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Comparison and Characterization of Pectins Obtained From Citrus Peels ABSTRACTPectin is a polysaccharide that is widely used in food industry. It is a linear polymer of α(1,4) linked D-galacturonic acid units with varying degrees of methylation. In the present study, the extraction characterization and comparison of some physicochemical, structural and thermal properties of pectins from lemon, mandarin, orange and grapefruit citrus peels were determined. For the production of pectin, citrus peels were extracted in a solution of citric acid (pH 1) and extracted pectins were precipitated with ethanol. All pectins were high methoxylated while lemon and orange peel pectin had better gel strength and liquid holding capacity than the others. Orange peel pectin had higher thermal stability while lemon peel and grapefruit pectins had a more organized structure than the other pectins.

The aims of this research were to examine the effect of pH on extraction of proteins from sour cherry (Prunus cerasus L.) kernels, and to investigate the functional properties of the resulting protein concentrate. The optimum pH values for the protein extraction and isoelectric precipitation were determined as 10.0 and 4.5, respectively. The protein concentrate contained 4.03 ± 0.16% moisture, 3.31 ± 0.17% ash, 2.94 ± 0.36% carbohydrate, 1.93 ± 0.16% lipid, and 80.48 ± 2.38% protein. Water holding capacity, oil holding capacity and the least gelling concentration of the protein concentrate were 2.42 ± 0.09 g water/g, 1.73 ± 0.17 g oil/g and 8%, respectively. Results showed that emulsifying activity and stability indices, foaming capacity and stability of protein concentrate were 38.91 ± 2.50 m 2 /g, 37.49 ± 2.41 min, 35.00 ± 3.54% and 71.80 ± 7.25% (after 30 min), respectively. The functional and chemical properties of the protein concentrate indicate that it may find application as functional ingredient for various food products.