Characterization of pectins from press residues of berries by FT-IR spectroscopy

Zs Csanádi, P. Cserjési, N. Nemestóthy, K. Bélafi-Bakó

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

FT-IR spectra of various pectin preparations extracted from press cakes of red and black currant, raspberry and blackberry have shown structural differences. Based on the spectra data degree of esterification (DE) of the pectins was determined and found to be in the range of 50-65.

Original languageEnglish
Pages (from-to)94-99
Number of pages6
JournalActa Alimentaria
Volume41
Issue number1
DOIs
Publication statusPublished - Mar 1 2012

Keywords

  • blackberry
  • degree of esterification
  • raspberry
  • red and black currant

ASJC Scopus subject areas

  • Food Science

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