The Effect of Extraction Conditions on the Chemical Characteristics of Pectin from Opuntia ficus indica Cladode Flour
Authors:
- Jaime David Pérez-MartínezJPJaime David Pérez-Martínez
- José de Jesús Ornelas-PazJOJosé de Jesús Ornelas-Paz
- Pilar Escalante-MinakataPEPilar Escalante-Minakata
- 17 July 2013
- journal article
- research article
- Published by Springer Nature in Journal of Polymers and the Environment
- Vol. 21 (4) , 1040-1051
Abstract
No abstract availableKeywords
This publication has 30 references indexed in Scilit:
- Anatomical, Chemical, and Biochemical Characterization of Cladodes from Prickly Pear [Opuntia ficus-indica (L.) Mill.]Journal of Agricultural and Food Chemistry, 2009
- Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental designFood Chemistry, 2008
- Influence of pectin properties and processing conditions on thermal pectin degradationFood Chemistry, 2007
- Evidence for In Vitro Binding of Pectin Side Chains to CellulosePlant Physiology, 2005
- Isolation and structural characterization of protopectin from the skin of Opuntia ficus-indica prickly pear fruitsCarbohydrate Polymers, 2005
- Rheological properties of the mucilage gum (Opuntia ficus indica)Food Hydrocolloids, 2000
- Pectin Hydrolysis: Effect of Temperature, Degree of Methylation, pH, and Calcium on Hydrolysis RatesJournal of Agricultural and Food Chemistry, 1998
- Calibration and application of high-performance size exclusion columns for molecular weight distribution of pectinsCarbohydrate Polymers, 1986
- A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye bindingAnalytical Biochemistry, 1976
- Polymetaphosphate and oxalate extraction of sunflower pectinsJournal of Agricultural and Food Chemistry, 1976