Turunçgil Kabuklarından Elde Edilen Pektinlerin Karakterizasyonu ve Karşılaştırılması

Year 2017, Volume: 15 Issue: 1, 17 - 28, 15.04.2017

Melih Güzel , Özlem Akpınar

https://doi.org/10.24323/akademik-gida.304274

Cited By: 3

Abstract

Pektin, gıda endüstrisinde yaygın olarak kullanılan
bir polisakkarittir. Farklı metilasyon derecelerine
sahip D-galakturonik asit moleküllerinin α(1,4) glikozidik bağlarla
birbirlerine bağlanmasıyla oluşan lineer bir polimerdir. Bu çalışmada limon, mandalina, portakal ve greyfurt turunçgil kabuklarından
elde edilen pektinlerin fizikokimyasal,
yapısal ve termal özellikleri incelenmiştir. Pektin üretimi için, turunçgil
kabukları sitrik asit çözeltisinde (pH 1) ekstrakte edilmiş ve ekstrakte edilen
pektin etanol ile çökeltilmiştir. Tüm pektin örneklerinin yüksek metoksilli
pektin olduğu, limon ve portakal kabuklarından elde edilen pektinlerin diğer
pektin örneklerinden daha iyi jel gücü ve sıvı tutma kapasitesine sahip olduğu
bulunmuştur. Portakal kabuğundan elde edilen pektinin termal stabilitesi daha
yüksek iken limon ve greyfurt kabuğundan elde edilen pektinlerin diğer
pektinlere kıyasla daha organize bir yapıya sahip olduğu görülmüştür.

Keywords

Kabuk, Karakterizasyon, Turunçgil, Pektin, Termal özellikler

Comparison and Characterization of Pectins Obtained From Citrus Peels

Abstract

Pectin is a polysaccharide that is widely used in
food industry. It is a linear polymer of α(1,4) linked D-galacturonic acid units
with varying degrees of methylation. In the present study, the extraction characterization and comparison
of some physicochemical, structural and thermal properties of pectins from lemon,
mandarin, orange and grapefruit citrus peels were determined. For the
production of pectin, citrus peels were extracted in a solution of citric acid
(pH 1) and extracted pectins were precipitated with ethanol. All pectins were
high methoxylated while lemon and orange peel pectin had better gel strength and
liquid holding capacity than the others. Orange peel pectin had higher thermal
stability while lemon peel and grapefruit pectins had a more organized
structure than the other pectins.

Keywords

Characterization, Citrus, Pectin, Peel, Thermal properties

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