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United States Department of Agriculture

Agricultural Research Service

Title: Flash Extraction of Pectin from Orange Albedo by Steam Injection

Authors
item Fishman, Marshall
item Walker, Paul - PENN STATE UNIVERSITY
item Chau, Hoa
item Hotchkiss, Arland

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: August 31, 2003
Publication Date: September 1, 2003
Citation: Fishman, M.L., Walker, P.N., Chau, H.K., Hotchkiss, A.T. Flash extraction of pectin from orange albedo by steam injection. Abstract, American Chemical Society 226th National Meeting, New York, NY, September 7-11, 2003.

Technical Abstract: Pectin was acid extracted from orange albedo by steam injection heating under pressure. Extraction times ranged from 2 to 6 min at a pressure of about 15 psi. Solubilized pectin was characterized by HPSEC with online light scattering and viscosity detection. Molar mass (M), radius of gyration (Rg) and intrinsic viscosity (IV) all decreased with increasing extraction time when heating temperature was 120 C. At heating times of 3 min, Mw ranged from 4.9 to 4.5 × 105, Rgz was about 44 nm and IVw ranged from 8.4 to 7.9 dL/g. These values were higher than values found for commercial citrus pectin. Analysis of scaling law exponents for pectin fractions revealed that pectin distributions were mixtures of two or more of the following: spherical aggregates, hydrogen bonded network structures; and partially or fully disaggregated components of network structures which could include branched structures, rods, segmented rods and kinked rods.

Last Modified: 11/28/2014