61A-32 |
Effective pectin extraction from Asian pear flesh |
J. B. EUN1, X. Zhang, and F. Z. Lee. (1) Department of Food Science and Technology, Chonnam National University, 300 Yongbong-dong Buk-gu, Gwangju, 500-757, South Korea Many Asian pears were fallen by wind, pecked by birds and defected during handling and storage; therefore, the pears should be used to make more profitable for the pear producers. One of the possible methods would be extraction of some kinds of food ingredients and/or phytochemicals. In this study, pectin extraction methods to increase yield and enhance quality were investigated with, fallen or defected Asian pears unutilized as table fruits. pH and volume change of extraction solution in acid extraction method were studied for increase of extraction yield, washing was done for sugar removal, and steaming and sulfites addition methods was done for bleaching of extracted pectin. Color of extracted pectin was measured by colorimeter and extraction yield was measured by chemical balance. Addition of Sulfites and steaming make yield decreased. if washing is conducted with the extracted pectin, degree of bleaching in the washed was similar to the bleached with sulfites. Extraction yield was increased with increasing extraction solution volume from 10 times to 30 times to sample weights, but color of extracted pectin was not much different. Extraction yield of pectin was not different between pH 1.6 of extraction solution and pH 2.0 and was much lower in pH 2.5 than in those. In color, L value was increased a and b values were decreased, especially much more in b value, with increasing pH of extraction solution. In conclusion, for extraction of pectin from Asian pears, steaming and addition of sulfites would not be good due to decreasing extraction yield and not much increase in bleaching. Washing treatment, using extraction solution volume of 20 times to sample weight and pH 2.0 of extraction solution could be good for pectin extraction from them.
Session 61A, Carbohydrate
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