A Novel Pectin Material: Extraction, Characterization and Gelling Properties

A novel pectin was acid extracted from chickpea husk (CHP). CHP presented a 67% (w/w) of galacturonic acid, an intrinsic viscosity of 374 mL/g and a viscosimetric molecular weight of 110 kDa. Fourier transform infrared spectroscopy spectrum of CHP indicated a degree of esterification of about 10%. T...

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Detalles Bibliográficos
Autores principales: Urias-Orona, Vania, Rascón-Chu, Agustin, Lizardi-Mendoza, Jaime, Carvajal-Millán, Elizabeth, Gardea, Alfonso A., Ramírez-Wong, Benjamín
Formato: Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2010
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2996777/
https://www.ncbi.nlm.nih.gov/pubmed/21152294
http://dx.doi.org/10.3390/ijms11103686

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2996777/
https://www.ncbi.nlm.nih.gov/pubmed/21152294
http://dx.doi.org/10.3390/ijms11103686

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