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Information Journal Paper

Title

OPTIMIZATION OF EXTRACTION OF PECTIN FROM PUMPKIN BY USING WAVES EMITTED FROM A MICROWAVE

Pages

  143-154

Keywords

Abstract

 PECTIN is an important structural component of cellular wall in plants and is extensively used as the stabilizer and jellifier factor in food industry. PECTIN is a polysaccharide which is extensively applied in food and medicine industry. And has its own technological and therapeutical traits. In the present research, EXTRACTION of PECTIN from dry dreg powder of PUMPKIN taken from farmlands of Khoy with chlorhydric acid under the different conditions of PH between 5% to 2, and with 87c temperature in four time levels of 10, 15, 30 and 45 minutes created by microwave and heating with flame and deposit removal by ethanol 96% has been investigated. The highest PECTIN efficiency (9.86%) was attained by solution of chlorhydric acid with PH 1.5, in 87c, by implication of macrofer to create waves from microwave in 30 minutes. Using chlorhydric acid to extract PECTIN from PUMPKIN is more suitable than sulfuric and nitric acid. In a specific temperature of 87c the efficiency increases by lengthening the time of EXTRACTION. The percentage of methoxy or the grade of asterioration of PUMPKIN 49.7 and its galactonic acid percentage is 58.25 and can be used in food and medicine industry.

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    APA: Copy

    ESMKHANI, RAHIM, & MULLA EBRAHIMLOO, ALIREZA. (2014). OPTIMIZATION OF EXTRACTION OF PECTIN FROM PUMPKIN BY USING WAVES EMITTED FROM A MICROWAVE. JOURNAL OF RESEARCH IN CROP SCIENCES, 6(23), 143-154. SID. https://sid.ir/paper/168020/en

    Vancouver: Copy

    ESMKHANI RAHIM, MULLA EBRAHIMLOO ALIREZA. OPTIMIZATION OF EXTRACTION OF PECTIN FROM PUMPKIN BY USING WAVES EMITTED FROM A MICROWAVE. JOURNAL OF RESEARCH IN CROP SCIENCES[Internet]. 2014;6(23):143-154. Available from: https://sid.ir/paper/168020/en

    IEEE: Copy

    RAHIM ESMKHANI, and ALIREZA MULLA EBRAHIMLOO, “OPTIMIZATION OF EXTRACTION OF PECTIN FROM PUMPKIN BY USING WAVES EMITTED FROM A MICROWAVE,” JOURNAL OF RESEARCH IN CROP SCIENCES, vol. 6, no. 23, pp. 143–154, 2014, [Online]. Available: https://sid.ir/paper/168020/en

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