호박 과피로부터 추출한 펙틴의 물리화학적 특성

이영미¹, 김승기¹, 박지원¹, 어중혁¹^,^*

Physicochemical Properties of Pectins Extracted from Pumpkin Peel

Young-Me Lee¹, Seung-Ki Kim¹, Jiwon Park¹, Joong-Hyuck Auh¹^,^*

¹중앙대학교 식품공학과

¹Department of Food Science & Technology, Chung-Ang University

^*Corresponding author: Joong-Hyuck Auh, Department of Food Science & Technology, Chung-Ang University, Anseong, 456-756, Korea. Tel: +82-31-670-3079; Fax: +82-31-675-4853, E-mail: jhauh@cau.ac.kr

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 08, 2012; Revised: Oct 11, 2012; Accepted: Oct 12, 2012

Published Online: Nov 30, 2012

Abatract

Pectins were isolated from pumpkin peel with hot-acid extraction method and the physicochemical properties were determined including molecular weight distribution, galacturonic acid content, degree of methylation & acetylation and bile acid binding capacity in vitro. Pumpkin peel contained higher dietary fiber (16%) compared to the pumpkin flesh. Pectins prepared from pumpkin peel had 53% of galacturonic acid, whereas showed relatively higher degree of methylation (86.5%) with some degree of acetylation as well, which was distinct from commercial citrus peel pectin. In addition, bile acid binding capacity of pumpkin peel pectins was investigated in vitro and around 9% of taurocholic acid was bound in a model system, which indicated the possible health promoting effect of pumpkin dietary fiber.

Keywords: physicochemical properties; pectin; pumkin peel