Journals Information
Universal Journal of Food and Nutrition Science(CEASE PUBLICATION) Vol. 2(1), pp. 1 - 6
DOI: 10.13189/ujfns.2014.020101
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Macromolecular and Viscoelastic Properties of Low Methoxy Pectin from Cashew Apple Pomace
Veronique Besson 1, Beda Marcel Yapo 2,*, Grah Avit Maxwell Beugre 2, Kouassi Koffi 1, Dago Gnakri 2
1 Food Research and Technology Division, Cargill West Africa, Abidjan, C么te d鈥橧voire
2 Subunit of Pedagogy in Biochemistry and Microbiology, Unit of Training and Research in Agroforestry, University of Jean Lorougnon Gu茅d茅 (UJLoG), BP 150 Daloa, C么te d鈥橧voire
ABSTRACT
The study on the yield and some structural and rheological properties of acid-extracted pectins from cashew (Anacardium occidentale L.) apple pomace (AOP) showed that about 25% of pectins could be produced under optimized acid conditions. AOP was mainly composed of galacturonic acid (84.5%) with some neutral sugars of which rhamnose (1.9%), arabinose (3.8%), and galactose (5.5%) were the main constituents. The degree of methylation (DM) of AOP was 41%, indicating extraction of low methoxy pectin (LMP). The intrinsic viscosity and average-molecular weight of AOP were 398 mL/g and 142 kDa, respectively. AOP exhibited a calcium-mediated gelling strength of 128 which appeared to be higher than that (104) of commercial citrus pectin with similar DM. AOP yielded firmer Ca2+-mediated LMP gels, thereby showing a high power of gelation. Viscoelastic analyses also substantiated good gelling behaviour of the produced AOP. Therefore, cashew apple pomace, which is an industrial cell wall residue from the production of cashew nut, appears to be a potentially viable source of production of marketable LMP without the need for enzymatic and/or chemical demethylation.
KEYWORDS
Cashew Apple Pomace, Low Methoxy Pectin, Extraction, Macromolecular Characteristics, Rheological Properties
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Veronique Besson , Beda Marcel Yapo , Grah Avit Maxwell Beugre , Kouassi Koffi , Dago Gnakri , "Macromolecular and Viscoelastic Properties of Low Methoxy Pectin from Cashew Apple Pomace," Universal Journal of Food and Nutrition Science(CEASE PUBLICATION), Vol. 2, No. 1, pp. 1 - 6, 2014. DOI: 10.13189/ujfns.2014.020101.
(b). APA Format:
Veronique Besson , Beda Marcel Yapo , Grah Avit Maxwell Beugre , Kouassi Koffi , Dago Gnakri (2014). Macromolecular and Viscoelastic Properties of Low Methoxy Pectin from Cashew Apple Pomace. Universal Journal of Food and Nutrition Science(CEASE PUBLICATION), 2(1), 1 - 6. DOI: 10.13189/ujfns.2014.020101.