title: Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis).
abstract: Gold kiwifruit pomace extracted using citric acid, water and enzyme (Celluclast 1.5L) were studied in terms of pectin yield, protein, ash, non-starch polysaccharide, galacturonic acid (GalA), neutral sugar composition, molar mass (Mw), viscosity and degree of branching. Water-extracted pectin was considered closest to its native form. Enzyme extracted pectin showed the highest yield (∼ 4.5%w/w) as compared with the acid and water extraction methods (∼ 3.6-3.8%w/w). Pectin obtained from different extraction methods showed different degree of branching. The Mw and root mean square (RMS) radius varied with the extraction methods with values of 8.4 × 10(5) g/mol and 92 nm, 8.5 × 10(5)g/mol and 102 nm, 6.7 × 10(5) g/mol and 52 nm for acid, water and enzymatic extraction methods, respectively. Similar trend was observed for pectin viscosity, with water-extracted pectin giving a slightly higher viscosity followed by acid and enzyme-extracted pectin. This study showed that gold kiwifruit pomace pectin has potential application in food products.
authors.affiliation: Massey Institute of Food Science and Technology, School of Food & Nutrition, Massey University, Palmerston North, New Zealand; School of Chemical and Life Sciences, Singapore Polytechnic, Singapore.
authors.forename: Oni
authors.initials: O
authors.lastname: Yuliarti
authors.affiliation: Massey Institute of Food Science and Technology, School of Food & Nutrition, Massey University, Palmerston North, New Zealand. Electronic address: K.T.Goh@massey.ac.nz.
authors.forename: Kelvin K T
authors.initials: KK
authors.lastname: Goh
authors.affiliation: Massey Institute of Food Science and Technology, School of Food & Nutrition, Massey University, Palmerston North, New Zealand.
authors.forename: Lara
authors.initials: L
authors.lastname: Matia-Merino
authors.affiliation: Massey Institute of Food Science and Technology, School of Food & Nutrition, Massey University, Palmerston North, New Zealand; School of Agricultural and Wine Sciences, Charles Sturt University, Australia.
authors.forename: John
authors.initials: J
authors.lastname: Mawson
authors.affiliation: Massey Institute of Food Science and Technology, School of Food & Nutrition, Massey University, Palmerston North, New Zealand; Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand.
authors.forename: Charles
authors.initials: C
authors.lastname: Brennan
mesh_terms: D029042:Actinidia / Q000737:chemistry*; D004044:Dietary Proteins / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D006603:Hexuronic Acids / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D008970:Molecular Weight; D010368:Pectins / Q000032:analysis*; D011134:Polysaccharides / Q000032:analysis; D014783:Viscosity; D014867:Water / Q000032:analysis
chemical_list: D004044:Dietary Proteins; D006603:Hexuronic Acids; D011134:Polysaccharides; D014867:Water; C007819:galacturonic acid; D010368:Pectins
keywords: Extraction; Galacturonic acid, molar mass and viscosity; Gold kiwifruit; Pectin; Pomace