2002•Journal of Shaanxi Normal UniversityRequires access

Precipitation conditions of extracting pectin from apple residue

Deng Hong

Abstract

The precipitation conditions during extracting pectin from apple residue are discussed. And the influence of some factors is studied, such as expenditure of precipitant, pH, reactive temperature and time by using the Al2(SO4)3 and alcohol as the different precipitant, and the optimal precipitation condition is obtained of extracting pectin, which lays a foundation for practical process.

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Available abstract

Key concepts: Pectin, Residue (chemistry), Chemistry, Precipitation, Alcohol, Ethanol precipitation, Chromatography, Food science