Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast(®) 1.5 L

Cocoa pod husks are a waste generated during the processing of cocoa beans. We aimed to explore the enzymatic extraction of pectin using cellulases. The extraction process was optimized using a central composite design (CCD) and analyzed by response surface methodology (RSM). The parameters optimize...

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Detalles Bibliográficos
Autores principales: Hennessey-Ramos, Licelander, Murillo-Arango, Walter, Vasco-Correa, Juliana, Paz Astudillo, Isabel Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7963153/
https://www.ncbi.nlm.nih.gov/pubmed/33803082
http://dx.doi.org/10.3390/molecules26051473

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7963153/
https://www.ncbi.nlm.nih.gov/pubmed/33803082
http://dx.doi.org/10.3390/molecules26051473

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