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oai:bayburt-rdlopen.rawdatalibrary.net:bayburt/137982026-10-29T19:52:18Zopenairedrivercom_bayburt_10000col_bayburt_10001com_bayburt_10007col_bayburt_10223

Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS modelsAl-Amoudi, Rami H.Taylan, OsmanKutlu, GozdeCan, Asli MusluSagdic, OsmanDertli, EnesYilmaz, Mustafa TahsinMedlar fruitMolecular, thermal and rheological characterizationPectin extraction yieldRSM and ANFIS modelingIn this work, response surface methodology and adaptive neuro-fuzzy inference system approaches were used to predict and model effect of extraction conditions of pectin from medlar fruit (Mespilus germanica L.). The pectin extracted at optimized conditions (89 °C, 4.83 h and 4.2 pH) could be classified as high methoxyl pectin. Sugar composition analysis showed that pectin was mainly composed of D-galacturonic acid, L-arabinose, L-rhamnose, D-galactose and D-glucose. Fourier Transform Infrared Spectroscopy, RAMAN and nuclear magnetic resonance spectra confirmed molecular structure, revealing presence of D-galacturonic acid backbone. X-ray diffraction patterns revealed an amorphous structure. Differential scanning calorimetry showed endothermic (123 °C) and exothermic peaks (192 °C). Thermogravimetric analysis revealed three decomposition regions, 50–225 °C, 225–400 °C and 400–600 °C. Steady and dynamic shear analyses revealed that pectin had a pseudo-plastic behavior with storage (G′) and loss (G″) modulus increasing with increment in frequency, indicating viscoelastic structure more predominantly elastic than viscous.Elsevier Ltd2019Articlehttps://rdlopen.rawdatalibrary.net/r/bayburt/13798https://doi.org/10.1016/j.foodchem.2018.07.2110308-8146enFood Chemistryinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://bayburt-rdlopen.rawdatalibrary.net/tr/items/bayburt/13798