Extraction And Physico-Chemical Characterization Of Antioxidative Pectic-Polysaccharide From Pinto Bean (Phaseolus Vulgaris ) Pods
| dc.contributor.author | Kamarudin, Fazlina | |
| dc.date.accessioned | 2017-10-30T07:38:55Z | |
| dc.date.available | 2017-10-30T07:38:55Z | |
| dc.date.issued | 2014-07 | |
| dc.description.abstract | This thesis describes the extraction and characterization of pectic-polysaccharide from the pods of pinto bean. Different pH (pH 2, pH 4 and pH 6), temperature (50, 60 and 70 °C) and time (1, 3 and 5 h) were implemented in the extraction and their effects on the antioxidative and physico-chemical properties were evaluated. The maximum pectic-polysaccharide yield of 38.5 g/100 g was extracted at pH 2, for 3 h at 70 °C. The highest Total Phenolic Content was 285.5 mg GAE/100g (pH 4, T: 50 °C, t: 1 h) while the highest Diphenyl-1-picrylhydrazyl radical scavenging activity and Ferric Reducing Antioxidant Power activity was 10.7 %DPPHsc (pH 6, T: 70 °C, t: 3 h) and 4.03 mM FeSO4/g (pH 4, T: 70°C, t: 1 h), respectively. Total polysaccharide content (476.2 mg maltose/g, pH 4, T: 70 °C, t: 3 h), uronic acid content (456.7 mg Gal/g, pH 2, T: 60 °C, t: 5 h), degree of esterification (59.9 %, pH 2, T: 70 °C t: 3 h), water holding capacity (51.1 g of water held/g, pH 6, T: 70 °C, t: 3 h), oil holding capacity (33.4 g of oil held/g, pH 6, T: 50 °C, t: 5 h), emulsifying activity (43.8 %, pH 2, T: 60 °C, t: 5 h) and emulsion stability (40.5 %, pH 2, T: 60 °C, t: 3 h) were reported. Moreover, FTIR spectra showed the presence of major chemical groups of pectin at region between 1000 and 2000 cm-1 and indicated that the extracted pectic-polysaccharide is of pectin. Rheological properties of the pectic-polysaccharide were also studied. The shear thinning behaviour and viscosity of the extracts were observed. Pectic-polysaccharide extracted at pH 2, 70 °C for 5 h produces gels with highest viscosity under pH 4.5 and pH 6.5. Results suggest that pectic-polysaccharide from the pods of pinto bean has the potential to be exploited as a source of commercial pectin. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/5173 | |
| dc.language.iso | en | en_US |
| dc.publisher | Universiti Sains Malaysia | en_US |
| dc.subject | The extraction and characterization | en_US |
| dc.subject | of pectic-polysaccharide | en_US |
| dc.title | Extraction And Physico-Chemical Characterization Of Antioxidative Pectic-Polysaccharide From Pinto Bean (Phaseolus Vulgaris ) Pods | en_US |
| dc.type | Thesis | en_US |