Please use this identifier to cite or link to this item: http://ktisis.cut.ac.cy/handle/10488/6385
Title: The effect of heat processing on the functional properties of pectin contained in olive mill wastewater
Authors: Galanakis, Charis M.
Tornberg, Eva
Gekas, Vassilis 
Keywords: Enzymes;Esters;Gelation;Phenols;Rheology;Solubility
Category: Earth and related Environmental Sciences
Field: Natural Sciences
Issue Date: 2010
Publisher: Elsevier
Source: LWT - Food science and technology, 2010, volume 43, issue 7, pages 1001-1008
Abstract: The purpose of this study was to evaluate the effect of prolonged heat processing (180 min at 50-80 °C) on the functional and rheological properties of pectin, derived from olive mill wastewater (OMW). It was shown that a low temperature blanching of OMW at 60 °C, activates endogenous pectin methyl esterase and promotes demethylation, despite the high concentration of phenols. Activation of the enzyme resulted in enhanced solubilization and subsequent partial degradation of pectin. The induced degradation impaired pectin grade and resulted in loss of gelling functionality. An alternative heating process at 80 ° C resulted in negligible enzyme induced degradation of the pectin and improved gelling properties of the recovered material, despite the lower solubilization of the pectin. The obtained results contribute to a better understanding of the temperature effect on pectin functional properties and can be utilized in order to optimize pectin recovery from OMW
URI: http://ktisis.cut.ac.cy/handle/10488/6385
ISSN: 00236438
DOI: http://dx.doi.org/10.1016/j.lwt.2010.01.004
Rights: © 2010 Elsevier Ltd
Type: Article
Appears in Collections:Άρθρα/Articles

Show full item record

SCOPUSTM   
Citations 10

36
checked on Nov 16, 2017

Page view(s) 50

30
Last Week
1
Last month
0
checked on Nov 21, 2017

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.