title: Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods.
abstract: Studies on gold kiwifruit pectins are limited. In this work, the characterization of pectin isolated from two different stages of maturity of gold kiwifruit, namely early harvested fruit (EHF) and main harvested fruit (MHF) isolated by three methods (acid, water, enzymatic) was carried out. Pectins isolated from MHF were higher in galacturonic acid content (52-59% w/w) and weight-average molecular weights (Mw, 1.7-3.8 × 10(6)g/mol) compared with EHF pectins (29-49% w/w and 0.2-1.7 × 10(6)g/mol respectively). Enzymatic treatment gave the highest yield but lowest in Mw, viscosity and mechanical spectra for both maturities. The pectin of both maturities was classified as high-methoxyl pectin with the degree of esterification ranged from 82% to 90%. Water-extracted MHF pectin molecules had the highest RMS radius (182.7 nm) and Mw (3.75 × 10(6)g/mol). The water extraction method appeared to retain the native state of pectin molecules compared with acid and enzymatic extraction methods based on the Mw and viscosity data.
authors: Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand. Electronic address: oniyuliarti@yahoo.co.nz.
authors: Oni
authors: O
authors: Yuliarti
authors: Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand.
authors: Lara
authors: L
authors: Matia-Merino
authors: Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand.
authors: Kelvin K T
authors: KKT
authors: Goh
authors: Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand; School of Agricultural and Wine Sciences, Charles Sturt University, Australia.
authors: John
authors: J
authors: Mawson
authors: Institute of Fundamental Sciences, Massey University, Palmerston North, New Zealand.
authors: Martin A K
authors: MAK
authors: Williams
authors: Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand; Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand.
authors: Charles
authors: C
authors: Brennan
mesh_terms: D029042:Actinidia / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry; D008970:Molecular Weight; D010368:Pectins / Q000302:isolation & purification*; D010940:Plant Proteins / Q000032:analysis; D014783:Viscosity
chemical_list: D010940:Plant Proteins; D010368:Pectins
keywords: Fruit maturity; Galacturonic acid; Gold kiwifruit; High-methoxyl pectin; Viscosity