Extraction of pectins with different degrees of esterification from mulberry branch bark

Bioresource Technology

Volumn 101, Issue 9, 2010, Pages 3268-3273

  Liu, Lin ^a   Cao, Jing ^a   Huang, Jian ^a   Cai, Yurong ^a   Yao, Juming ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Branch bark; Esterification; Mulberry; Pectin

Indexed keywords

APPARENT VISCOSITY; BRANCH BARK; GALACTURONIC ACIDS; HIGHER-DEGREE; NEUTRAL SUGAR; OPTIMAL CONDITIONS; POTENTIAL SOURCES; PRODUCTION CONDITION; TRACE AMOUNTS;

ACIDS; COAGULATION; ESTERS; GELATION; SUGAR (SUCROSE);

ESTERIFICATION;

GALACTURONIC ACID; PECTIN;

BARK; DECIDUOUS TREE; ESTER; EXTRACTION METHOD; POLYSACCHARIDE;

ARTICLE; BARK; CHEMICAL COMPOSITION; CONTROLLED STUDY; ESTERIFICATION; EXTRACTION; FLUID FLOW; GELATION; MULBERRY; NONHUMAN; PHYTOCHEMISTRY; PRECIPITATION; PRIORITY JOURNAL; STRUCTURE ANALYSIS; VISCOSITY;

ACETYLATION; CHEMICAL PRECIPITATION; CHROMATOGRAPHY, GAS; ESTERIFICATION; HEXURONIC ACIDS; MORUS; PECTINS; PLANT BARK; PLANT EPIDERMIS; RHEOLOGY; SOLUTIONS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STRESS, MECHANICAL; VISCOSITY;

MORUS (PLANT);

EID: 74649085336     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2009.12.062     Document Type: Article

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