Effect of different extraction conditions on pectin from mangosteen rind and its rheological properties

Hot-acid method was used to extract pectin from mangosteen rind in different p H, temperature and time conditions. Basic chemical and rheological properties of mangosteen rind pectin ( MRP) were also determined and compared with apple pectin (AP) . The yield of MRP increased significantly with decreasing p H and rising temperature, and the recommended extraction time was about 1.5 ²h. The extraction yield ranged from 4.48% to 8.49%, degree of methylation (DM) and uronic acid content of MRP were 75.97%±3.49% and (626.52±24.15) mg/g, respectively. MPR solution was a kind of typical pseudo plastic fluid, while the gel strength of MPR was lower than that of AP.