Enzymic extraction of pectin preparations from pumpkin

A Review on Pharmacological Activities and Utilization Technologies of Pumpkin

“…In order to gain higher yield of pectin from pumpkin pulps, enzymic extraction was adopted and worth being commended [48,49]. However, The pumpkin pectin obtained by enzymic means did not form gels [50] and previous chemical modification is unsuccessful to improve this pectin preparation's gelling properties [51]. Further work need to continue toward two objectives: (1) search of righter enzymes for preparation of pectin samples; (2) development of methods for chemical modification of pumpkin pectin preparations with a view to improving their gelling properties.…”

Commercial cell wall hydrolytic enzymes for producing pectin-enriched products from butternut (Cucurbita moschata, Duchesne ex Poiret)

“…The residue was washed twice with distilled water, dried (85°C, 2 h) in a convection oven (air rate: 0.508 m s À1 ), milled (Wemir E909, Argentina) and sieved for obtaining a powder with particles in the range 420-710 lm. The pumpkin powder was digested under stirring (10 rad s À1 ) into a 0.05 mol dm À3 -sodium citrate buffer (pH 5.2) with 0.1 g kg À1 sodium azide (Shkodina et al, 1998), and one of the following cell wall (CW) polysaccharide degrading enzymes:…”

Pectin quantity, composition and physicochemical behaviour as influenced by the purification process

“…Contrary to the pectin GalA content, DM, and average-molecular weight, an increase in the other factors cited above was reported to negatively affect the gel formation (Miyamoto & Chang, 1992;Pippen, McCready, & Owens, 1950;Sosulski, Lin, & Humbert, 1978). For instance, pectins which are naturally rich in acetyl-esterification and neutral sugars and/or have low average-molecular weights such as those extracted from chicory, pumpkin, and sugar beet by-products (Robert, Devillers, Wathelet, Van Herck, & Paquot, 2006;Shkodina, Zeltser, Selivanov, & Ignatov, 1998;Yapo, Robert, Etienne, Wathelet, & Paquot, 2007) exhibit rather poor gelling properties unless they are structurally-modified beforehand. On an industrial scale, pectins are usually extracted using hot water acidified with a strong mineral acid (the so-called conventional (acid) extraction) under pH, temperature, and duration conditions generally in the range of 1.3-3, 60-100°C, and 20-360 min, respectively.…”