Estabelecimento de um modelo de extração àcida de pectina de bagaço de maçã

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

words: pectin, apple Apple juice processing may produce around 20-40% of the raw material as a by-product known as pomace, which could be useful as natural source of many high value compounds. The objective of this work was to establish a procedure of acid extraction of pectin from such industrial by-product. Aplle pomace, obtained in laboratory scale, was dried to decrease its chemical and microbiological instability. With essays at 97o C/10min seven acids were tested (1-750mM) in what concerns their effects on pectin yield and best acid was identified. Pectin was extracted according to a experimental design factorial 22 axial with repetitions at the central essay considering the effects of HNO3 concentration and time. The resulting model was analysed in what concerns regression and lack of fit. The pectin fraction obtained at the central essay was compared to commercial samples of low and high methoxyl pectin with titrimetry and spectroscopic FTIR techniques as well as by size exclusion chromatography and neutral sugar composition. The extraction reactions showed the difference of the nitric, hydrochloric, succinic and lactic acids, which an increasing yield up to 100mM from the trichloroacetic, malic and citric acids, with and increasing yield up to 750mM, reaching higher levels than possible. Nitric acid was the select and reaction containing 10 g of apple pomace gave better results than that with 5 or 25 although he yields were all the same (R2=). The model was statistically significant concerning gravimetric yield (R2 = 0.9834) and predicts that at 126mM and during 14 min it will be reached a maximum yield of 20.07 g/100 g. The same experiment established the model statistically significant (R2=0.9888) which predicts the minimum degree of esterification of 43,73% in extracted pectin at 200 mM during 10 min. The experimental sample of pectin (10 min, 100mM, 97 C) was similar to the commercial low methoxyl pectin both by titrimetric techniques as well as spectroscopic FTIR, and showed a similar HPSEC profile and ramnose insertion frequency in main acid chain. The results suggest the utilization of the model in conditions even milder than that of the central essay for obtaining low methoxyl pectin with less possibility of structural damage. Kepomace, yield, degree of esterification.

ASSUNTO(S)

engenharia de alimentos degree of esterification pectinas rendimento grau de esterificação kepomace bagaço de maçã yield

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