journal. Vol. 21, No. 2 (2014), 799-806. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/30091
Research Projects
Organizational Units
Authors
Journal Issue
Thesis
Title
Effect of extraction condition on the chemical and emulsifying properties of pectin from Cyclea barbata Miers leaves
Other Contributor(s)
Abstract
Cyclea barbata Miers is a tropical indigenous plant. The pectin extracted from Cyclea barbata
Miers leaves (CBMP) has unique gelling characteristic that strongly depends on the extraction
condition. This study aims to determine the chemical and emulsifying properties of CBMP
extracted under conditions that deteriorate its gelling ability. CBMP extractions were performed
using 5 and 50 mM HNO3
with 40 ppm H2
O2
, and 2 mM NaOH at 80°C for 3 h. Acid increased
degrees of methylation (DM) and acetylation (DAc), and protein content of the obtained CBMP;
while alkali extraction decreased DM but increased DAc. Depolymerization of CBMP to 20-
80 kDa was observed when acid, alkali, and long extracting time were used. CBMP extracted
using 5 mM HNO3
contained 66% DM, 2% DAc and showed better emulsifying properties
than other depolymerized CBMP. Emulsion forming and stabilizing abilities of such CBMP
resulted from the appreciable amount of protein (6%) to adsorb at the oil-water interface, and
the suitable molecular weight (80 kDa) of pectin to provide sufficient thickness of hydrated
layer for emulsion stabilization. Extraction under severe conditions resulted in the chemical
structure modification which improves the emulsifying properties of CBMP and its potential
use as emulsifier.
Description
International Food Research Journal (IFRJ) is an Open Access journal peer reviewed journal.