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dc.contributor.authorMuñoz-Almagro, Nereaes_ES
dc.contributor.authorRico-Rodríguez, Fabiánes_ES
dc.contributor.authorWilde, Peter J.es_ES
dc.contributor.authorMontilla, Antoniaes_ES
dc.contributor.authorVillamiel, Mares_ES
dc.date.accessioned2019-01-16T08:59:26Z-
dc.date.available2019-01-16T08:59:26Z-
dc.date.issued2018-
dc.identifier.citationElectrophoresis 39(15): 1984–1992 (2018)es_ES
dc.identifier.issn0173-0835-
dc.identifier.urihttp://hdl.handle.net/10261/174156-
dc.description.abstractAn optimization of temperature, time, and extracting agent concentration of pectin extraction from sunflower heads using sodium citrate and nitric acid (SP-SC and SP-NA) was carried out. At optimal conditions, the yield of extraction with nitric acid (SPO-NA) was twofold greater than the corresponding with sodium citrate (SPO-SC) (14.3 versus 7.7%, respectively). Regarding pectin structure, the galacturonic acid (GalA) content in both, SPO-SC and SPO-NA, was similar (∼85%). However, SPO-NA showed lower molecular weight (Mw) (88.9 kDa) and neutral sugar content (4%) than SPO-SC (464 kDa, 9%), indicating that nitric acid deeply degraded pectin structure. These differences derived into dissimilar behavior in their technological functionality. SPO-SC showed higher viscosity and better emulsifying capacity than SPO-NA, although any of them were able to stabilize the oil/water emulsion. Both sunflower pectins formed gels with Ca2+ (75 mg/g of pectin) at pH 3.0. However, when sucrose was added, the gels formed by SP-SC and 20% sucrose presented the same hardness as those of SP-NA with 40% sucrose. These results suggest that the pectin extracted with sodium citrate, an eco-friendly agent, could be a promising ingredient, with good thickening and gelling properties.es_ES
dc.description.sponsorshipThis work was funded by MINECO (Spain), Project AGL2014‐53445‐R, Fundación Ramón Areces and FPI fellowship of NM‐A.es_ES
dc.language.isoenges_ES
dc.publisherWiley-VCHes_ES
dc.relationMINECO/ICTI2013-2016/AGL2014‐53445‐Res_ES
dc.relation.isversionofPostprint-
dc.rightsopenAccessen_EN
dc.subjectEmulsiones_ES
dc.subjectExtractiones_ES
dc.subjectGeles_ES
dc.subjectPectines_ES
dc.subjectSunfloweres_ES
dc.titleStructural and technological characterization of pectin extracted with sodium citrate and nitric acid from sunflower headses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1002/elps.201800130-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1002/elps.201800130es_ES
dc.identifier.e-issn1522-2683-
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderFundación Ramón Areceses_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/100008054es_ES
dc.identifier.pmid29775207-
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