Extraction and Characterization of Highly Gelling Low Methoxy Pectin from Cashew Apple Pomace

Foods

Beda M. Yapo¹ 

[1] Subunit of Pedagogy in Biochemistry and Microbiology, Unit of Training and Research in Agroforestry, University of Jean Lorougnon Guédé, BP 150 Daloa, Cote d’Ivoire

关键词: cashew apple;    low methoxy pectin;    purification;    molecular features;    gelation;   

DOI  :  10.3390/foods3010001

来源: mdpi

【 摘 要 】

Investigation on the pectic substances of cashew (Anacardium occidentale L.) apple under different acid-extraction conditions (pH 1.0, 1.5, and 2.0) showed that more than 10%–25% of A. occidentale pectins (AOP) could be extracted, depending on the extractant strength. The extracted AOP contained high amounts of galacturonic acid (GalA: 69.9%–84.5%) with some neutral sugars of which rhamnose (Rha: 1.3%–2.5%), arabinose (Ara: 2.6%–5.4%), and galactose (Gal: 4.7%–8.6%) were the main constituents. The degree of methoxylation (DM) was in the range of 28%–46% and was only slightly affected by the extractant strength, thereby indicating isolation of naturally low methoxy pectins (LMP). In terms of gelling capability, AOP yielded firmer Ca²⁺-mediated LMP gels than commercial citrus LMP with comparable DM. Cashew apple pomace, therefore, appears to be a potentially viable source for possible production of “non-chemically or enzymatically-tailored” LMP.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.