In this study, fruit collected from Selcuk village in Bilecik, were used as a raw material. E xtraction of pectin from quince samples stored at -20 0 C was carried out at different conditions of temperature (70°C, 80°C ve 90°C), in 0.01M HCl solutions (pH 2) and different conditions of time (60, 90, 120 minute) to obtain maximum pectin yield. It was reached to maximum pectin yield as 2.86 % (wet basis) at 90°C and 90 minute- extraction conditions.
These quince pectin samples obtained at 90°C and 90 minute extraction conditions were analyzed to characterize chemically. As a result of this study, quince is an interesting source of pectin regarding to its pectin content. Higher galacturonic acid and lower ash contents of pectin are two criteria for its purity. The degree of esterification (DE) is a key factor to determine conformation and rheological properties of pectins. The degree of esterification and galacturonic acid content in samples were found as 85.27% and 97.80% which indicates that the quince pectin was the high-methoxyl and rapid set pectin. Quince pectin can be used for jam and jelly manufacturing because the ability of pectin to gel depends largely on degree of methylation.
}, number={012}, publisher={Kütahya Dumlupınar Üniversitesi} }