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Table 3. Intrinsic viscosity of orange pectin solutions. doi:10.1371/journal.pone.0161751.t003

Table 3 Intrinsic viscosity of orange pectin solutions. doi:10.1371/journal.pone.0161751.t003

Related Figures (8)

Fig 1. Effect of acids types and citrus peels stat on pectin yield.
Fig 1. Effect of acids types and citrus peels stat on pectin yield.
Table 1. Degree of esterification of orange and grapefruit pectins. doi:10.1371/journal.pone.0161751.t001
Table 1. Degree of esterification of orange and grapefruit pectins. doi:10.1371/journal.pone.0161751.t001
doi:10.1371/journal.pone.0161751.t002 Table 2. Intrinsic viscosity of grapefruit pectin solutions.
doi:10.1371/journal.pone.0161751.t002 Table 2. Intrinsic viscosity of grapefruit pectin solutions.
Fig 4. Variation of “zero shear” specific viscosity (nsp) with degree of space-occupancy (c[n]) for Orange (a) and Grapefruit (b) pectins. The presence of the polymers was detected using Dubois protocol. While the intensity of the peak was evaluated using the absorbance reading of each fraction. After the establishment of the calibration curve, we performed the exclusion chromatography of our orange pectin which was extracted from fresh peel using citric acid (Mw = 2.405*10°° g/mol) and from resid- ual peels using sulfuric acid (Mw = 1.639*10°° g/mol respectively) in order to confirm their molecular weights. Table 5 shows the results obtained according to the sampling interval:
Fig 4. Variation of “zero shear” specific viscosity (nsp) with degree of space-occupancy (c[n]) for Orange (a) and Grapefruit (b) pectins. The presence of the polymers was detected using Dubois protocol. While the intensity of the peak was evaluated using the absorbance reading of each fraction. After the establishment of the calibration curve, we performed the exclusion chromatography of our orange pectin which was extracted from fresh peel using citric acid (Mw = 2.405*10°° g/mol) and from resid- ual peels using sulfuric acid (Mw = 1.639*10°° g/mol respectively) in order to confirm their molecular weights. Table 5 shows the results obtained according to the sampling interval:
Table 4. Orange and grapefruit pectin molecular weight (Mw).
Table 4. Orange and grapefruit pectin molecular weight (Mw).
doi:10.1371/journal.pone.0161751.t005 Table 5. Retention time Orange pectin.
doi:10.1371/journal.pone.0161751.t005 Table 5. Retention time Orange pectin.
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BiochemistryChemistryFood ScienceMolecular BiologyBiotechnologyEcologyMedicineOil ExtractionPectin extractionCitrus paradisi
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