extraction of pectins by ultrasound from opuntia ficus indica without snowshoes of mucilage.

摘要

the present invention relates to the production of pectins from products of prickly pear (opuntia ficus indica (fio) after the removal of mucilage.the extraction process involves the treatment of an aqueous medium by the paddles in the ultrasonic wave to extract pectin from vegetable matrix.the product obtained is subjected to a purification step to remove the insoluble residue of the pectin solution.subsequently, the pectins released were precipitated by contact between the solution of the pecti ~ es and an alcohol such as ethanol or isopropanol, and recovered by centrifugation.as uaepc pectins obtained is dried at 50 oc up to a humidity value does not exceed 10%. the extraction rate of the optimal uaepc is 18.14% at a frequency of 40 khz sound and optimal conditions for optimal time of sonication (70 minutes), temperature (158), ph (1.5) and water (30 ml / g).the chemical composition of the dry matter of the uaepc is 16.88% mineral, protein through 80.02% and 0.32% total sugars and acids 68.87% uraniques.the rate of esterification of methyl acetyl groups and / or is 41.42% based on the carbon. this resulted in low methylated pectin and classify these pectin (lm).the structural analysis by infrared spectroscopy shows different characteristic peaks of polysaccharides, and, in particular, the pectins.the uaepc have remarkable functional properties, in essence, a water holding power.(g water / g uaepc and stability of foam and emulsion is greater than 50% at a concentration of 4% (w / v).in addition,the uaepc leads to remove 50% of the activity of the free radical dpph in a concentration of 8mg / ml, and can achieve radical scavenging activity in a concentration of 94% forof 40 mg / ml.