• 1 School of Industrial Technology, Univ. Sains Malaysia, 11800 Minden, Penang, Malaysia
J Food Sci, 2009 Oct;74(8):C637-41.
PMID: 19799660 DOI: 10.1111/j.1750-3841.2009.01331.x


Response surface methodology (RSM) was carried out to study the effect of temperature, pH, and heating time as input variables on the yield and degree of esterification (DE) as the output (responses). The results showed that yield and DE of extracted pectin ranged from 2.27% to 9.35% (w/w, based on dry weight of durian rind) and 47.66% to 68.6%, respectively. The results also showed that a 2nd-order model adequately fitted the experimental data for the yield and DE. Optimum condition for maximum yield and DE was achieved at 85 degrees C, a time of either 4 or 1 h, and a pH of 2 or 2.5.

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